Special Food / 2001-08284-02.
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Product Sheet
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Protamex™
Description
Protamex is a Bacillus protease complex developed for the hydrolysis of food
proteins.
Product Properties
Product Type
Protamex is a light brown, free-flowing, non-dusting microgranulate with an
average particle size of approximately 250-450 microns. The colour may vary
from batch to batch and colour intensity is not an indication of product
strength. The product is readily soluble in water.
Activity
Protamex is standardized in Anson Units per gram (AU/g).
Protamex....................................Declared activity: 1.5 AU/g
See the Analytical Method for more information on the proteolytic analyis,
which is based on the proteolysis of denatured haemoglobin.
Purity
The product complies with the recommended purity specifications for food-
grade enzymes issued by the Joint FAO/WHO Expert Committee on Food
Additives (JECFA) and the Food Chemicals Codex (FCC).
Packaging
See the standard Packaging List for more packaging information.
Application
In contrast to many other endoproteases, Protamex will produce non-bitter
protein hydrolysates even at low degrees of hydrolysis.
Reaction Parameters
Optimal working conditions are at pH 5.5-7.5 and at 35-60°C (95-140°F) as
determined by application trials.
In Figure 1 the activities shown are measured according to a modified Anson
method in aqueous solutions without the stabilizing effect of proteinaceous
matter. The stability of Protamex at a certain temperature is influenced by the
type and concentration of the proteins present.
Fig. 1. Influence of pH at various temperatures on the activity of
Protamex.
Method: AF 4
Substrate: Denatured hemoglobin
Inactivation
Protamex can be inactivated in 30 minutes at 50°C (122°F) or higher when the
pH is 4, and in 10 minutes at 85°C (185°F) or higher when the pH is 8.
However, the inactivation is very much dependent on the substrate (substrate
concentration, pH, etc.). Thus, the documentation for efficient elimination of
Protamex must be based on actual analysis for the detection of residual activity.
See the Method for the detection of residual protease activity in protein
hydrolysate for further information.
Safety
Enzymes are proteins and 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.
The product is designed to resist some mechanical effects. However, excessive
mechanical wear and tear or crushing may create dust.
All spills, even small spills, should be gently shovelled into plastic-lined
containers. Use respiratory protection. Small spills and remains of large spills
should be removed by vacuuming or flushing with water (avoid splashing).
Vacuum cleaners and central vacuum systems should be equipped with HEPA
filters.
When using the product for the production of protein hydrolysates, consumer
safety in use is documented only if the production includes processing steps in
which the product is removed and/or inactivated.
A Material Safety Data Sheet is supplied with all products. See the Safety
Manual for further information regarding how to handle the product safely.
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Storage
Enzymes gradually lose activity over time depending on storage temperature.
Cool conditions are recommended. When stored at 5°C (41°F), the product will
maintain its declared activity for at least 1 year. When stored at 25°C (77°F),
the product will maintain its declared activity for at least 3 months. Extended
storage and/or adverse conditions, including higher temperatures or high
humidity, may lead to a higher dosage requirement.
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The contents of this document are subject to change
without further notice.
2001-08284- 02 05 10 2002 © Novozymes A/S
