Natupap Super

Form : Powder
Appearance : Off-white

Enzyme Blend for Protein Hydrolysis & Improved Wort Processing

Higher molecular weight proteins and protein gels can increase viscosity and affect filtration during brewery processing. Protein composition can also influence the availability of Free Alpha Amino Nitrogen (FAAN) required in wort.

Breaking down proteins into smaller peptides and amino profiles can therefore support improved filtration and increased nitrogen availability.

Natupap Super is an enzyme blend containing purified papain together with beta-glucanase. Papain is derived from Carica papaya, while the beta-glucanase component is derived from selected GRAS-approved Penicilliumspecies. The formulation hydrolyses both small peptides and larger proteins and supports degradation of high-molecular-weight proteins.

Provides broad substrate specificity
Hydrolyses small peptides and large proteins
Rapidly reduces the viscosity of protein gels
Improves filtration efficiency by breaking down complex protein molecules
Helps increase FAAN content in wort
Provides nitrogen through hydrolysis of protein into amino profiles

Natupap Super is recommended for :

Initial Processing Stage
Filtration Stage
Higher Molecular Weight Protein Degradation
Wort FAAN Improvement

Adequate contact time should be provided for optimum enzyme utilization.

Combines papain and beta-glucanase activity
Hydrolyses high-molecular-weight proteins
Helps reduce protein-gel viscosity
Supports improved filtration efficiency
Helps increase FAAN content
Supports improved nitrogen availability in wort

FAQ's

How does Natupap support yeast nutrition?

Natupap converts proteins into peptides and free amino acids, increasing Free Amino Nitrogen (FAN), which supports healthy yeast growth and fermentation performance.

How does Natupap improve wort clarity and filtration?

Natupap hydrolyses haze-forming and high-molecular-weight proteins into smaller soluble components, helping improve wort clarity, enhance filterability, and support smoother downstream brewing operations.

At which stage of brewing is Natupap used, and which raw materials is it suitable for?

Natupap is typically added during mashing, where it hydrolyses proteins to support efficient wort processing. It is suitable for brewing and malt extraction processes using cereal grains containing natural proteins that benefit from controlled proteolytic activity.