Neutral enzyme, primarily produced by fermentation of Bacillus subtilis, are important processing aids in the food industry and raw materials in feed processing and pharmaceuticals. Neutral proteases catalyze protein hydrolysis at a neutral pH, breaking it down into peptides and amino acids. They play a vital role and have applications in a variety of fields, including the following:

Feed Processing:

Neutral enzyme is added to feed as exogenous enzyme supplements. They undergo proteolysis in the animal's digestive system before they can be absorbed and utilized. Adding neutral proteases to feed partially hydrolyzes proteins in vitro, breaking down large proteins into smaller peptides and amino acids for easier digestion and absorption. This improves protein utilization and reduces protein waste. They also promote animal growth: Because neutral proteases enhance feed digestibility, animals can better absorb nutrients, promoting growth and development, and enhancing production performance, such as weight gain and egg production. It can also reduce nitrogen emissions from animal manure, lowering environmental pollution.

Veterinary Medicine:

As a digestive aid,neutral enzyme can supplement deficiencies in digestive enzymes in animals, helping to break down protein, promote digestion and absorption, increase feed utilization, and boost appetite. They can also improve conditions such as indigestion and loss of appetite. In particular, in young animals, those recovering from illness, or high-yielding animals, the use of veterinary drugs containing neutral proteases helps maintain good digestive function, safeguarding growth, development, and production performance. They are typically used as a veterinary drug.

Food Processing:

Protein Processing: Commonly used in the processing of wheat protein peptides and casein peptides. Protein peptides possess excellent solubility, emulsification, and foaming properties. They are also rich in essential amino acids and have high nutritional value, making them suitable for use in food and health supplements.

Baking: In the production of bread and other baked goods, neutral proteases can act on the gluten proteins in flour, reducing their strength and toughness, making the dough easier to process and shape. It also promotes dough fermentation, increases the volume and softness of bread, and improves the texture and flavor of baked goods.

Leather Softening:

During the leather-making process, the hair and epidermal tissue on the surface of the hide need to be removed while softening the leather. Neutral proteases gently break down proteins such as keratin in the hide, separating the hair from the hide and achieving the desired dehairing effect. Simultaneously, they moderately soften the leather's fibrous tissue, imparting excellent flexibility and fullness, thereby enhancing the quality and grade of the leather.