Angel Acid Protease Feed Enzyme

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100 Kilogram/Kilograms (Min. Order)
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Overview
Quick Details
CAS No.:
9025-49-4
Other Names:
Acid Protease
EINECS No.:
232-752-2
Place of Origin:
Hubei, China (Mainland)
Type:
Feed Grade Enzymes
Efficacy:
Promote Healthy & Growth, Promote Nutrition
Brand Name:
Angel
Model Number:
50,000 U/g-80,000 U/g
Type::
Solid
Color::
Yellow brown prowder
Packing::
20KG/bag
Form::
Powder
Shelf life::
6 Months
Primary Ingredient::
Acid protease
Supply Ability
Supply Ability:
500 Ton/Tons per Year
Packaging & Delivery
Packaging Details
20KG/bag
Port
Shanghai
Lead Time :
20 days against advance payment

Angel acid protease catalyzes amide (peptide) bond hydrolysis in protein or peptide substrates. It is widely used in brewery and manufacture of alcohol, food processing, feed additives, leather processing, etc.

Effects: eliminate the anti-nutritional factor, and increase the utilization of feedstuff.

 

Items

Limits

Appearance

Yellow Brown powder

Enzyme Activity U/g    min

50,000-80,000

Loss On Drying %       max

10.0

 Arsenic ,mg/kg     max

3

Lead ,mg/kg        max

10

Cadmium ,mg/kg    max

0.5

Salmonella,25g

Negative

*Activity: One Activity Unit is the amount of acid protease required to liberate the equivalent of 1 μg of Tyrosine per minute under the specified conditions and at 40°C, pH 3.0

USAGE

1. Levels: in alcohol fermentation from corn, the amount of enzyme used usually ranges between 10-16 activity units per gram of ingredient, depending on ingredients and other considerations. An example would be if 14 activity units per gram ingredient is chosen, then for each ton of ingredient, 280 g of 50000 U/g Acid Protease would be used. If 40000 U/g of Acid Protease is used, then 350 g should be needed. In food and feed, the amount used will depend on the specific need of the client and should be adjusted accordingly, with a suggestion of 5-10 U/g ingredient to begin with. For soy sauce production, the suggested rate is 25 U/g ingredient, and for beer, 5 U/g ingredient is suggested.

2. Method:

a) Initial fermentation of Alcohol: After filling 1/3 of the ingredients into the fermenting cellar, add in a full amount of livened enzyme. Continue filling cellar and ferment.

b) Post-fermentation of alcohol: Add acid protease to the fermenting batch through the successive sugar-adding slot provided on the fermenting cellar.

c) Fermenting solids to produce alcohol: After heating the ingredients, cool down to the ideal temperature range and add the whole required amount of acid protease. Be sure the enzyme is thoroughly mixed in.

d) Yeast production through fermentation of solid or production of single cell protein feed: After heating, cool the ingredients to 30°C. Add 20 units of Acid Protease per gram of ingredient to lukewarm water, after dissolving, add yeast strain and mix well into batch of ingredients and ferment.