Protease Subtilisin A (from Bacillus licheniformis) Powder 

High purity Protease (Subtilisin A from Bacillus licheniformis) (Powder) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

CAS: 9014-01-1

subtilisin; subtilisin A

Highly purified. From Bacillus licheniformis.
In p
owder form. For use in Megazyme Total Dietary Fiber test method. 

Specific activity:
> 10 U/mg of protein; (40oC, pH 8.0 on casein). 

Stability: Minimum 1 year at < -10oC. Check vial for details.

View Megazyme’s latest Guide for Dietary Fiber Analysis.

Product Code
1 gram, powder

In association with DHL Express Megazyme offers expedited same day shipping on all orders received before 12 noon GMT, DHL offers express shipping to over 220 countries worldwide serving 35 countries next day and 65 within 2 days. For further details visit our delivery page. Should delivery error or damage require you to return a product please contact our Customer Service team to obtain shipping instructions and authorisation. For full terms and conditions see T&Cs.

We support the following payment methods:

  • Visa
  • MasterCard
  • American Express
  • Cheque
  • Wire Transfer / EFT /ACH

For further details visit our payment page


Protease (Subtilisin A from Bacillus licheniformis) Powder 

CAS: 9014-01-1

subtilisin; subtilisin A  

In powder form.

Minimum 1 year at < -10oC. Check vial for details.

Specific activity:
> 10 U/mg of protein; (40oC, pH 8.0 on casein). 

Unit definition:
One Unit will hydrolyse casein to produce colour equivalent to one μmole (181 μg) of tyrosine per minute at pH 7.0 at 40oC (colour by Folin-Ciocalteu reagent). 

Hydrolysis of proteins with broad specificity for peptide bonds, and a preference for a large uncharged residue in P1. Hydrolyses peptide amides.

This enzyme is recommended for use in the Megazyme Total Dietary Fiber test method and AOAC INTERNATIONAL Total Dietary Fibre analytical procedures.

Investigation of folic acid stability in fortified instant Asian noodles by use of capillary electrophoresis.

Cheung, R. H. F., Hughes, J. G., Marriott, P. J. & Small, D. M. (2009). Food Chemistry, 112(2), 507-514.

Determination of folate contents in some Australian vegetables.

Iwatani, Y., Arcot, J. & Shrestha, A. K. (2003). Journal of Food Composition and Analysis, 16(1), 37-48.

Folates in Asian noodles: II. A comparison of commercial samples and the impact of cooking.

Bui, L. T. T. & Small, D. M. (2007). Journal of Food Science, 72(5), C283-C287.

Evaluating folate extraction from infant milk formulae and adult nutritionals: Enzymatic digestion versus enzyme-free heat treatment.

Chandra-Hioe, M. V., Bucknall, M. P. & Arcot, J. (2017). Food Chemistry, 234, 365-371.