Enzymes for Protein Hydrolysis

Applications
Endopeptidases such as neutral protease (CAS 232-642-4) are used in the primary hydrolysis stage of whey protein, soy protein isolate, collagen, gelatin, and meat by-products, operating around neutral pH to rapidly reduce molecular weight and increase soluble peptide yield. Thermostable papain is applied where higher process temperatures are required, accelerating protein breakdown, shortening reaction time, and improving throughput in batch reactors. Aminopeptidase preparations derived from Aspergillus oryzae are introduced during secondary hydrolysis to increase free amino acid content and reduce bitterness in high-DH hydrolysates. These steps support measurable outcomes including controlled DH targets, improved filtration rates, reduced fouling during ultrafiltration, and enhanced flavor profile for nutritional, clinical, and savory applications.

Product Range
The portfolio includes food-grade neutral protease (CAS 232-642-4), thermostable papain, and aminopeptidase preparations for debittering and peptide refinement, available in powder and liquid forms. Activity ranges are suitable for industrial dosing in the typical U/g and U/mL specifications required for scale-up trials and full production. Products are supplied in food-grade formats appropriate for nutritional, functional food, and ingredient manufacturing, with consistent lot documentation for procurement and quality review.