Proteinase, Aspergillusacid CAS NO.9025-49-4

ACID?PROTEASE ? INTRODUCTION Acid?Protease?is?made?from?Aspergillus?niger?through?cultivation?and?extraction?technique. Th…

ACID?PROTEASE ? INTRODUCTION Acid?Protease?is?made?from?Aspergillus?niger?through?cultivation?and?extraction?technique. 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 purification?and?feed?additives?etc. ? 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:?≥50,000?u/g Calcium?ion?consistency:?Calcium?ion?can?protect?the?product ? 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. ? PACKAGING 25kgs/bag?(drum) ? STORAGE Should?be?stored?in?a?dry?and?cool?place,?avoiding?high?temperature?and?damp. ? SHELF?LIFE 25℃,6?months,?enzymatic?activity?remains?≥90%.?Increase?dosage?after?shelf?life. ? SAFETY Enzyme?preparations?belong?to?protein,?which?may?induce?sensitization?and?cause?allergic type?reactions?in?sensitized?individuals.?Prolonged?contact?may?cause?minor?irritation?for?skin, eyes?or?mucous?membrane?of?nose,?so?any?direct?contiguity?with?human?body?should?be avoided.?If?irritation?or?allergic?response?for?skin?or?eyes?develops,?consult?a?doctor.