Protease AT-FG (food grade)

An Enzyme Supplies endo-protease for the protein and food functionality industries


Protease AT-FG is a bacterial alkaline protease from Bacillus licheniformis that hydrolyses high molecular proteins to low molecular, water soluble peptides.
IUB-No.: CAS-No.: 9001-92-7

Typical Characteristics

Protease AT-FG has the following characteristics: a) liquid product
b) brown colour with characteristic smell


Protease AT-FG is available in 25-kg PE cans.


Protease AT-FG can be stored at cool and dry conditions (6 – 10°C) in original packaging for 12 months.


The product complies with the recommended specifications of the FAO/WHO's Joint Expert Committee on Food Additives (JECFA) and the Food Chemicals Codex (FCC) for food-grade enzymes.
The total viable counts are within the upper limit of 5 x 104 / g.


Avoid the formation of aerosol and dust of the product. Repeated inhalation of enzyme aerosol or dust may cause sensitisation and may cause allergic type reactions in sensitised individuals.
Proteases are irritating to eyes. In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. For detailed information please refer to the Material Safety Data Sheet (MSDS).age 1:2

Application Scope

Protease AT-FG can be used at the following conditions:
pH value
Optimum: 9.0 – 10.0 Range: 7.0 – 10.5
T emperature
Optimum: 55 – 60°C Range: 30 – 65°C
Protease AT-FG can be used for viscosity reduction of protein containing solutions, and for modification of the functional properties of proteins. Potential applications are:
Hydrolysis of plant and animal proteins
Processing of foods
Silver recovery from films
Leather bating and de-hairing
Detergents and cleaning agents

Dose Recommendation

The dosage depends on the reaction conditions such as substrate, protein content, pH value, temperature and the production process.
For first trials a dosage of 0.05 – 0.5% based on the protein content is recommended.

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