Food-Grade Protease for Liquid Egg Hydrolysis

This food-grade protease is a high-activity enzyme preparation designed specifically for the hydrolysis of liquid egg and other animal-derived protein systems. It efficiently breaks down egg proteins into peptides and amino acids under mild processing conditions, improving functionality, flavor and nutritional value in a wide range of food applications.

Product Highlights

• Tailor-made for liquid egg processing – optimised for whole egg, egg white and egg yolk solutions.
• High hydrolysis efficiency – promotes rapid conversion of proteins into short peptides and free amino acids.
• Improved flavor and mouthfeel – helps develop clean, rich taste with reduced off-notes or bitterness.
• Mild operating conditions – active over a broad pH and temperature range to protect sensitive ingredients.
• Easy to handle powder – free-flowing, light-yellow powder for accurate dosing and homogeneous dispersion.

Mode of Action

The protease selectively hydrolyses peptide bonds in egg proteins, especially those involving lysine (Lys) or arginine (Arg) residues. Under suitable temperature and pH conditions, it cleaves large protein molecules into smaller peptide fragments and amino-nitrogen compounds.
This enzymatic hydrolysis:

• Increases the proportion of small peptides with good solubility and bioavailability.
• Releases amino acids that contribute to desirable savory and umami taste.
• Improves functional properties such as dispersibility and digestibility.

Recommended Applications

The product is designed for use in the hydrolysis of a wide range of animal protein systems, with particular emphasis on egg-based substrates:

• Liquid whole egg
• Liquid egg white (albumen)
• Liquid egg yolk or yolk-enriched blends
• Other animal-derived protein solutions requiring controlled enzymatic hydrolysis

Typical application areas include, but are not limited to:

• Egg protein hydrolysates and nutritional peptide ingredients
• Savory flavor bases, seasonings and bouillons
• High-protein drinks, meal replacements and nutrition products
• Specialty foods, elderly and medical nutrition concepts
• Pet food and animal nutrition formulations based on egg proteins

Usage Recommendations

The optimal dosage and conditions depend on the substrate, desired degree of hydrolysis and process setup. The following guidelines can be used as a starting point in pilot trials:

• Dosage: typically 0.2–0.5% of substrate weight (w/w).
• Temperature range: effective from 10 °C to 60 °C.
• Optimal pH range: approximately pH 6.0–11.0.
• Reaction time: usually 30–120 minutes, depending on target hydrolysis level.

After the desired degree of hydrolysis is reached, the enzyme can be inactivated by heat treatment according to the needs of the final product and process.

Typical Product Specifications

Benefits in Industrial Production

• High amino-nitrogen content in hydrolysates, improving product value and functionality.
• Enhanced flavor profile and reduced bitterness in egg protein hydrolysates.
• Mild process conditions that help preserve sensitive nutrients and colors.
• Clean processing with good hygiene characteristics and easy equipment cleaning.

Packaging

Standard packaging: 1 kg per bag, sealed food-grade aluminum foil bag. suitable for laboratory work, pilot trials and industrial production where flexible dosing is required. Please note that the product image is for illustration purposes. Actual packaging may differ.

Storage & Shelf Life

• Store in a cool, dry place away from direct sunlight and strong odours.
• Keep the bag tightly closed when not in use to avoid moisture uptake.
• Under recommended storage conditions, the product typically maintains declared quality for 12 months.

Safety & Handling

• Handle in accordance with good industrial hygiene and safety practice for enzyme powders.
• Avoid inhalation of dust and contact with eyes or prolonged skin contact.
• Use appropriate personal protective equipment such as gloves, goggles and dust masks where necessary.
• In case of accidental contact, rinse with plenty of water. Seek medical advice if irritation persists.

This protease offers a reliable and efficient solution for manufacturers looking to create high-quality egg protein hydrolysates and value-added protein ingredients with consistent performance and excellent sensory characteristics.