QB 1805.3-1993 Industrial protease preparations

This standard specifies the technical requirements, test method inspection rules and labeling, packaging, transportation and storage requirements for industrial protease preparations. This standard applies to protease preparations produced by fermentation and purified using the strains listed in Table 1. QB 1805.3-1993 Industrial Protease Preparations QB1805.3-1993 Standard download decompression password: www.bzxz.net

Light Industry Standard of the People's Republic of China
Industrial Protease Preparations
Proteinase fnr industrial usc1 Subject Content and Scope of Application
QB 1805. 3 -- 1993
This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for industrial protease preparations. This standard is applicable to protease preparations produced by fermentation and purification using the species listed in Table 1. 2 Reference Standards
QB/T 18031. General Test Methods for Industrial Enzyme Preparations/T1804 General Inspection Rules and Marking, Packaging, Transportation and Storage for Industrial Enzyme Preparations 3 Product Classification
3. 1 According to the form, the product is divided into two dosage forms: solid enzyme and liquid enzyme. 3. 2 According to the pI value of the action, the product is divided into three types: protease, neutral protease and alkaline protease. Their codes and production bacteria are shown in Table 1 respectively.
Acidic protease
Neutral protease
Micro-white alcohol
4 Technical requirements
4.1 Appearance requirements
537 is Aspexgillus usamit No.637)3355 is Aspergillus niger No.3350)1.358 is Burillus subilis No.1.398)35i42 is Aspergillus terricnla No. 3942)166 is Actinomycetes No.106)2709 is Bacillus lichenifarmis No.2709)Cw301 is Hacilius lichenifarmusNo-CW3u1)299 is short tea-shaped stem seedling (EacilluspumilusNo.209)SM is short alkali grass running village shade (AikaliphilieBaciluspumaiusNa.SMy)Cw302 is subtilis selector (Barillus subtilisNo.(w302)Blue powder, no agglomeration, no dampness, bulk dosage form
Liquid dosage formBrown liquid, a small amount of agglomerates are allowed, 4.2 Physical and chemical requirements
Physical and chemical requirements shall comply with the provisions of Table 2
Approved by the Ministry of Light Industry of the People's Republic of China on July 29, 1993 and implemented on March 1, 1994
Crane vitality
(u/rnL)
Deterioration due to drying,
Acidic protein alcohol
Neutral protease
Alkaline protein alcohol
Fineness [G, 40m (39 days) standard sieve passing rate] Bulk density,/ml
(25 C)
Enzyme activity preservation rate
Heavy metals (as Ph ), %
Coliform bacteria, pieces/100g
Total bacteria, pieces/
Bacteria, pieces/g
Salmonella
Acidic protease
Neutral protease
Alkaline protein aldehyde
25℃, stored for half a year
25℃, stored for three months
08 1805.3
Superior product
100000
100000
Not detectable
Note:) The enzyme activity marked on the label is marked as enzyme activity. (①) Export products shall be executed according to the contract.
②First-class products and qualified products shall not be used in the food industry. 5Test method
According to QB/T1803.
Inspection rules and marking, packaging, transportation and storage6
Perform according to QB/T1804.
Additional remarks:
This standard is proposed by the Food Industry Department of the Ministry of Light Industry. This standard is issued by the National Food Fermentation Standard Promotion Center. 90
Qualified products
100000
TKAoNTKAca
Liquid long type
Superior products
100000
150000
Superior products
100000
150000
2. 5 ~ 5. 0
5- 5 ~7. 2
6. 0~ 7. 5
Not to be detected
Qualified products
100000Www.bzxZ.net
150000
This standard was drafted by Tianjin Enzyme Preparation Factory", Silver-free Enzyme Preparation Factory, Food Fermentation Industry Science Research Institute of the Ministry of Light Industry, Beijing Fermentation Research Institute and Tianjin Institute of Light Industry. The main drafters of this standard are Hou Bingtan, Wu Bingyan, Tian Qijing, Guo Fengru and Wang Furong.
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