Microbial neutral proteinase, identified by the CAS number 9068-59-1, is an enzyme produced by various microorganisms, particularly certain strains of bacteria and fungi. This enzyme is classified as a serine protease, which means it cleaves peptide bonds in proteins, typically at the carboxyl side of specific amino acids. Microbial neutral proteinase operates optimally at neutral pH levels, making it particularly useful in various industrial applications, including food processing, detergent formulation, and leather treatment. Its ability to hydrolyze proteins efficiently allows it to be employed in the production of protein hydrolysates, which are valuable in the food and pharmaceutical industries. Additionally, this enzyme exhibits stability across a range of temperatures and pH levels, enhancing its versatility. The use of microbial neutral proteinase is also favored due to its potential for reducing allergenic properties in food products, making it a subject of interest in food technology and biotechnology research. Overall, its unique characteristics make it a valuable tool in both industrial and research settings.

Microbial neutral proteinase

9068-59-1: Microbial neutral proteinase, identified by the CAS number 9068-59-1, is an enzyme produced by various microorganisms, particularly certain strains of bacteria and fungi. This enzyme is classified as a serine protease, which means it cleaves peptide bonds in proteins, typically at the carboxyl side of specific amino acids. Microbial neutral proteinase operates optimally at neutral pH levels, making it particularly useful in various industrial applications, including food processing, detergent formulation, and leather treatment. Its ability to hydrolyze proteins efficiently allows it to be employed in the production of protein hydrolysates, which are valuable in the food and pharmaceutical industries. Additionally, this enzyme exhibits stability across a range of temperatures and pH levels, enhancing its versatility. The use of microbial neutral proteinase is also favored due to its potential for reducing allergenic properties in food products, making it a subject of interest in food technology and biotechnology research. Overall, its unique characteristics make it a valuable tool in both industrial and research settings.

Neutral protease (From Bacillus subtilis)

CAS 9068-59-1

Microbial neutral proteinase

Neutral protease (From Bacillus subtilis)

Ref: 54-BI12274