Alcalase Enzyme (Alcalase 2.4L, from Bacillus licheniformis)
a commercial enzyme preparation used in various industries, particularly in the food and beverage sector
Alcalase 2.4L is a commercial enzyme preparation used in various industries, particularly in the food and beverage sector. Here is a detailed overview:
What is Alcalase 2.4L?
- Type of Enzyme: Alcalase 2.4L is a proteolytic enzyme, specifically a serine endoprotease, which means it breaks down proteins into peptides and amino acids.
- Source: It is derived from the bacterium Bacillus licheniformis.
Key Characteristics
- Activity: The number 2.4L refers to its enzyme activity. Specifically, it means the enzyme preparation has an activity of 2.4 Anson Units per gram (AU/g). Anson Units are a measure of enzyme activity based on the ability to hydrolyze casein.
- pH Range: Optimal activity in the pH range of 7.0 to 9.0.
- Temperature Range: Effective in a temperature range of 45°C to 65°C (113°F to 149°F).
Applications
- Food Industry:
- Protein Hydrolysis: Used in the production of protein hydrolysates, which are easier to digest and have applications in infant formula, sports nutrition, and clinical nutrition.
- Flavor Development: Enzymatic hydrolysis of proteins can enhance the flavor profile of certain foods.
- Beverage Industry:
- Beer Brewing: Helps in the breakdown of proteins during the brewing process, improving clarity and stability of the beer.
- Juice Clarification: Used to remove protein haze from fruit juices.
- Detergents:
- Incorporated into laundry and dishwashing detergents to help break down protein-based stains.
- Leather Processing:
- Utilized in the leather industry for the bating process to soften hides and skins.
Benefits
- Efficiency: Provides efficient protein breakdown at relatively moderate conditions of temperature and pH.
- Versatility: Can be used in various industrial processes due to its broad activity range.
- Improved Product Quality: Enhances texture, flavor, and nutritional value of food products.
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