GB/T 23527.1-2023 Quality requirements for enzyme preparations - Part 1: Protease preparations
1 Scope
This document specifies the product classification, requirements, inspection rules, marking, packaging, transportation and storage of protease preparations, and provides the test methods.
This document is applicable to the production, inspection and sale of protease preparations derived from microbial fermentation or plant tissues.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 601 Chemical reagent - Preparations of reference titration solutions
GB/T 602 Chemical reagent - Preparations of standard solutions for impurity
GB/T 603 Chemical reagent - Preparations of reagent solutions for use in test methods
GB/T 6682 Water for analytical laboratory use - Specification and test methods
QB/T 1803 General methods of determination for industrial enzymes
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
protease
enzyme that catalyzes the peptide bonds within hydrolyzed protein molecules and transfers them into peptides or amino acids
3.2
protease preparations
products prepared, using preparation process, etc. with extracted and purified protease as the main catalytic active component
Note: Ingredients may be added to the preparation process to facilitate the storage, stability and use of the product.
3.3
activity unit of protease
amount of protease required for casein hydrolysate to produce 1 μg tyrosine for 1 min under certain temperature and pH conditions, i.e., one activity unit of protease
Note: It is expressed in “U”.
3.4
protease activity
activity of protease preparations
ability to catalyze proteolysis into polypeptide and amino acids, which is expressed as activity unit of protease contained in 1g of solid protease preparation (or 1 mL of liquid protease preparation)
Note: It is expressed in U/g or U/mL.
4 Product classification
4.1 By application fields of products
Protease preparations for the food industry and other industrial uses.
4.2 By product forms
Protease preparations in solid and liquid dosage forms
4.3 By pH range of product action
Acid, neutral and alkaline protease preparations.
5 Requirements
5.1 Sensory requirements
See Table 1.
Table 1 Sensory requirements
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Requirements
6 Test methods
7 Inspection rules
8 Marking, packaging, transportation and storage
Annex A (Normative) Determination of protease activity - Folin method
Annex B (Informative) Determination of protease activity - ultraviolet spectrophotometric method
Annex C (Informative) Determination of alkaline protease activity - automatic biochemical analysis method
Annex D (Informative) Determination of protease activity - microcolorimetric method
