• Processing of protein
• Processing of starch
• Yeast extract
• Oil and fat processing
• Others

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• Food Processing Use

In the field of protein processing, protease preparations are mainly used for improvements of taste, yield of extract, nutritional content, and physical properties. Enzymes contained in the protease preparations are classified broadly into two types. One is proteinase, which hydrolyzes large protein molecules to smaller peptide chains. Another is peptidase, which releases amino acids from the terminals of proteins and peptides.
The sources of proteases are Fungal (Aspergillus - filamentous fungus Rhizopus - phycomycetes), Bacterial (Bacillus) and extracts of rhizome (papaya, pineapple). The reason why so many different protease preparations are on the market is that the types of degradation differ according to the source of protease. For instance, protein is generally degraded to smaller molecules by proteases from filamentous fungi rather than proteases from bacterial sources.
" A guide for Selection of Protease Preparations " is shown below for selection of protease preparations supplied by Amano Enzyme Inc.