Proteolytic

Acid-Stable Protease

A protein-cleaving enzyme that remains active in low pH environments, allowing it to initiate proteolysis in the stomach. By breaking down dietary proteins early in the digestive process, it contributes to a smoother transition into intestinal digestion and more efficient protein utilization.*

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ENZYME CLASSIFICATION

EC NUMBER | CAS NUMBER:
3.4.23.18 | 9025-49-4
ENZYME CLASS:
Hydrolase → Peptidase
ENZYME TYPE:
Aspartic protease
ENZYME SOURCE:
Aspergillus niger
Enzyme Applications:
Dietary Supplements, Animal Nutrition, Brewing & Distilling, Industrial Processing, and Cleaning

TECHNICAL SPECIFICATIONS

ACTIVITY MEASUREMENT:
SAPU (Spectrophotometric Acid Protease Units)
PRIMARY SUBSTRATE:
Dietary proteins
BOND CLEAVED:
Internal peptide bonds
PRIMARY PRODUCTS:
Peptides
INACTIVATION:
80°C for 30 minutes80°C for 30 minutes | pH ≥ 5 for 10 minutes
FORM:
Powder
SOLUBILITY:
Water-soluble
STORAGE:
Store in a cool, dry environment
SHELF-LIFE:
18 months from MFG date if properly stored.
SAFETY & HANDLING:
Always refer to the included Safety Data Sheet.
Acid-Stable Protease
Acid-Stable Protease

BIOCHEMICAL ROLE IN DIGESTION

Acid-stable protease initiates proteolysis during the gastric phase by cleaving peptide bonds in native dietary proteins while they are still intact and structurally dense. Early fragmentation exposes additional cleavage sites and disrupts tertiary and quaternary structure, producing peptides that are more accessible to intestinal proteases. This front-loading of protein breakdown reduces the burden on later stages and promotes a steady flow of substrates toward complete hydrolysis.*

NUTRITIONAL RELEVANCE IN SUPPLEMENTATION

As a supplement, acid-stable protease supports prompt processing of protein-rich meals, particularly useful when gastric proteolytic activity is suboptimal or when meals contain dense proteins (e.g., meat, dairy). By advancing the first step of proteolysis, it can help smooth the transition into the intestinal phase, support efficient amino acid release, and limit the arrival of intact proteins downstream, which may otherwise contribute to digestive discomfort.*