Product Description

Neutral Protease Boli NP is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. Boli NP hydrolyses the peptidyl bond of protein to produce peptides and amino acids. It is applied to proteolysis of proteins in animal and plant, food baking, brewing, animal feed and other related industries.

Product Characteristics

Thermal Stability

Boli NP is stable at a temperature below *7ºC (*9ºF) with pH of 7.0～8.0. It is unstable at a temperature above *5ºC (**3ºF) and inactivation is achieved quickly at a temperature above *0ºC (**0ºF).

PH Stability
Boli NP is stable with pH of 6.5～7.5. Inactivation is achieved quickly with pH below 5.0 or above 9.0.

Optimal Action Temperature
The optimal temperature is about *0ºC (**2ºF) by using 0.5% casein as substrate with pH around 7.2.

Optimal Action PH
The optimal action pH is 6.8～8.0 at *7ºC (*9ºF).

Effects of Metal Ions on Enzyme Activity
The activity is stimulated by manganese, calcium and magnesium ions, whereas inhibited by copper, mercury and aluminumions.

Applications

[Hydrolysis of Animal Protein]
The animal bodies including meat, fish, terrapin, pancreas of pig, silkworm pupa, etc. can be hydrolyzed into peptide and amino acids by protease Boli NP.

[Hydrolysis of Plant Protein]
The protein yield is increased considerably and the solid content is also increased by adding Boli NP into soy milk or instant soluble soy powder.

[Treatment of Animal Blood]
The discolored and soluble blood hydrolyte made from blood red cell by protease Boli NP can be used as preparations to enrich the blood or calcium or as food additives of beverage, nutrition liquid and snack so as to enhance nutrition of foodstuff.

[Beer Industry]
Inadequate quality of malt or larger proportion of adjunct may lead to insufficient alpha-amino acid in beer, which results in poor yeast propagation and negative effects on normal fermentation and increases diacetyl content. The content of amino acid can be increased by adding protease Boli NP in protein rest of mashing. The exact dosage of protease Boli NP depends on the content of wort.

[Soy Sauce Production]
Proteolysis is the key point for improving utilization of raw material and quality of finished product in soy sauce production. Using protease Boli NP to partly replace Koji during soy sauce production can considerably increase the utilization rate of the raw material without impact on the flavor quality of final products.

[Food Baking]
Protease Boli NP hydrolyses the proteins of wheat gluten, cleaves peptide bond of protein molecules. It makes the dough softer and more elastic, reduces the mixing time, gives better crumb structure and higher loaf volume, desired flavor and taste caters to consumer needs.