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Acid protease


    Derived from the fermentation products of Aspergillus niger, Angel acid protease catalyzes amide (peptide) bond hydrolysis in protein or peptide substrates. It is widely used in brewery and manufacture of alcohol, food processing, feed additives, leather processing, etc.



                    Acid protease


                    Tawny powder

                    Brown Liquid

                    *Activity Unit (U/g)



                    Working Temp


                    Working pH


                    Size or Density

                    ≥80%(Standard Mesh Size 40)



    *Activity: One Activity Unit is the amount of Acid Protease required to liberate the equivalent of 1 μg of Tyrosine per minute under the specified conditions and at 40℃, pH 3.0


    Acid protease is a water soluble enzyme that is capable of breaking down peptide bonds in proteins. It breaks down and increases protein dispersibility, solubility, palatability and digestibility. The effectiveness of this Acid protease is achieved through continuous technical research and bioengineering refinements.

  1.             Acid Protease is mainly used in alcohol fermentation. It is ideal for use in the industries that utilize corn, rice, wheat and other high starch content ingredients. With the aid of acid protease, alcohol production becomes more efficient and less time consuming.

  2.             Acid Protease when used as an additive in high starch products such as bread, or in high protein products such as sausage, helps increase quality by modifying starch content and by enhancing the flavour and taste of the food. In soy sauce production, Acid Protease help increase the concentration of amino acids. In beer production, Acid Protease can even replace the use of Papain and pineapple protease.

  3.             Acid Protease consumed by the animal along with the feed, will work under the harsh condition of the stomach to hydrolyze protein into peptides and amino acids, promote digestion and absorption, and yield greater return of profit from feed. Enzyme supplements are especially important for young animals because their digestive tracts are not fully developed.

  4.             Acid Protease is also a very useful tool in the leather and fur industry, as it softens and adds suppleness to lower grade materials, yet at the same time strengthens the root of the fur. Fur treated with Acid Protease will show a noticeable sheen, and further processing such as with dye will allow to more easily bind. Overall, treated leather and fur result in higher quality and provide greater return to its user.


    1. Levels: in alcohol fermentation from corn, the amount of enzyme used usually ranges between 10-16 activity units per gram of ingredient, depending on ingredients and other considerations. An example would be if 14 activity units per gram ingredient is chosen, then for each ton of ingredient, 280 g of 50000 U/g Acid Protease would be used. If 40000 U/g of Acid Protease is used, then 350 g should be needed. In food and feed, the amount used will depend on the specific need of the cllent and should be adjusted accordingly, with a suggestion of 5-10 U/g ingredient to begin with. For soy sauce production, the suggested rate is 25 U/g ingredient, and for beer, 5 U/g ingredient is suggested.

    2. Methed:

    a) Initial fermentation of Alcohol: After filling 1/3 of the ingredients into the fermenting cellar, add in a full amount of livened enzyme. Continue filling cellar and ferment.

    b) Post-fermentation of alcohol: Add acid protease to the fermenting batch through the successive sugar-adding slot provided on the fermenting cellar.

    c) Fermenting solids to produce alcohol: After heating the ingredients, cool down to the ideal temperature range and add the whole required amount of acid protease. Be sure the enzyme is thoroughly mixed in.

    d) Yeast production through fermentation of solid or production of single cell protein feed: After heating, cool the ingredients to 30℃. Add 20 units of Acid Protease per gram of ingredient to lukewarm water, after dissolving, add yeast strain and mix well into batch of ingredients and ferment.


    Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag


    Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remains stable for a period of up to 6 months.


    The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, Seek medical advice if lung irritation occurs.

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