Acid protease
Acid protease is a protease that works best at low pH, around 2.5 to 4; most commercial acid proteases are aspartic proteases made by fermenting Aspergillus niger, Aspergillus oryzae or Trichoderma reesei. The culture broth is filtered, concentrated and spray-dried onto a carrier or formulated as a liquid. Buyers use it in supplement enzyme blends, in brewing and fuel or potable alcohol mashes, and for protein hydrolysis.
Suppliers sell different products under the same name. Specify the one you need.
Acid protease on a maltodextrin or similar carrier at a stated activity, usually in spectrophotometric acid protease units (SAP) per gram.
Stabilized liquid for brewing, alcohol fermentation and juice processing.
Products from non-genetically modified Aspergillus strains, requested by some supplement and organic brands.
Compare each result with your own specification when the lot arrives.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
Activity varies from lot to lot, so record the measured activity and its unit for each lot and set the dose from it rather than from the nominal value. Record the production organism, carrier and any stabilizer or preservative, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
GRN 333, for acid fungal protease from Trichoderma reesei (Genencor), for use in grain processing, potable alcohol manufacture and orange juice processing, closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's Digestive Enzymes natural health product monograph defines the spectrophotometric acid protease unit (SAP) as the activity that liberates 1 µmol of tyrosine per minute under specified conditions.
Source: webprod.hc-sc.gc.ca (opens in a new tab)Health Canada's Digestive Enzymes monograph lists fungal protease from Aspergillus flavus var. oryzae and Aspergillus niger as source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Nagoya, Japan
Japanese enzyme maker founded in 1899 that supplies digestive enzymes for dietary supplements and processing enzymes for food and beverage production.
Manufacturer · Scranton, PA
US enzyme supplier founded in 1953 that produces papain at its Scranton, Pennsylvania plant and sells food-grade proteases, carbohydrases and lipases for supplements and food processing.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include standardized powder, liquid concentrate and non-GMO grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect acid protease activity, production strain and antibiotic activity, mycotoxins, loss on drying, heavy metals and microbiology, each with its method, specification and result for that lot.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
GRN 333, for acid fungal protease from Trichoderma reesei (Genencor), for use in grain processing, potable alcohol manufacture and orange juice processing, closed with FDA having no questions. Health Canada's Digestive Enzymes natural health product monograph defines the spectrophotometric acid protease unit (SAP) as the activity that liberates 1 µmol of tyrosine per minute under specified conditions. Health Canada's Digestive Enzymes monograph lists fungal protease from Aspergillus flavus var. oryzae and Aspergillus niger as source material.
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