| Description | Pronase E is a mixture of proteolytic enzymes that is obtained from Streptomyces griseus and could digest protein into individual amino acids. |
| In vitro | Pronase E显著增加了大部分分析过的氨基酸含量（PE vs C），尤其是Ile、His和Thr [1]。 |
| Synonyms | Pronase, Pronase E |
| molecular weight | N/A |
| CAS | 9036-06-0 |
| Storage | store at low temperature | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | H2O: 19 mg/mL DMSO: 49 mg/mL |
| References | 1. José M Bruna, et al. Enhancement of the flavour development of dry fermented sausages by using a protease (Pronase E) and a cell‐free extract of Penicillium camemberti. Journal of the science of food and agriculture. Volume82, Issue5. April 2002. Pages 526-533. |
Pronase E (Activity ≥ 7000 U/g)
CAS No.: 9036-06-0
Pronase E is a mixture of proteolytic enzymes that is obtained from Streptomyces griseus and could digest protein into i
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