Wholesale Food Grade Alkaline Protease Powder for Protein Hydrolysis

Product Description

Alkaline protease belongs to the serine protease class of endopeptidases and can hydrolyze protein peptide bonds under alkaline conditions. Its optimal pH is generally 9-11. It is mainly used in the enzyme-added detergent industry and also has wide applications in leather, silk, feed, food, and environmental protection industries. 

Currently,proteolytic enzyme are the most widely used industrial enzymes worldwide, accounting for approximately 60% of the total enzyme market, with alkaline protease accounting for 25% of that. Due to its enormous commercial application prospects and important role in basic research, alkaline protease is also known as serine protease.

Product Name	Alkaline Protease
CAS Number	9014-01-1
Appearance	Light Yellow Powder / Brown Liquid
Optimal Condition	pH 8.0–12.0, 40–60℃
Grade	Food Grade
Package	1kg Aluminum Bag, 25kg Plastic Drum / Woven Bag

The Role and Applications of Alkaline Protease in Food Processing

1. Protein Peptide Processing: Alkaline protease is an important processing aid in the food industry. Protein processing refers to the process of treating natural proteins through a series of physical, chemical, or biological methods to change their structure, function, and properties to meet the needs of different industrial fields and daily life. Using alkaline protease to hydrolyze proteins, mild hydrolysis changes the structure and function of proteins, while deep hydrolysis breaks down large protein molecules into small peptides and amino acids. For example, in soybean protein processing, alkaline protease can break down soybean protein into small soybean peptides. These peptides have better solubility, absorption, and biological activity, improving the nutritional value of soybean protein and can be used to develop functional foods and nutritional supplements. In the production of animal protein hydrolysates, alkaline protease can convert animal proteins into products rich in various amino acids and small peptides, which can be added to food as nutritional fortifiers to meet the nutritional needs of specific groups of people.

2. Protein Modification Processing: The emulsifying properties of proteins are crucial for the stability of many foods and cosmetics. After enzymatic hydrolysis of proteins with alkaline protease, the molecular structure and surface properties of the proteins can be altered, resulting in improved emulsifying ability. Taking whey protein as an example, after treatment with alkaline protease, the emulsifying activity and stability of whey protein are improved, and it can be used to prepare emulsions and other products, such as acting as a stabilizer in ice cream and salad dressings.

Q: Can I get some samples?
A:Yes, we can provide free samples, but the shipping cost is paid by the customer.
Q: How to start an order or make a payment?
A:The proforma invoice will be sent first after order confirmation, with our bank information enclosed. Payment via wire transfer, Western Union or PayPal, or escrow.
Q: How to confirm product quality before placing an order?
A:You can send us your product specifications and requirements, and we will produce the products according to your requirementsget free samples of some products. , you just need to pay the freight or arrange express delivery to us and then get the sample.
You can send us your product specifications and requirements, and we will produce the products according to your requirements.
Q: Is there any discount?
A:Different quantities have different discounts. 
Q: How do you deal with quality complaints?
A:First, our quality control will reduce quality issues to close to zero. If there are real quality problems caused by
us, we will provide you with a free replacement or refund for your lost goods.