Neutral Protease (Alphalase NP)

Neutral Protease (Alphalase NP)

Neutral Protease (Alphalase NP) is a proteolytic enzyme that hydrolyzes protein molecules into smaller peptides and soluble protein fragments. It operates effectively under near-neutral pH conditions and is used in applications where controlled protein breakdown is required.

In the food and baking industries, neutral protease can help modify dough and protein structures, improving dough handling, extensibility, texture, and processing performance. It may also be used in the production and processing of protein-based ingredients and other food products where enzymatic hydrolysis is beneficial.

The enzyme provides controlled protein modification and can be incorporated into formulations according to the desired degree of hydrolysis and the specific processing conditions.

Key Applications:

• Bakery and flour processing
• Dough conditioning
• Protein hydrolysis
• Food ingredient processing
• Brewing and fermentation
• Protein-based food formulations

Key Benefits:

• Efficiently hydrolyzes proteins
• Supports controlled protein modification
• Can improve dough handling and extensibility
• Helps optimize food-processing operations
• Suitable for a range of protein-processing applications
• Effective under near-neutral processing conditions

Packaging:
Typically supplied as an enzyme preparation in food-grade containers, with pack sizes varying according to the supplier and product specification.

Storage:
Store in a cool, dry place, protected from direct sunlight, moisture, and excessive heat. Keep the container tightly sealed when not in use. Avoid prolonged exposure to humidity and follow the manufacturer’s recommended storage temperature and shelf-life conditions.