蛋白酶已知具有催化结构域、非催化结构域及辅助结构域。蛋白酶可大致分为内肽酶与外肽酶；按功能则可分为天冬氨酸蛋白酶、谷氨酸蛋白酶、半胱氨酸蛋白酶、苏氨酸蛋白酶、丝氨酸蛋白酶及金属蛋白酶。
应用
蛋白酶是一种通过水解肽键分解蛋白质的酶。它可用于：
蛋白质降解处理，蛋白酶抑制剂研究，热失活动力学研究，核酸分离实验中的孵育步骤。
此产品已被用于：
制备鸡腿骨蛋白水解物，用于评估 ACE 抑制肽活性的研究；
水解蛋白核小球藻蛋白提取物，用于其抗肿瘤活性的研究。
生化 / 生理作用
此产品是一种丝氨酸型内肽酶，具有广泛的底物特异性，可水解蛋白质分子内的大多数肽键。其活性 pH 范围为 6.5–8.5，最适温度为 60 ℃。该酶常用于洗涤剂配方中，以去除蛋白类污渍。
蛋白酶通过水解肽键分解蛋白质；丝氨酸活性位点抑制剂（如苯甲基磺酰氟（PMSF）和二异丙基氟磷酸）可使其失活。
成分(重量 / 重量)
甘油，CAS no. 56-81-5：50%
水，CAS no. 7732-18-5；41%
蛋白酶 (枯草菌素), CAS no. 9014-01-1*：9%
* 被定义为酶浓度 (干物质基础)
过敏原
| 过敏原 |
包含的物质 ¹ |
过敏原 |
包含的物质 ¹ |
| 芹菜 |
无 |
软体动物 |
无 |
| 含麸质谷类 ²⁴ |
无 |
芥末 |
无 |
| 甲壳类动物 |
无 |
坚果 ³ |
无 |
| 鸡蛋 |
无 |
花生 |
无 |
| 鱼 |
无 |
芝麻 |
无 |
| 羽扇豆 |
无 |
黄豆 |
无 |
| 牛奶（含乳糖） |
无 |
二氧化硫 / 亚硫酸盐，大于 10 mg/kg 或 10 mg/l |
无 | |
¹物质定义遵循欧盟标签法规 EU 1169/2011 修订版的要求。清单中列出了 21 USC 301（美国）和 GB7718-2011（中国）法规中提到的过敏原种类。
²例如：小麦、黑麦、大麦、燕麦、斯佩尔特小麦 (spelt)、卡姆小麦 (kamut)
³例如：杏仁、榛子、核桃、腰果、山核桃、巴西坚果、开心果、澳洲坚果和昆士兰果（Queensland nut）
⁴ “无” 表示：不含谷蛋白，即含量 < 20ppm（依据欧盟法规 828/2014）
营养价值
本产品具有的主要营养价值约为 650 千焦/100克酶产品。
蛋白质：9 克 / 100 克
多羟基化合物：50 克 / 100 克
水分：41 克 / 100 克
转基因状态
本产品不是转基因生物。
生产菌种名称：Bacillus licheniformis
酶制剂产品是通过微生物发酵制作而成，但微生物不会存留在最终产品中。用于生产的微生物没有采用现代生物技术对其进行改良。
安全与使用注意事项
酶是一种蛋白质。吸入粉尘或气溶胶可能致敏，并可能导致致敏个体产生过敏反应。有些酶在长时间接触后会刺激皮肤、眼睛和粘膜。
序列相似性：Belongs to the peptidase S8 family.
Proteolytic enzymes are known to possess catalytic, non-catalytic and ancillary domains. Proteases are broadly classified as endopeptidases and exopeptidases. Functionally they are divided as aspartic, glutamic, cysteine, threonine, serine and metalloproteases.
Application
Protease is an enzyme used to break down proteins by hydrolyzing peptide bonds. Protease is used to degrade proteins, to study protease inhibitors and to study thermal inactivation kinetics. Protease is used in nucleic acid isolation procedures in incubations.
The enzyme has been used to prepare chicken (leg) bone protein hydrolysates while evaluating ACE inhibitory peptides.
It has also been used for the hydrolysis of Chlorella pyrenoidosa protein extracts during a study of their antitumor activities.
Biochem/physiol Actions
This product is an endo-protease of the serine type. It has a broad substrate specificity and can hydrolyze most peptide bonds within a protein molecule. It is active between pH 6.5 and 8.5 and has an optimum temperature of 60 °C. The enzyme is is used in detergent formulations to remove protein-based stains.
Protease catabolizes proteins by hydrolysis of peptide bonds. Proteases are inactivated by serine active-site inhibitors, such as phenylmethylsulfonyl fluoride (PMSF) and diisopropylfluorophosphate .
Composition (w/w)
Glycerol, CAS no. 56-81-5: 50%
Water, CAS no. 7732-18-5: 41%
Protease (Subtilisin), CAS no. 9014-01-1*: 9%
* Defined as enzyme concentration (dry matter basis)
Allergens
| Allergen |
Contains substance¹ |
Allergen |
Contains substance¹ |
| Celery |
No |
Molluscs |
No |
| Gluten-containing cereals²⁴ |
No |
Mustard |
No |
| Crustaceans |
No |
Nuts³ |
No |
| Eggs |
No |
Peanuts |
No |
| Fish |
No |
Sesame seeds |
No |
| Lupin |
No |
Soybeans |
No |
| Milk (including lactose) |
No |
Sulphur dioxide/sulphites >10 mg/kg or 10 mg/l |
No | |
¹ The definitions of substances follow the requirements of the revised EU Labelling Regulation 1169/2011. The list includes allergen types mentioned in 21 USC 301 (USA) and GB7718-2011 (China).
² Examples: wheat, rye, barley, oats, spelt, kamut
³ Examples: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts and Queensland nuts
⁴ "No" means: gluten-free, i.e., < 20 ppm (according to EU Regulation 828/2014)
Nutritional Information
The main nutritional value of this product is approximately 650 kJ/100 g enzyme product.
Protein: 9 g/100 g
Polyhydroxy compounds: 50 g/100 g
Moisture: 41 g/100 g
GMO Status
This product is not a genetically modified organism.
Production strain name: Bacillus licheniformis
The enzyme preparation is produced by microbial fermentation, and the microorganism is not present in the final product. The microorganism used for production has not been modified using modern biotechnology.
Safety and Handling Precautions
Enzymes are proteins. Inhalation of dust or aerosols may cause sensitization and allergic reactions in sensitized individuals. Some enzymes may irritate the skin, eyes and mucous membranes with prolonged contact.
Sequence similarity: Belongs to the peptidase S8 family
D23062023
危险品化学品经营许可证（带存储）