Alcalase

Alcalase is a brand name for a mixture of alkaline proteases produced by *Bacillus licheniformis*. These enzymes are primarily used in industrial applications for their ability to break down proteins. The optimal pH for alcalase activity is generally in the alkaline range, typically between pH 7 and 10, and it functions effectively at moderate temperatures.

The main component of alcalase is subtilysin A, a serine protease. This enzyme works by catalyzing the hydrolysis of peptide bonds in proteins, breaking them down into smaller peptides and amino acids. This enzymatic activity makes alcalase valuable in various sectors.

In the food industry, alcalase is used for tenderizing meat, improving the texture of baked goods, and in the production of protein hydrolysates for nutritional supplements and infant formulas. It can also be employed in the clarification of beverages and the processing of dairy products.

Beyond food applications, alcalase finds use in the detergent industry. Its protein-degrading capabilities help to remove stubborn protein-based stains, such as blood, grass, and egg, from fabrics. It is a common ingredient in laundry detergents and dishwashing products.

Other industrial uses include the leather industry for dehairing hides and in the textile industry for desizing fabrics. The versatility of alcalase stems from its robust enzymatic activity under a range of industrial conditions, making it an efficient and cost-effective solution for protein modification.