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YOJOzym-NPR BA
-- Series of Neutral Protease Food Grade for Baking
YOJOzym-NPR BA is a series of powder-type neutral protease made from Bacillus subtilis through fermentation and extraction technique. This product can catalyze protein to hydrolyze into low molecular peptide and amino acid and so it is widely used for plant and animal proteolysis.
Grade: Food for Baking.
HS: 35079090.
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SPECIFICATIONS: |
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Appearance |
:Powder |
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Color |
:Snuff colour |
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Odor |
:Normal microbial fermentation odour |
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Solubility |
:Easily soluble in water |
Customized Enzyme Activity:
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Commodity Name |
Type |
Activity (≥) |
Gradeeer |
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Powder |
50,000u/g |
for Baking |
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Powder |
60,000u/g |
for Baking |
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Powder |
70,000u/g |
for Baking |
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Powder |
80,000u/g |
for Baking |
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PROCESSING CONDITION: |
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Temperature |
:40-45℃ |
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pH |
:6.5-7.5 |
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Calcium ion consistency |
:Calcium ion can protect the product |
UNIT DEFINITION:
1 unit of neutral protease equals to the amount of enzyme, which hydrolyzes casein to get 1 μg of tyrosine in 1 min. at 30℃ and pH7.5.
APPLICATION FIELD & EFFICACY:
--Beer baking.
PACKAGING & DELIVERY:
25kgs/bag or drum. Or package as per requirement.
STORAGE:
Should be stored and transported in a cool, dry and well-ventilated place avoiding sunlight.
SHELF LIFE:
25℃, 12 months, the enzymatic activity remains ≥80%. Increase dosage after shelf life.
SAFETY:
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor. | 
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