Fungal acid protease

High security

High efficiency

High stability
Fungal acid protease

Fungal acid protease is obtained from fermented Aspergillus Niger. It can effectively hydrolyze protein under low pH conditions. It is widely used in grain alcohol, liquor and food fermentation etc.


Acid protease is a protease with aspartic acid in the active center. It can cut peptide bonds composed of a wide range of amino acids, especially those between aromatic or hydrophobic amino acid residues at both ends of the molecule. Preferentially acid protease cleaves the peptide bonds between aromatic amino acids and other amino acids. The products are small peptides and amino acids.

Product Specifications:

Type: dark brown liquid (50,000 U/ml, 100,000 U/ml); solid powder (50,000 U/g, 100,000 U/g).

Liquid enzyme pH (25℃):3.0-5.0.

Bulk density: ≤1.25g/ml;

Package: 25kg per drum(bag)

Product feature:

1. Effective temperature range: 30-65℃; optimum Temperature range: 55-65 ℃

2. Effective pH range: 2.0-6.0; optimal pH range: 2.5-3.5.

3. Effect of metal ion on enzyme activity: Ca2+, Mg2+, Mn2+ can activate the enzyme, Cu2+, Hg2+, Al3+ will inhibit the enzyme. It’s not suitable for long-term storage in carbon steel tanks.


1. In the manufacture of alcohols, the recommended dosage is 0.05-0.15 L(kg)/mt raw material (based on enzyme activity 100,000 U/ml(g) ).

2. In the manufacture of vinegar, soy sauce, yellow rice or millet wine, liquor, the recommended dosage is 0.15-0.2 L(kg)/mt (based on enzyme activity 100,000 U/ml(g) ) .



Acid protease