Acid Protease AP-6000 is produced from selected strains of Aspergillus niger through submerged fermentation, extraction and refining processes. It can catalyze hydrolysis of plant and animal proteins under acidic conditions .
AP-6000 has found its wide application in food industries, such as alcohol, fermentation and brewery, beer and wine production. It can also be used in leather processing, wool coloration and waste film recovery. It can be further processed into medical-grade protease as anti-inflammatory agents, digestion supplements, or protease reagents.
600,000 U/g (minimum)
Pale brown powder
≥80% through 40 mesh
EFFECT OF PH&TEMP
Effect of pH
AP-6000 can work at pH ranging from 2.0 to 6.0. For maximum activity, its optimal pH range is 2.5 to 4.0 at 40°C, with an optimum pH at 3.0.
Effect of Temp
The optimal temperature range for AP-6000 is 30 to 50°C with 0.5% casein at pH around 3.0, and its optimum temperature is 40°C. AP-6000 is unstable above 50°C and inactivated quickly above 60°C.
EFFECT OF METAL IONS
The enzyme activity of AP-6000 is activated by Mn2+, Ca2+ and Mg2+, whilst inhibited by Cu2+, Hg2+ and Al3+.
AP-6000 can speed up fermentation and uplift yields of alcohol from starch materials.
This enzyme can increase amino acid content of food, thus improve flavors and qualities of bread, cookies, cakes and sausages.
AP-6000 can decrease the diacetyl content, thus shorten brewing time.
SAFETY & HANDLING
Inhalation of enzyme dust and mists should be avoided. Proteins present in AP-530 may cause an allergic-type reaction in sensitized individuals which could necessitate immediate medical attention. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.