Neutral Protease for FAN increase in brewing PRN100

The neutral protease is produced by submerged fermentation of Bacillus subtilis followed by purification and formulation. The product has been used in brewing to improve protein Lundin fraction value, increase malt extract yield and α-nitrogen level in wort.

The Neutral Protease catalyzes the hydrolysis of protein to produce free amino acids and short peptides within a pH range from weak acid to weak alkaline environment. Besides the main activity of endo-peptidase, the product also contains exo-peptidase, whose joint actions leads to liberation of short peptides and free amino acids.

*Definition of Unit: 1 unit of Neutral Protease equals to the amount of enzyme, which hydrolyzes casein to get 1μg of tyrosine at 30℃ and pH7.5 in 1 min.

** Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

lIncrease level of soluble protein and Lundin fraction value;
lImprove FAN level in wort;
lImprove beer non-biological stability;
lIncrease malt extract yield.

The recommended dosage is 0.1-2kg of the enzyme preparation per ton of total raw materials. 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.

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

ØPackage：25kgs/drum; 1,125kgs/drum.
ØStorage：Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.
ØShelf life:  12 months in a dry and cool place.