Search
Sign In Join Free
1 / 1
Kosher Certified Protease for Baking (NP-2000)
Get Latest Price
Send Inquiry
| Model No. : | NP-2000 |
|---|
Jiangsu Boli Bioproducts Co., Ltd.
You might also like
Product description
Kosher Certified Protease for baking, bread baking enzyme
Product Highlights
An ideal protease offers desirable softness, stickiness and elasticity of the
dough and desired flavor and taste for baking:
1.Desirable softness, stickiness and elasticity of the dough
2.Reduce mixing time
3.Shape with ease and emboss precisely
4.Uniformity and stability of crumb structure, conducive to Maillard reaction
5.Desired flavor and taste caters to consumer needs
Description
Neutral Protease NP2000 is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. NP2000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids. It hydrolyzes the proteins of wheat gluten, cleaves peptide bond of protein molecules, thus weaken the gluten. It is applied to proteolysis of proteins in baking industry.
Product Characteristics
Declared enzyme: Protease
EC Number: EC 3.4.24.28
Activity: 200, 000 U/g (minimum)
Stable pH: 6.5-7.5
Optimal pH:6.8-8.0(at 37 degree C)
Appearance: Light yellow powder
Moisture: 8% (Maximum)
Thermal Stability
NP2000 is stable at temperature below 37º C(99º F) with pH from 7.0 to 8.0. It is unstable at temperature above 45º C(113º F) and inactivated quickly at temperature above 60º C(140º F).
pH Stability
NP2000 is stable with pH between 6.5 and 7.5. Inactivation is achieved quickly with pH below 5.0 or above 9.0.
Optimal Action Temperature
The optimal temperature is about 50º C(122º F) by using 0.5% casein as substrate with pH around 7.2.
Optimal Action pH
The optimal action pH is from 6.8 to 8.0 at 37º C(99º F).
Certificates
![Kosher Certified Protease for Baking (NP-2000)]()
About Boli
![Kosher Certified Protease for Baking (NP-2000)]()
Product Highlights
An ideal protease offers desirable softness, stickiness and elasticity of the
dough and desired flavor and taste for baking:
1.Desirable softness, stickiness and elasticity of the dough
2.Reduce mixing time
3.Shape with ease and emboss precisely
4.Uniformity and stability of crumb structure, conducive to Maillard reaction
5.Desired flavor and taste caters to consumer needs
Description
Neutral Protease NP2000 is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. NP2000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids. It hydrolyzes the proteins of wheat gluten, cleaves peptide bond of protein molecules, thus weaken the gluten. It is applied to proteolysis of proteins in baking industry.
Product Characteristics
Declared enzyme: Protease
EC Number: EC 3.4.24.28
Activity: 200, 000 U/g (minimum)
Stable pH: 6.5-7.5
Optimal pH:6.8-8.0(at 37 degree C)
Appearance: Light yellow powder
Moisture: 8% (Maximum)
NP2000 is stable at temperature below 37º C(99º F) with pH from 7.0 to 8.0. It is unstable at temperature above 45º C(113º F) and inactivated quickly at temperature above 60º C(140º F).
pH Stability
NP2000 is stable with pH between 6.5 and 7.5. Inactivation is achieved quickly with pH below 5.0 or above 9.0.
Optimal Action Temperature
The optimal temperature is about 50º C(122º F) by using 0.5% casein as substrate with pH around 7.2.
Optimal Action pH
The optimal action pH is from 6.8 to 8.0 at 37º C(99º F).
Certificates
About Boli
Send your inquiry to this supplier
Send Inquiry
Product Alert
Subscribe to your interested keywords. We will send freely the latest and hottest products to your Inbox. Don't miss any trade information.
Subscribe
Your use of this website constitutes acknowledgement and acceptance of our Terms & Conditions.
Copyright © 2009-2024 Bossgoo Co., Ltd. All rights reserved.
