GEPZYME PROT 2000 – gepzymes

Gepzyme Prot
2000

Protease Enzyme

GEPZYME PROT 2000 is a specialized protease enzyme designed for gluten modification in biscuit and wafer production. By partially hydrolyzing gluten proteins, it reduces dough elasticity, making sheeting easier and improving overall process efficiency and product consistency.

Applications:

Gluten Modification: Reduces excessive dough elasticity for better handling.
Improved Sheeting: Facilitates smooth and uniform dough sheeting.
Enhanced Process Efficiency: Reduces stress on processing equipment and minimizes breakage.
Better Product Texture: Improves final product shape and surface quality.

Key Features & Benefits

Technical Specifications

Parameter	Value / Description
Class of Enzyme	Hydrolase (EC 3.4.21-24) – Protease
pH Range	5.5 – 7.5 (optimum at pH 6.5)
Temperature Range	30°C – 60°C (optimum at 45–50°C)
Form	Powder / Granular
Color	Light brown to beige
Odor	Slight fermentation odor
Solubility	Dispersible in water