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Proline Endonuclease (EC 3.1.21.26) is a food-grade protease fermented by Aspergillus niger, a highly specific protease that cleaves only from the hydroxyl end of proline. The polypeptide can effectively prevent the formation of cold turbidity of liquid beverages such as beer and juice, thereby improving the non-biological stability of the beer enzyme.

Product Features

Cold turbidity in beer and liquid plant beverages is mainly due to the combination of proline in the protein and polyphenols to form a polymer.

Proline endonucleases break down sensitive peptides in regions where hydrogen bonding occurs, preventing this interaction from occurring. Due to the specificity of the enzyme preparation, no other hydrolysis will occur and no other parameters will be affected.

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Applied to beer production: Adding this enzyme can improve the abiotic stability of the rescue and reduce the cold turbidity, which is used to replace the traditional diatom and PVPP without affecting the beer foam.

Clarification applied to vegetable drinks such as juice: adding this enzyme can improve its abiotic stability and reduce cold turbidity.