CAS 9001-92-7: Proteinase

Endopeptidase, liquid, food grade, broad spectrum is an enzymatic product used in the food industry. It is derived from microbial sources, specifically engineered strains capable of producing high yields of proteolytic enzymes. This endopeptidase functions by hydrolyzing peptide bonds within proteins, targeting internal sites to break down long protein chains into smaller peptides and amino acids. The broad-spectrum activity of this liquid enzyme makes it suitable for a diverse range of applications, including enhancing the flavor and texture of food products such as cheese and baked goods. It is also employed in the brewing industry to improve clarity and stability. This enzymatic action is crucial for accelerating the aging process of certain foods, optimizing the protein content in dietary formulations, and improving digestibility. Scientists and food technologists utilize this endopeptidase to innovate and refine food processing techniques, providing more efficient and controlled conditions for protein modification.

Endopeptidase, liquid, food grade is an enzymatic product that functions as a crucial component in the hydrolysis of protein substrates. This enzyme is typically derived from microbial sources, such as bacteria or fungi, and is cultivated under controlled fermentation processes to ensure high purity and activity levels. The primary mode of action of endopeptidases involves the cleavage of peptide bonds within protein molecules, effectively breaking down long protein chains into smaller peptides and amino acids. In food processing, this enzyme is widely utilized for various applications, including tenderizing meat, enhancing flavors, and improving the digestibility of protein-rich products. Its use in dairy processing, for example, aids in the production of certain cheeses by accelerating protein breakdown, which is essential for texture and flavor development. In brewing, endopeptidases contribute to the clarity and stability of the final product by reducing protein haze. Due to its specificity and efficiency, Endopeptidase, liquid, food grade is integral in optimizing processes in the food industry, allowing for greater control over product characteristics and quality.

Endopeptidase, powder, is a proteolytic enzyme, which is typically derived from microbial, plant, or animal sources, each imparting unique specificities. This enzyme functions by cleaving peptide bonds within polypeptide chains, rather than terminal bonds, thereby facilitating the breakdown of proteins into smaller, more manageable peptide fragments. The mode of action involves recognizing specific amino acid sequences within the substrate, leading to targeted bond hydrolysis. Endopeptidases have wide-ranging applications in both industrial and research settings. In the laboratory, they are instrumental in protein digestion and analysis, aiding in structure-function studies, as well as in preparing proteins for mass spectrometry. In biotechnology and bioprocessing, these enzymes are utilized to modify proteins, optimize protein-based products, and enhance the turnover of proteinaceous waste. Additionally, in the pharmaceutical industry, endopeptidases are being investigated for their therapeutic potential in the treatment of diseases where protein misfolding or aggregation plays a role. Thus, Endopeptidase, powder, represents a versatile tool in the arsenal of protein chemistry and engineering, driving advancements across multiple fields.

Neutral Endopeptidase is an enzymatic product in liquid form, classified as food grade, which is derived from microbial fermentation or animal sources. Its primary mode of action involves the hydrolysis of peptide bonds within proteins, resulting in the breakdown of these macromolecules into smaller peptides and amino acids. This process is facilitated through the enzyme's specificity for neutral pH environments, where it effectively cleaves internal bonds within a protein chain. In the food industry, Neutral Endopeptidase is utilized for its ability to enhance the nutritional and functional properties of protein-rich products. It is commonly applied in the production of hydrolyzed protein products, improving solubility, digestibility, and bioavailability. Additionally, it plays a significant role in flavor development in foods such as cheese and soy sauce by releasing amino acids that contribute to taste and aroma. The enzyme's efficacy at neutral pH levels makes it particularly suitable for incorporation in a wide range of food matrices, facilitating its application across diverse food processing operations.

Enzymes that catalyze protein breakdown for digestion, recycling, and cell signaling.