Subtilisin

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[ CAS NO. ] 9014-01-1
[ Molecular Weight ] 27600
[ Appearance ] Yellowish brown or brown powder
[ Enzyme Activity ] 
100,000 U/g (food grade)
200,000U/g (food grade)

[ Benefits ]
1. Protein hydrolysis;
2. Stain removal;
3. It breaks down the proteins in meat, resulting in the softening of muscle fibers and enhancing the texture and tenderness of the meat;
4. Contribute to the development of desired flavors. It breaks down proteins in milk, releasing peptides and amino acids that contribute to the characteristic flavors of different types of cheese;
5. Protein purification and modification;

About Subtilisin
Subtilisin is an enzyme that belongs to the serine protease family. It is produced by various organisms, including bacteria, fungi, and plants. Subtilisin is known for its ability to cleave peptide bonds in proteins, resulting in their hydrolysis.
The enzyme was first discovered in Bacillus subtilis, a bacterium commonly found in soil and the gastrointestinal tract of animals. Subtilisin is widely used in various industries, including food, detergent, and pharmaceuticals, due to its proteolytic activity and stability.
In the food industry, subtilisin is employed for its ability to tenderize meat and enhance flavor by breaking down proteins into smaller peptides and amino acids. It is commonly used in the production of cheese, where it aids in curd formation and development of desired flavors.
Subtilisin is also utilized in the detergent industry as an active ingredient in laundry and dishwashing detergents. It helps to remove protein-based stains, such as blood, grass, and food residues, by breaking down the proteins into soluble fragments that can be easily washed away.
In the pharmaceutical field, subtilisin finds application in the production of therapeutic proteins. It is used in biotechnology processes to cleave specific peptide bonds during protein purification and modification, enabling the isolation of desired protein fragments.