Acid Protease

Acid Protease – Uses in Sugar, Ethanol & Distillery Industries

Acid protease is a protein-degrading enzyme that works in acidic environments. It is widely used in fermentation-based industries such as ethanol production, molasses-based distilleries, and sugar processing, where it enhances nutrient availability, improves yeast performance, and reduces residual protein buildup.

🔍 1. What is Acid Protease?

• Enzyme type: Protease (EC 3.4.23.18 – Aspartic-type)

• Function: Hydrolyzes peptide bonds in proteins

• Optimal pH: 3.5 – 5.0

• Sources: Aspergillus niger, Rhizopus spp., Mucor spp.

🏭 2. Industrial Applications

✅ A. Ethanol & Distillery Industry

• Breaks down complex proteins in grain-based mash (maize, sorghum, rice) or molasses

• Releases free amino nitrogen (FAN) – essential for yeast growth

• Reduces foaming during fermentation

• Improves alcohol yield by boosting yeast viability

• Enhances fermentation kinetics, especially in molasses-based fermenters

✅ B. Sugar Industry

• Helps in clarification by breaking down protein content in juice

• Reduces non-sugar impurities, improving sugar crystallization

• Supports viscosity reduction in sugar syrup

D. Brewing / Fermented Beverages

• Enhances yeast performance

• Reduces chill haze and protein-based instability

• Improves clarity and foam control

📈 3. Benefits Summary

💧 4. Application Guidelines

• Form: Liquid or powder

• Typical dosage: 0.05% – 0.2% (w/w of mash)

• pH range: 3.5 – 5.0

• Temp range: 35°C – 55°C

• Time: Add during mash preparation or early fermentation

🏷️ 5. Common Product Examples