Protease raw Materials powder Protease

CAS:37259-58-8

MF:/

MW:/

EINECS:253-431-3

Specification: 99% min Protease powder

Sample:Protease powder

Packaging:1kg/bag, 25kg/drum

Brand:Raw Materials

Appearance:white

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Protease powder Usage and Synthesis.

The specificity of a protease is shown by its selectivity for the peptide bond of the substrate, which is affected not only by the amino acid residues on one or both sides of the peptide bond at the point of cleavage, but also sometimes by the number of amino acid residue units separating it from the point of action, as well as by the length of the peptide bond. The study of the specificity of proteases is usually carried out with synthetic substrates of known sequence, which, for these reasons, is often inconsistent with the hydrolysis of natural proteins.

Uses of Protease.

Proteases are one of the most important industrial enzymes that catalyse the hydrolysis of proteins and peptides and are widely found in animal organs, plant stems and leaves, fruits and microorganisms. Proteases are used extensively in cheese production, meat tenderisation and modification of plant proteins. In addition, pepsin, pancreatic rennet, carboxypeptidase and aminopeptidase are proteases in the human digestive tract, in whose action the proteins ingested by the body are hydrolysed into small molecule peptides and amino acids.

The proteases currently used in the baking industry are mould proteases, bacterial proteases and plant proteases. The application of proteases in bread production alters gluten properties in a form that is different from the action of forces and the chemical reaction of reducing agents in bread modification.

Instead of breaking disulphide bonds, proteases act to disconnect the three-dimensional mesh structure that forms gluten. The role of proteases in bread production is mainly manifested in the dough fermentation process. Due to the action of proteases, the proteins in the flour are degraded into peptides and amino acids to supply the yeast with carbon sources and promote fermentation.

Preparation method of Protease.

Product Methods of Protease.

The extensive use of protease not only simplifies the production process of the relevant industries, saving investment, reducing the consumption of raw materials, improve the yield and quality of products, to improve environmental protection to reduce carbon dioxide emissions, and make a positive contribution.

Factors affecting the production of microbial protease is very complex, the same microorganisms because of different culture conditions, can produce a variety of proteases, most of the bacillus is aerobic non-toxin-producing and non-pathogenic, easy to cultivate.

The composition of microbial protease enzyme system is very complex, the same enzyme with electrophoresis, chromatography and other separation techniques, but also can be separated out a number of molecular weight, amino acid composition, optimal pH, temperature and isoelectric point of the composition of the different, with immunological antigen-antibody reaction, but also can be seen on the enzyme's amino acid sequence and conformation of the similarities and differences.