Neutral Protease for Wort Lundin Factionation and FAN Increase in Brewing
The neutral protease is produced through submerged fermentation of Bacillus subtilis, followed by purification and formulation. In brewing, this enzyme is used to enhance protein functionality, increase malt extract yield, and boost α-nitrogen levels in wort.
Key Benefits of Neutral Protease in Brewing:
- Improves Protein Lundin Fraction Value: Enhances the quality and stability of the protein fraction in malt.
- Increases Malt Extract Yield: Helps in obtaining more extract from malt.
- Boosts α-Nitrogen Levels: Elevates the α-nitrogen content in wort, which is essential for yeast nutrition.
The neutral protease catalyzes the hydrolysis of proteins, breaking them down into free amino acids and short peptides across a pH range from weakly acidic to weakly alkaline. It primarily acts as an endo-peptidase, but also includes exo-peptidase activities. This combination effectively liberates both short peptides and free amino acids, contributing to improved brewing efficiency and wort quality.
Key Benefits of Neutral Protease in Brewing:
- Improves Protein Lundin Fraction Value: Enhances the quality and stability of the protein fraction in malt.
- Increases Malt Extract Yield: Helps in obtaining more extract from malt.
- Boosts α-Nitrogen Levels: Elevates the α-nitrogen content in wort, which is essential for yeast nutrition.
The neutral protease catalyzes the hydrolysis of proteins, breaking them down into free amino acids and short peptides across a pH range from weakly acidic to weakly alkaline. It primarily acts as an endo-peptidase, but also includes exo-peptidase activities. This combination effectively liberates both short peptides and free amino acids, contributing to improved brewing efficiency and wort quality.
| Supplier | CD BioSciences Bio Sustainable |
|---|---|
| Product # | IE-1247 |
| Pricing | 25 kgs/drum, Inquire |