Neutrase® 0.8 L

Neutrase is a bacterial protease produced by submerged fermentation of a selected strain of Bacillus amyloliquefaciens. Neutrase is an endoprotease which can be used in most cases where proteins have to be broken down either moderately or more extensively to peptides.

Neutrase contains only the neutral part of Bacillus amyloiquefaciens proteases, whereas most other commercial preparations also contain the alkaline proteinase.

Neutrase is a metallo proteinase (Zn), which is stabilized with Ca2+ and consequently inhibited by EDTA. Neutrase contains a non-standardized amount of beta-glucanase and is free of any alpha-amylase activity.

Neutrase 0.8 L is a clear brown liquid. Neutrase 1.5 MG is a light brown, freeflowing, non-dusting microgranulate with an average particle size of around 300 microns. The colour may vary from batch to batch and colour intensity is not an indication of product strength.

Neutrase is standardized in Anson Units per gram (AU/g).

Neutrase 0.8 L..............................Declared activity: 0.8 AU/g

Neutrase 1.5 MG...........................Declared activity: 1.5 AU/g

For further information, see the Analytical Method, [188K PDF] which is based on denatured hemoglobin in a 0.02 M Ca2+ buffer.

The active components of Neutrase are readily soluble in water at all concentrations that occur in normal usage.

Neutrase complies with the recommended purity specifications for food-grade enzymes given by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Food Chemicals Codex (FCC).

Neutrase is used to upgrade proteins of vegetable and animal origin. Detailed recommendations with respect to applications are given in separate papers.

Applications Sheet:

• Enzymatic Hydrolysis of Proteins Using Novozymes Proteases

The optimal working conditions for Neutrase are at 45-55°C (113-131°F) and pH 5.5-7.5. The activities shown in Figures 1 and 2 are measured according to a modified Anson method in aqueous solutions without the stabilizing effect of proteinaceous matter. The stability of Neutrase at a certain temperature is influenced by the type and concentration of the proteins present.

Neutrase can be inactivated by heat treatment, e.g. 2 minutes at 85°C (185°F). However, the inactivation is very much dependent on the substrate (substrate concentration, pH, etc.). Thus, the documentation for efficient elimination of Neutrase must be based on actual analysis for detection of residual activity. A method for detection of residual protease activity in protein hydrolysate is available on request. The stability of Neutrase at a certain temperature is influenced by the type and concentration of the proteins present. In Figure 3, the stability of Neutrase is measured without the stabilizing effect of protein substrate.

Enzymes are proteins. Inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Some enzymes may irritate the skin, eyes and mucous membranes upon prolonged contact. Wear suitable protective clothing, gloves and eye/face protection as prescribed on the warning label. Wash contaminated clothes.

Liquid enzyme product: This product may create easily inhaled aerosols if splashed or vigorously stirred. Spilled product may dry out and create dust. Spilled material should be flushed away with water. Avoid splashing. Left-over material may dry out and create dust.

Granulate enzyme product: This product has been developed to resist mechanical effects. However, excessive mechanical wear and tear or crushing may create dust. All spills, however minor, should be removed immediately. Use respiratory protection. Major spills should be carefully shovelled into plastic-lined containers. Minor spills and the remains of major spills should be removed by vacuum cleaning or flushing with water (avoid splashing). Vacuum cleaners and central vacuum systems should be equipped with HEPA filters.

A Material Safety Data Sheet is supplied with all products. See the Safety Manual for further information regarding how to handle the product safely.

Enzymes gradually lose activity over time depending on storage temperature and humidity. It is recommended to store the product under cool and dry conditions in closed containers at 0-10°C (32-50°F). Extended storage and/or adverse conditions incuding higher temperature or high humidity, may lead to a higher dosage requirement. Further information on product stablility is available on request.