Acidic Protease (Aspergillus niger)
Enzyme Preparations
Flavoring Agents
9025-49-4
$9.61 ~ $14.41
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Acidic Protease (Aspergillus niger)?
Acidic Protease derived from the fungus *Aspergillus niger* is a GRAS-classified enzyme that efficiently hydrolyzes proteins under low pH conditions, primarily used in food applications like brewing and baking for clarification and dough modification.
How is Acidic Protease (Aspergillus niger) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Development | A high-yield strain of Aspergillus niger is selected and cultivated in a seed medium to prepare a vigorous starter culture (inoculum). | Purity of the culture is paramount to prevent contamination. Monitor growth parameters (pH, temp) to ensure a healthy and active culture for inoculation. |
| 2 | Medium Preparation & Sterilization | A large-scale fermentation medium, typically rich in carbohydrates (e.g., wheat bran) and nitrogen, is prepared and sterilized in the fermenter using high-pressure steam. | Complete sterilization (e.g., 121°C for >20 mins) is critical to eliminate competing microorganisms. The final medium composition must be verified. |
| 3 | Submerged Fermentation | The sterile medium is inoculated with the seed culture. The fungus grows and secretes acidic protease into the liquid broth over several days. | Tightly control key parameters: pH (typically 3.0-5.0), temperature (30-37°C), and dissolved oxygen. Regularly sample to monitor enzyme activity and determine optimal harvest time. |
| 4 | Harvesting & Broth Separation | The fermentation broth is harvested. The fungal biomass (mycelium) and other solids are separated from the enzyme-containing liquid using filtration or centrifugation. | The resulting liquid is the crude enzyme solution. Efficiency of solid-liquid separation is crucial for maximizing yield. Process should be cooled to maintain enzyme stability. |
| 5 | Concentration | The crude enzyme solution is concentrated to increase its activity. This is commonly done using ultrafiltration, which retains the large enzyme molecules while removing water and smaller solutes. | Membrane pore size must be correct to retain the protease. The process must be performed at low temperatures to prevent enzyme denaturation. |
| 6 | Standardization & Formulation | The concentrated enzyme liquid is assayed for activity and then standardized by blending with stabilizers (e.g., glycerol) and food-grade carriers (e.g., maltodextrin). | Accurate enzyme activity assay is essential for a consistent final product. Ensure uniform blending and verify that all additives are food-grade. |
| 7 | Drying (for powder form) | If a powder is required, the standardized liquid enzyme is dried, typically using spray drying, to create a stable, water-soluble powder. | Drying temperatures (inlet/outlet) must be carefully controlled to remove water without heat-damaging the enzyme. The final product must meet a specific low moisture content. |
| 8 | Quality Control & Packaging | The final product (liquid or powder) is tested for enzyme activity, microbiological purity (e.g., E. coli, Salmonella), heavy metals, and physical properties. It is then packaged in sealed, moisture-proof containers. | Product must meet all pre-defined specifications for activity, purity, and safety (food grade). Packaging is critical for ensuring shelf-life and stability. |
Technical Specifications
| CAS Number | 9025-49-4 |
| Solubility | Soluble in water |
| Storage Conditions | Keep cool and dry (2–8 °C), avoid humidity |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
brewing
soy protein hydrolysis
animal feed
meat tenderization
baking
Mechanism of action:
| Parameter | Acidic Protease (Aspergillus niger) |
|---|---|
| Functional Category | Enzymatic Protein Modifier; Tenderizer; Processing Aid; Clarifying Agent. |
| Key Ingredients | Acid protease enzyme derived from a controlled fermentation of Aspergillus niger. |
| Mechanism of Action | Catalyzes the endo-hydrolysis of peptide bonds within protein molecules. Exhibits maximum activity under acidic conditions (typically pH 2.5-4.0), breaking down large proteins (e.g., collagen, gluten, haze-forming proteins) into smaller, soluble peptides and amino acids. |
| Application Effect in Product | Tenderizes meat by degrading connective tissue. Modifies dough rheology in baking by weakening the gluten network, improving handling and volume. Prevents chill haze in beer and fruit juices by hydrolyzing haze-precursor proteins. Accelerates flavor development in fermented sauces and protein hydrolysates. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Acidic Protease (Aspergillus niger) | Fungal Acidic Protease | Optimal activity at low pH (2.5-4.0); produced via fermentation; food-grade. | High efficiency in acidic environments; cost-effective; consistent quality; non-animal source (vegan). | Loses activity rapidly at neutral or alkaline pH; less versatile across pH ranges. | Animal feed (improving protein digestion), brewing (haze control), plant protein modification, digestive aid supplements. | For processes requiring high enzyme activity specifically in a low pH environment, where cost and a non-animal source are critical. |
| Pepsin | Animal-derived Aspartic Protease | Extracted from porcine or bovine stomachs; extremely low optimal pH (1.5-2.5). | Highest activity in very strong acid conditions, closely mimics natural stomach digestion. | Animal source (not vegan, kosher, or halal); narrow effective pH range; higher cost. | Digestive aids, laboratory protein digestion, preparing protein hydrolysates, some cheesemaking. | When precisely simulating gastric digestion is necessary or for maximum performance at pH below 2.5. |
| Bromelain | Plant-based Cysteine Protease | Extracted from pineapple stem; broad pH activity range (4.0-8.0); contains multiple enzymes. | Functions across a wide pH range (acidic to neutral); known anti-inflammatory properties. | Supply and cost can be volatile; activity may be less consistent than microbial sources. | Meat tenderization, anti-inflammatory dietary supplements, beverage clarification. | For applications needing a broader pH tolerance than acidic protease, or for its specific therapeutic benefits. |
| Papain | Plant-based Cysteine Protease | Extracted from papaya latex; very wide pH range (3.0-9.0); high thermal stability. | Extremely robust, functioning across a very broad pH and temperature range. | Can impart off-flavors; potential allergen; variable cost and supply chain. | Meat tenderizing, brewing (chill-proofing), wound debridement, cell culture. | For harsh processing conditions where a single, highly stable enzyme that works in both acidic and neutral conditions is needed. |
| Neutral Protease (Aspergillus oryzae) | Fungal Neutral Protease | Derived from A. oryzae; optimal activity at neutral pH (6.0-7.5). | Excellent for modifying proteins at neutral pH; contributes to savory flavor development (umami). | Ineffective in the low pH range where acidic protease excels. | Baking (dough conditioning), soy sauce and miso fermentation, creating savory food ingredients. | For applications around neutral pH, especially in baking or when flavor enhancement is a goal. |
Technical Documents
Available Documentation
Specification sheet, CoA, MSDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications