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Bacterial neutral proteases are active in a narrow pH range (pH 5 to 8) and have relatively low thermotolerance. Due to their intermediate rate of reaction, neutral proteases generate less bitterness in hydrolyzed food proteins than do the animal proteinases and hence are valuable for use in the food industry. Neutrase, a neutral protease, is insensitive to the natural plant proteinase inhibitors and is therefore useful in the brewing industry. The bacterial neutral proteases are characterized by their high affinity for hydrophobic amino acid pairs.
Students can test the effectiveness of biological and non-biological detergents by observing the removal of images from exposed photographic film. Protease enzymes (alcalase and savinase) are added to enzyme-free washing powder to make up the âtest powderâ.www.ncbe.reading.ac.uk/NCBE/PROTOCOLS/PRACBIOTECH/PDF/wash.pdf. Hole in the jelly. This set of experiments suggests that students test a biological and ordinary washing powder on gelatine, agar, and egg yolk.he agar should not be dissolved by either washing powder because it is made of carbohydrates rather than proteins. www.saasta.ac.za/biosciences/enzymes.html. Breaking stains. This experiment requires a spectrophotometer and casein protein coloured with blue dye.