Product Benefits dough and desired flavor and taste for baking: 1. Desirable softness, stickiness and elasticity of the dough 2. Reduce mixing time 3. Shape with ease and emboss precisely 4. Uniformity and stability of crumb structure, conducive to Maillard reaction 5. Desired flavor and taste caters to consumer needs  Description Declared Enzyme Protease EC Number EC 3.4.24.28  Activity  200, 000 U/g (minimum)  Appearance  Light yellow powder  Moisture  8% (Maximum)  Thermal Stability  pH Stability  Optimal Action Temperature  Optimal Action pH  Product Benefits dough and desired flavor and taste for baking: 1. Desirable softness, stickiness and elasticity of the dough 2. Reduce mixing time 3. Shape with ease and emboss precisely 4. Uniformity and stability of crumb structure, conducive to Maillard reaction 5. Desired flavor and taste caters to consumer needs  Description Declared Enzyme Protease EC Number EC 3.4.24.28  Activity  200, 000 U/g (minimum)  Appearance  Light yellow powder  Moisture  8% (Maximum)  Thermal Stability  pH Stability  Optimal Action Temperature  Optimal Action pH Â
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An ideal protease offers desirable softness, stickiness and elasticity of the
Neutral Protease NP-2000 is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. NP-2000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids. It hydrolyzes the proteins of wheat gluten, cleaves peptide bond of protein molecules, thus weaken the gluten. It is applied to proteolysis of proteins in baking industry.Â
Product Characteristics
NP-2000 is stable at temperature below 37º C(99º F) with pH from 7.0 to 8.0. It is unstable at temperature above 45º C(113º F) and inactivated quickly at temperature above 60º C(140º F).Â
NP-2000 is stable with pH between 6.5 and 7.5. Inactivation is achieved quickly with pH below 5.0 or above 9.0.Â
The optimal temperature is about 50º C(122º F) by using 0.5% casein as substrate with pH around 7.2.Â
The optimal action pH is from 6.8 to 8.0 at 37º C(99º F).
An ideal protease offers desirable softness, stickiness and elasticity of the
Neutral Protease NP-2000 is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. NP-2000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids. It hydrolyzes the proteins of wheat gluten, cleaves peptide bond of protein molecules, thus weaken the gluten. It is applied to proteolysis of proteins in baking industry.Â
Product Characteristics
NP-2000 is stable at temperature below 37º C(99º F) with pH from 7.0 to 8.0. It is unstable at temperature above 45º C(113º F) and inactivated quickly at temperature above 60º C(140º F).Â
NP-2000 is stable with pH between 6.5 and 7.5. Inactivation is achieved quickly with pH below 5.0 or above 9.0.Â
The optimal temperature is about 50º C(122º F) by using 0.5% casein as substrate with pH around 7.2.Â
The optimal action pH is from 6.8 to 8.0 at 37º C(99º F).
Model NO.: Neutral Protease From Bacillus Subtilis For Baking
CAS No.: 76774-43-1
Model Number: Np-2000
Robust Activity: 200, 000 U/G (Minimum)
Certificates: Halal, Kosher, Mui Halal, ISO9001
Specification: 25kgs/drum, 25kgs/bag
Origin: Jiangsu, China (Mainland)
HS Code: 3507909000
Model NO.: Neutral Protease From Bacillus Subtilis For Baking
CAS No.: 76774-43-1
Model Number: Np-2000
Robust Activity: 200, 000 U/G (Minimum)
Certificates: Halal, Kosher, Mui Halal, ISO9001
Specification: 25kgs/drum, 25kgs/bag
Origin: Jiangsu, China (Mainland)
HS Code: 3507909000
Product Description
Product Description