Neutral Protease
CAS Number: 9068-59-1
Usage: Used in food processing to hydrolyze proteins, aiding in the production of flavor enhancers and protein hydrolysates.
Characteristics: An enzyme that catalyzes the hydrolysis of proteins, functioning optimally at neutral pH levels.
Detailed Description: Neutral Protease is an enzyme used in the food industry to break down proteins into smaller peptides and amino acids. It is used in the production of flavor enhancers, protein hydrolysates, and in meat tenderization. This enzyme facilitates the release of flavors and improves the digestibility of proteins.
Performance Features: Efficiently breaks down proteins, enhancing flavor and digestibility.
Advantages: Useful in creating a wide range of flavor-enhancing and protein-rich food products.
Benefits: Improves the nutritional value and palatability of food products.
Extended Applications: Used in the production of soy sauce, flavor enhancers, and in meat tenderization processes.