Protease, Granulate Liquid
Alcalase®
Alcalase® for plant protein extraction is a high quality and versatile endo-protease. It provides very extensive hydrolysis. It’s used in the first stage of the hydrolysis process to break down plant protein. It is often combined with other proteases to add more value in a wide range of plant protein applications.
Alcalase® is effective in most plant protein applications. These include enzymatically hydrolyzed vegetable protein and plant protein functionalization.
Available strengths (range)
2,4-4,0 AU-A/g
Hydrolysis action
Aggressive
Generation of peptides or single amino acids
Peptides
Debittering
No
Savory flavor generation
Yes
Working pH range*
6.5 - 10
Working temperature range (°C)*
60 - 75
Quality grade
Food grade
Add more value: combine Alcalase® with other products
Alcalase® provides peptides for exo-peptidases to hydrolyze further down to amino acids. Used with Protana® Prime, it increases protein hydrolysis by up to 50%. That's because these two products combined are a unique blend of endo- and exo-peptidases. Standard exo-peptidase preparations can’t match their level of hydrolysis. Together they also give you the highest possible level of glutamic acid and significant levels of di- and tripeptides. These further contribute to umami flavor.
Alcalase® also works in synergy with Flavourzyme® to boost its flavor-enhancing benefits.
All our products for plant protein processing
With enzymes, you can deliver flavors and textures that take your plant proteins from an alternative protein source to consumers' preferred protein. Find out more.
Find out more.
Amylase™ AG 300
Go to product page Alcalase®
Go to product page AMG®
Go to product page BAN®
Go to product page Flavourzyme®
Go to product page Formea® Sol for oats
Go to product page Fungamyl®
Go to product page Maltogenase®
Go to product page Neutrase®
Go to product page Neutrase® for Oats
Go to product page Novoshape®
Go to product page Protana® Prime
Go to product page Protana® UBoost
Go to product page Secura®
Go to product page Termamyl®
Go to product page Viscozyme®
Go to product page Protamex®
Go to product page Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
300 AGU/ml
3 - 6.5
55-60°C
High performance
2,4-4,0 AU-A/g
Aggressive
Peptides
6.5 - 10
60 - 75
Food grade
300 AGU/mL
3.5-6
55-80
Food grade
480 KNU-B/g
4.5-7.5
30-90
Food grade
500-100 LAPU/g
Aggressive
Peptides and amino acids
4-8
30-65
Food grade
75000 PROT/g
6-7
50-75
Best in class
800 FAU/g
3.5-7
25-65
Food grade
3200 MANU/g
3.5-7
40-80
Food grade
0,8-1,5 AU-N/g
Less Aggressive
Peptides
6-9
30-65
Food grade
0,8 AU-N/g
6-9
30-65
Food grade
8.7 PEU/g
N/A
N/A
N/A
4-7
4-50°C
Food grade
1067 LAPU/g 979 CPDU(A)/g
Aggressive
Small peptides and amino acids
6-7
20-60
Food grade
100 EGLU-A/g
Very specific
Converts glutamine to glutamic acid
4.5-10
40-65
Food grade
5000 BAMU/g
4-6
55-65
Food grade
120 KNU-T/g
3.5-8.5
45-95
Food grade
100 FBG/g
N/A
N/A
N/A
N/A
4.5-6.0
35-65
Food grade
1,5 AU-A/g
Agressive
Peptides
6-9
30-65
Food grade
Amylase™ AG 300
More Available strengths (range) 300 AGU/ml
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 3 - 6.5
Working temperature range (°C) 55-60°C
Quality grade High performance
Alcalase®
More Available strengths (range) 2,4-4,0 AU-A/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Peptides
Debittering No
Savory flavor generation Yes
Working pH range 6.5 - 10
Working temperature range (°C) 60 - 75
Quality grade Food grade
AMG®
More Available strengths (range) 300 AGU/mL
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 3.5-6
Working temperature range (°C) 55-80
Quality grade Food grade
BAN®
More Available strengths (range) 480 KNU-B/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 4.5-7.5
Working temperature range (°C) 30-90
Quality grade Food grade
Flavourzyme®
More Available strengths (range) 500-100 LAPU/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Peptides and amino acids
Debittering Yes
Savory flavor generation Yes
Working pH range 4-8
Working temperature range (°C) 30-65
Quality grade Food grade
Formea® Sol for oats
More Available strengths (range) 75000 PROT/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 6-7
Working temperature range (°C) 50-75
Quality grade Best in class
Fungamyl®
More Available strengths (range) 800 FAU/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 3.5-7
Working temperature range (°C) 25-65
Quality grade Food grade
Maltogenase®
More Available strengths (range) 3200 MANU/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 3.5-7
Working temperature range (°C) 40-80
Quality grade Food grade
Neutrase®
More Available strengths (range) 0,8-1,5 AU-N/g
Hydrolysis action Less Aggressive
Generation of peptides or single amino acids Peptides
Debittering No
Savory flavor generation Yes
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade Food grade
Neutrase® for Oats
More Available strengths (range) 0,8 AU-N/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade Food grade
Novoshape®
More Available strengths (range) 8.7 PEU/g
Hydrolysis action N/A
Generation of peptides or single amino acids N/A
Debittering N/A
Savory flavor generation No
Working pH range 4-7
Working temperature range (°C) 4-50°C
Quality grade Food grade
Protana® Prime
More Available strengths (range) 1067 LAPU/g 979 CPDU(A)/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Small peptides and amino acids
Debittering Yes
Savory flavor generation Yes
Working pH range 6-7
Working temperature range (°C) 20-60
Quality grade Food grade
Protana® UBoost
More Available strengths (range) 100 EGLU-A/g
Hydrolysis action Very specific
Generation of peptides or single amino acids Converts glutamine to glutamic acid
Debittering Yes
Savory flavor generation Yes
Working pH range 4.5-10
Working temperature range (°C) 40-65
Quality grade Food grade
Secura®
More Available strengths (range) 5000 BAMU/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 4-6
Working temperature range (°C) 55-65
Quality grade Food grade
Termamyl®
More Available strengths (range) 120 KNU-T/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 3.5-8.5
Working temperature range (°C) 45-95
Quality grade Food grade
Viscozyme®
More Available strengths (range) 100 FBG/g
Hydrolysis action N/A
Generation of peptides or single amino acids N/A
Debittering N/A
Savory flavor generation N/A
Working pH range 4.5-6.0
Working temperature range (°C) 35-65
Quality grade Food grade
Protamex®
More Available strengths (range) 1,5 AU-A/g
Hydrolysis action Agressive
Generation of peptides or single amino acids Peptides
Debittering No
Savory flavor generation Yes
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade Food grade
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade