HYDROLYSIS OF PROTEINS
Hydrolysis of proteins is a process in which proteins are fragmented into amino acids. It is used in different industries, such as: food, flavors, pet food, processing of by-products, among others. Depending on the type or origin of the protein (soy, fish, milk, blood, gelatin, etc.), as well as process conditions and degree of hydrolysis required, one or more proteases can be applied, among which the following may be used:
Protease with endopeptidase activity in a wide pH range, which effectively hydrolyzes most proteins in food and non-food processes.
Protease with endopeptidase activity at neutral pH. Widely used in hydrolysis of animal and vegetable proteins for the food industry.
Endopeptidases and exopeptidases enzyme complex, which releases low molecular weight peptides and free amino acids.
Papain, obtained from papaya latex. It acts effectively on animal proteins in a wide pH range.
Bromelain enzyme complex, endo and exopeptidases used in the food industry, mainly.