Fungal Protease is obtained through the natural fermentation of maltodextrins by Aspergillus oryzae, a filamentous fungus that grows on rice grains.
Meccanismo d'azione della Proteasi da fungo
It has the ability to effectively break down proteins, carbohydrates, fats, and fibers, unlike bromelain and papain, which perform an exclusively proteolytic action.
It has the ability to activate optimally in environments ranging from pH 3 to pH 9 and is therefore the only enzyme active in acidic, basic, and neutral environments.
It is active at temperatures close to that of the human body, reaching its peak activity between 30°C and 40°C.
