Further advice can be obtained by [email protected] or by calling +86-17303712627.

    Neutral Protease

    Neutral protease enzyme: essential for efficient protein hydrolysis in food digestion, meat tenderization, and medical applications.


    Chemical name: Neutral protease

    Product Standard: GB23527/FCC


    Net weight 20kg/carton.

    Storage Condition: Keep well closed in its original packing in a cool and dry place.

    Shelf life: 2 years.

    Buying Guide:

    Neutral Protease

    Mondstar offers a diverse range of chemical products and is your preferred supplier of food additives and ingredients, providing high-quality neutral protease powder wholesale and export services. For more information, you can directly contact [email protected] or call +86-17303712627.

    Product Overview

    Neutral protease is an enzyme produced by Bacillus subtilis through liquid deep fermentation and subsequent purification. It finds diverse applications in industries such as leather processing, animal feed, baking, seasoning, brewing, and soy sauce production. Neutral protease operates efficiently within a relatively broad temperature range, spanning from 28°C to 55°C, with its optimum working temperature falling between 43°C and 50°C. Moreover, it is functional under neutral pH conditions, with its effective pH range being 6.2 to 9.0, and the optimal pH range lying between 6.8 and 7.6. Notably, neutral protease is activated by certain metal ions like Ca²⁺, Mg²⁺, and Fe²²⁺, while it is inhibited by others, including Cu²⁺, Ag, and EDTA. Its primary role involves the hydrolysis of proteins, breaking them down into peptides, oligopeptides, and amino acids. This enzymatic action enhances the texture, flavor, and solubility of food products, making it a versatile and efficient choice with a wide range of industrial applications.


    Item Index


    Field of application
    Form Liquid / solid




    Animal protein hydrolysis; leather softening; feed production; plant protein hydrolysis; pharmaceutical development; silk degumming; wool polishing; flour gluten reduction; cookie production

    Enzyme activity 50,000-150,000 U/g




    Food grade,

    feed grade,

    industrial grade

    Optimal temperature 40-55℃


    Optimum PH


    The main application of Neutral Protease
    • Neutral protease in leather is vital for dehairing and softening hides and skins, producing smooth leather with minimal damage.
    • Neutral protease in animal feed improves protein digestibility and utilization, effectively reducing feed costs and enhancing animal nutrition.
    • Neutral protease in baking weakens gluten structures, contributing to enhanced dough elasticity and extensibility, and producing light, crisp baked goods with distinct layers.
    • Neutral protease in seasonings and flavors is ideal for fast hydrolysis, creating protein hydrolysates from animal and plant sources that enhance flavor.
    • Neutral protease in brewing processes clarifies fermentation liquids in beer, wine, and soy sauce production, eliminating haziness.
    • Neutral protease in cheese-making accelerates the ripening process, ensuring consistent and efficient production without compromising flavor or texture.
    • Neutral protease in detergents effectively breaks down protein-based stains, enhancing the removal of tough stains such as blood, egg, or grass.
    • Neutral protease in biofuels hydrolyzes proteins in biomass feedstocks, improving the efficiency of biofuel production processes.

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