Alkaline Protease for detergent Enzyme preparation sample testing

Alkaline protease is obtained via microbial fermentation of Bacillus licheniformis strain 2709, followed by purification using state-of-the-art separation and drying techniques—including microfiltration, ultrafiltration membrane processing, spray drying, and vacuum freeze-drying. Classified as an enzyme exhibiting peak catalytic activity in alkaline conditions (with an optimal pH range of 8–10), it can rapidly break down peptide linkages in protein substrates, converting intricate protein molecules into small-molecular-weight polypeptides and free amino acids. Boasting excellent stability and high catalytic efficiency, this protease serves as a high-performance biocatalyst for applications spanning the detergent manufacturing and food processing industries.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.