Chill-haze Prevention In Brewing–Protease Enzyme, CAS 232-642-4 | Introduction | Protease (endoprotease) is produced through submerged fermentation of Aspergillus niger, followed by purification and formulation. This highly specific protease cleaves only the peptide bonds formed by proline at the C-terminals. This unique characteristic makes it particularly advantageous in brewing and beverage production, as it helps prevent cold haze and enhances non-biological stability. |
| Mechanism | Cold haze in beer and beverages is formed mainly due to the interactions between haze sensitive proteins and polyphenols, where prolines in peptides are involved. Proline specific protease can modify the sensitivity by attacking the peptide bonds formed by the amino acids specifically, and prevent the formation of haze. Due to its high specificity, the enzyme will bring no harm to other parts of the protein, keeping all other functionalities of the protein. |
| Application |
Beer colloidal stability improvement: The enzyme can be used to substitute PVPP in the prevention of cold haze in beer without harming the foaming property of beer and health concerns. Juice and beverage clarification: Likewise, the enzyme can also be applied to solve the cold haze problem and extend the shelf life stability of juice or beverage products by damaging the haze sensitivity of proline-containing proteins. |
| Appearance | Liquid |
| Activity Temperature | 0°C-60°C |
| Optimum Temperature | 20°C-45°C |
| Activity pH | 3.5-7.0 |
| Optimum pH | 4.5-6.0 |
| Recommended Dosage | The recommended dosage is 0.01-0.5 kg/t DS. The dosage has to be optimized based on each application, the raw material specifications, product expectation, and processing parameters. It is better to begin the test with a convenient volume. |
| Color | Light brown |
| Lead | ≤5.0 mg/kg |
| Arsenic | ≤3.0 mg/kg |
| Total Viable Count | ≤50000 CFU/mL |
| Coliform Bacteria | ≤30 CFU/mL |
| Escherichia Coli | ≤10 CFU/mL; ≤3.0 MPN/mL |
| Salmonella/(25g) | Not Detected |
| Odor | Normal microbial fermentation odour |
| Safety | Enzyme preparations are proteins that may induce sensitization and cause allergic types of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa. Any direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor. |
| Safe Handling Precautions | Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until it's finished. |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
| Shelf Life | 12 months in a dry and cool place. |
| Packaging | 1 kg / bag |
CD BioSciences is a well-known professional company in the industry. We provide a wide range of bio-environmental products, including bio-based materials, biomass fuels, green building materials, bio-environmental enzymes, bio-environmental microorganisms, etc. Please feel free to explore.
Our products and services are for research use only and cannot be used for any clinical purposes.
