INTRODUCTION
acid protease made by submerged fermentation of Aspergillus niger followed by separation, purification, and formulation.
This product can catalyze the hydrolysis of protein under acid condition (pH 2.5-4.0). It is mainly used in the industry of alcohol fermentation, leather softening, wool dyeing, juice clarification and feed etc. Protease catalyzes the cleavage of peptide bonds in a polypeptide (protein) chain, producing smaller molecular peptides and amino acid. The cleavage improves protein’s dispersibility, solubility, palatability and digestibility, and therefore helps animal with the digestion and absorption of nutrients in feed and better utilization of feed.
SPECIFICATIONS/ PHYSICAL AND CHEMICAL PROPERTIES
Appearance: Powder
Colour: Snuff color
Odour: Normal fermentation odour
pH: 2.5-5.5, optimum 3.0-3.5
Activity Temperature : 30-50℃,favorable 40-45℃
Enzymatic Activity: ≥60,000 u/g
Calcium ion consistency: Calcium ion can protect the product
BENEFITS
1. Hydrolyze the proteins in feed effectively, improving protein digestion of animals and biological value of feed.
2. Complement endogenous digestive enzymes, reduce the risk of diarrhea, and promote animal growth performance.
DEFINITION OF UNIT
1 unit of Acid Protease equals to the amount of enzyme, which hydrolyzes casein to get 1 μg of tyrosine in 1 min. at 40℃ and pH3.0.
SAFE HANDLING PRECAUTIONS
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
WARNINGS
Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.
PACKAGE AND STORAGE
Ø Package： 25kg/bag
Ø Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Ø Shelf life: 12 months in a dry and cool place (20℃).
