Βιομηχανικά ένζυμα στην επεξεργασία κρέατος Προμηθευτής

Βρομελίνη

Meat Tenderizing via Myofibrillar Protein Hydrolysis

Λειτουργία: Bromelain is a cysteine protease extracted from pineapple stem that preferentially cleaves myosin, collagen, and connective tissue proteins. Unlike heat tenderizing, bromelain acts at chilled temperatures (4–25°C), allowing it to work during marination or brining without cooking the meat. It targets both myofibrillar proteins (actin, myosin) and connective tissue, improving shear force values measurably.

Τυπική δοσολογία: 10–100 ppm (mg/kg) of meat weight. Activity: 100,000–600,000 GDU/g or 50,000–300,000 MCU/g. Lower dosage (10–30 ppm) for controlled tenderizing of premium cuts; higher dosage (50–100 ppm) for tenderizing tougher cuts or restructured meat products. Contact time: 30 minutes–4 hours at 2–8°C.

Εφαρμογές: Steak and chop tenderizing (marinades, injection, tumbling), restructured meat products, pet food protein hydrolysis, portion-control portion improvement. Widely used in hotel and food service supply chains.

Ψωνίστε χύμα: Bulk Bromelain — 1,000–3,000 GDU/g for meat & nutraceuticals →

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Ουδέτερη πρωτεάση

Controlled Proteolysis for Aging Simulation & Flavor Development

Λειτουργία: Neutral protease hydrolyzes muscle proteins at neutral pH (6.0–7.5) with moderate activity, mimicking the natural dry-aging proteolysis by endogenous enzymes (calpains). It releases umami-contributing peptides and amino acids (glutamate, IMP precursors) while minimizing the bitter peptides associated with alkaline proteases.

Τυπική δοσολογία: 0.005–0.02% w/w of meat weight. Activity: 50,000–400,000 U/g. Inject or tumble into meat at 2–8°C; contact time 2–12 hours. Enzyme is inactivated by cooking (>70°C). Lower dosage for subtle flavor enhancement; higher dosage for accelerated aging or protein hydrolyzate production.

Εφαρμογές: Accelerated dry-age simulation in wet-aged beef, cured and fermented meats, meat protein hydrolyzates for stock/flavoring, meat-based pet food flavor enhancement.

Ψωνίστε χύμα: Bulk Protease — neutral, alkaline & acid protease for meat processing →

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Αλκαλική Πρωτεάση

Aggressive Protein Hydrolysis for Recovery & Hydrolyzate Production

Λειτουργία: Alkaline protease operates at pH 7.5–11.0 and produces more aggressive, complete protein hydrolysis than neutral protease. It is preferred for collagen hydrolysis, mechanical deboning residue recovery, and production of functional meat protein concentrates. Less suitable for whole-muscle tenderizing due to bitterness potential at high dosage.

Τυπική δοσολογία: 0.01–0.05% w/w of substrate. Activity: 100,000–800,000 U/g. Temperature optimum: 40–55°C. Adjust pH to 7.5–9.0 for optimal activity. Inactivate by dropping pH below 4.5 or heating to >80°C.

Εφαρμογές: Mechanical deboning residue (MDR) processing, collagen hydrolyzate production (for gelatin alternatives), fish sauce/shrimp paste acceleration, animal by-product valorization, pet food ingredient production.

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Λιπάση

Fat Hydrolysis for Flavor Development & Rendered Fat Processing

Λειτουργία: Lipase hydrolyzes triglycerides in meat and animal fat into free fatty acids, monoglycerides, and glycerol. In cured and fermented meats (salami, prosciutto), controlled lipolysis generates flavor compounds. In rendered fat processing, lipase can modify fatty acid profiles or produce partial glycerides for food-grade emulsification applications.

Τυπική δοσολογία: 0.01–0.1% w/w of fat substrate. Activity: 10,000–100,000 LU/g. Temperature optimum: 30–45°C. Inactivated by heat >65°C.

Εφαρμογές: Fermented meat flavor development (dry-cured sausage, salami), rendered animal fat modification, lard partial hydrolysis, flavor compound production for meat seasonings.

Ψωνίστε χύμα: Bulk Lipase — lipase for fat modification in cured & fermented meats →

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Τρυψίνη

Specific Serine Protease for Protein Digestion & Research Applications

Λειτουργία: Trypsin is a serine endopeptidase that cleaves peptide bonds specifically at the C-terminal side of lysine and arginine residues. In meat processing, it is used for controlled functional protein modification and for production of bioactive peptides with specific cleavage patterns. Also used in research-grade protein digestion and pharmaceutical applications.

Τυπική δοσολογία: 0.001–0.05% w/w of protein substrate. Activity: 1,000–10,000 BAEE Units/mg. Temperature optimum: 37°C, pH 7.5–8.5. Inactivated by serine protease inhibitors or heat.

Εφαρμογές: Bioactive peptide production from muscle proteins, research-grade protein digestion, pharmaceutical collagen hydrolyzate production, cell culture trypsinization (tissue culture grade available).

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