Food processing sector
By leveraging the efficient, mild, and site-specific proteolytic activity of proteases, it is possible to tenderize meat, enable advanced protein processing, enhance flavor, clarify beer, improve baking performance, and more—thereby elevating food quality, increasing yield, and boosting production efficiency.
1. Meat and seafood tenderization (primarily using papain and bromelain)
- Mechanism of action : Specifically hydrolyzes in muscle tissues Collagen, myofibrillar protein , cleaves peptide bonds, disrupts the muscle fiber structure, reduces hardness and chewiness, and enhances tenderness, juiciness, and elasticity.
- Typical Applications ：
- Culinary and industrial applications: tenderizing beef, pork, chicken, and lamb; tenderizing and crisping hot-pot ingredients such as tripe, duck intestines, and fatty intestines.
- Aquaculture: Softens river mussels and squid, and enhances texture and yield.
- Product Advantages : Naturally derived, safe and non‑toxic; delivers gentle action, preventing excessive hydrolysis that can result in tough, dry meat or gelatinization; exhibits excellent thermal stability (papain remains active at 90°C), making it compatible with a wide range of processing methods.
2. Deep processing of plant and animal proteins (applicable to all product categories)
- Plant protein : Hydrolysis of soybean, peanut, and wheat proteins, production Hydrolyzed Vegetable Protein (HVP) , used in seasonings, snack foods, and nutritional meal replacements to enhance solubility, flavor, and digestibility.
- Animal protein : Hydrolysis of bone, blood, meat, and milk proteins to produce Hydrolyzed animal protein (HAP), peptides, amino acids , used in health supplements, infant and young child foods, pet foods, and savory flavorings.
- Pancreatic enzyme / Pepsin : Simulates the human digestive environment, used for Deep hydrolysis of protein , producing hypoallergenic, easily digestible protein ingredients (such as infant formula and foods for special medical purposes).
3. Clarification of Beer and Beverages (Primarily Using Papain)
- Application : Decomposing in beer Polymeric protein–polyphenol complexes It prevents cold-induced haze and enhances clarity, stability, and shelf life; it is also used for clarifying fruit juices and fruit wines while preserving flavor and nutrients.
4. Baking and Flour-Product Improvement (Papaya / Neutral Protease)
- Function : in the hydrolyzed dough Gluten protein It reduces gluten strength, making cookies, pastries, and peach cakes extra crisp; improves the internal structure of bread, increasing volume and softness; and, when used in noodles and dumpling wrappers, enhances extensibility and mouthfeel.
5. Cheese and Dairy Processing (Papain / Pepsin)
- Curd : Papain and pepsin are used in cheese production as substitutes for traditional rennet, enabling Rapid coagulation, improved yield , compatible with a wide variety of cheeses.
- Whey protein : Hydrolyzed whey protein, production Whey peptides , used in sports nutrition and functional beverages.
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No. 3, Tianfu Road, Biomedical Industry Base, Daxing District, Beijing
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