Description: Proteases are enzymes that act on proteins to break them down into smaller units, ultimately to their constituent amino acids. An important class of protease is involved in digestion and acts to release amino acids from dietary protein for use in protein synthesis in the body. MC23.81E can be used to hydrolyse gelatin or casein (milk protein). In the case of milk, protease converts an opaque white suspension to a clear solution of amino acids.
- This product is derived from a strain of Bacillus licheniformis
- Refrigerate upon arrival
- When working out the concentration required, start from the basis of our enzymes being "100%"