Food Grade Alkaline Protease Alcalase for Wheat Protein Hydrolysis 
Catalog Number IE-1235
Physical Form Liquid
Color Brown
Dosage Parameters 1‰-5‰
Source Microorganism
| Summary | The alkaline protease effectively hydrolyzes proteins within alkaline pH to produce peptides. When hydrolyzing wheat proteins, some physiologically important hydrolysate can be obtained, the hydrolysate can also be used to improve taste or flavor of food. |
| Description |
The product is generated through submerged fermentation of Bacillus licheniformis, followed by purification and formulation. It effectively hydrolyzes proteins within an alkaline pH range to produce peptides. This enzyme has proven successful in hydrolyzing soybean protein and other vegetable proteins, and it is also effective for collagen and aquatic product hydrolysis. Known as Alcalase, this serine-type endopeptidase excels at breaking down proteins into peptides or amino acids, making it a versatile tool for various applications. |
| Advantages |
Alcalase for wheat protein hydrolysis For flavory peptide and functional peptide production |
| Application | For wheat protein hydrolysis |
| Application Area | Soy and vegetable protein |
| Application Recommendation | A dosage range of 1‰-5‰ on basis of raw material is suggested. 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 the convenient volume. |
| Dosage Parameters | 1‰-5‰ |
| Optimum Temp | 40°C-50°C |
| Effective Temp | 20°C-60°C |
| Optimal pH | 10.0-11.0 |
| Effective pH | 8.0-12.0 |
| Source | Microorganism |
| Physical Form | Liquid |
| Color | Brown |
| Scope of Shipment | Worldwide |
| Product Strain | Bacillus licheniformis |
| Package | 25 kg/jerry can |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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