This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for alkaline protease preparations for detergents. This standard applies to alkaline protease preparations for detergents that are purified by submerged culture of Bacillus licheniformis No. 2709 (Alkaliphilic B acillus Pumilus No. S MJ), Bacillus subtilis (Bacillus subtilis and CW301), and alkaliphilic Bacillus pumilus No. C W302). QB 1806-1993 Alkaline protease preparations for detergents QB1806-1993 Standard download decompression password: www.bzxz.net

Light Industry Standard of the People's Republic of China
Alkali proteinase for detergent
Alkali proteinase for detergent Subject content and scope of application
QB 1806--1993
This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for alkaline proteinase for detergent.
This standard applies to alkaline proteinase for detergent prepared by deep culture of Bacillus licheniformis (Bacillus licheniformis No.2709 and CW301), Alkaliphilic Bacillus Pumilus No.SMJ and Bacillus subtilis (Bacillus subtilis No.CW302) and purification. 2 Reference standards
QB/T1803 General test methods for industrial enzyme preparations General inspection rules and marking, packaging, transportation and storage of industrial enzyme preparations QB/T 1804
3 Product classification
According to the form, the product is divided into two dosage forms: solid enzyme and liquid enzyme. 4 Technical requirements
4.1 Appearance requirements
4.1.1 Solid enzymes are irregular spherical or short rod-shaped particles without agglomeration. Easily soluble in water. Turbidity caused by non-enzyme components does not affect the activity of the enzyme in the solution.
Superior products are white to light gray particles, and the particles are coated with a layer of material. The first-class products are made by filtering out the fermentation residue. The first-class products and qualified products are gray particles, and can also be colored particles, but the pigments used for coloring must not contaminate the fabric.
4.1.2 Liquid enzymes are brown and can be completely miscible with water. 4.2 Physical and chemical requirements
Physical and chemical requirements shall comply with the requirements in Table 1.
Enzyme activity u/g(u/ml)
Loss on drying, %
Body dosage form
Superior product
No odor
100000
Approved by the Ministry of Light Industry of the People's Republic of China on 1993-07-29First-class product
No odor
Qualified product
Liquid dosage form
Superior product
No odor
100000
First-class product
No odor
100000
Qualified product
100000
Implemented on 1994-03-01
Particle size C0. 80 ~0. 25mm(20 ~62 Yield of standard sieve (mesh), %
【Yield of standard sieve (1.18～0.40mm (14～39 mesh)}, %
Bulk density, g/mL
pH value (original enzyme solution at 25℃)
Dissolution time (30℃), min25℃, stored for half a year
Enzyme activity preservation rate, %≥bZxz.net
Salmonella
25℃, stored for three months
QB 18061993
Table 1 (end)
Superior products
Not detectable
Note: 1) The enzyme activity indicated on the label is the indicated enzyme activity. ①Export products shall be executed in accordance with the contract.
5Test method
According to QB/T1803.
6 Inspection rules and marking, packaging, transportation, and storage shall be implemented in accordance with QB/T1804.
Additional remarks:
This standard is proposed by the Food Industry Department of the Ministry of Light Industry. This standard is under the jurisdiction of the National Food Fermentation Standardization Center, and the quality of the product is guaranteed.
Qualified products
Superior products
No detection
Qualified products
This standard is drafted by Tianjin Enzyme Preparation Factory, Non-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 Bingyan, Wu Bingtan, Tian Qijing, Guo Fengru, and Wang Furong. 116
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