Protease

Protease (CAS 9001-92-7), also classified under E1101 and enzyme group EC 3.4, is a broad class of proteolytic enzymes that catalyze the hydrolysis of peptide bonds in proteins.

Where is Protease used?

• Food processing: gluten conditioning in baking and brewing, yeast-available nitrogen release in wort
• Meat processing: tenderizing cuts and producing hydrolyzed protein ingredients for soups, sauces and flavor systems
• Controlled hydrolysis at degree of hydrolysis 5-20% produces functional protein hydrolysates for soups, sauces and flavors.
• Animal feed: improved digestibility of plant-based protein sources such as soy and canola meal
• Pharmaceutical and biotech manufacturing: peptide synthesis, API production and cell culture media preparation
• Microbial, animal and plant origins supply protein modification and breakdown tasks.

Good to know: Activity is expressed in units such as HUT, AU or APU. Commercial grades are aligned to FCC, food-grade or technical specifications.

Formulation notes

• In baking, added at levels of 0.1% to 0.5% based on flour weight.
• Initial dosage ranges for laboratory work often go from 50 to 1,000 ppm of enzyme preparation on substrate mass.
• Acid protease works at pH 2.5-4.5 suitable for brewing and food digestion, while neutral (pH 6-8) and alkaline (pH 8-11) proteases are suitable for food processing, detergents and leather applications.

Typical specification

• Acid protease 100,000 from Aspergillus niger is available as a food-grade protease.
• Neutral protease from Bacillus subtilis is available with activity of 400,000 U/g for plant protein hydrolysis.
• Neutral protease is available in food grade with an activity of 100,000 U/g.
• Acid protease has a working pH range of 3–6.
• Neutral proteases of the metalloprotease type require a divalent metal ion for activity.

Regulatory status

• Food-grade neutral protease 100000 U/g is available with CAS 9040-76-0.

Storage, packaging and handling

• Cold-chain shipping is available for protease products.

Frequently asked questions about Protease

How is protease inactivated in a finished food product?

Thermal inactivation at 75°C to 95°C should be confirmed as compatible with the finished product.

Which functional properties of food proteins are modified by protease treatment?

In food processing, proteases modify functional properties of food proteins such as solubility, foaming, emulsification, and flavor development.

What are the applications of alkaline protease in brewing and protein hydrolysis?

Alkaline protease is used in beer chill-proofing to remove haze-active proteins, and high-DH alkaline protease produces extensively hydrolyzed proteins for hypoallergenic infant nutrition.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.