Proteases

Proteases are a type of enzyme that breaks down protein.

BOTANICAL PROTEASES

NEW - ENZECO^® FICIN 50K
Ficin, a natural non-GMO proteolytic biocatalyst from the latex of Ficus species (tropical fig tree), is approved for use in food and perfect for clean label products. Ficin functions similarly to other plant cysteine proteases, such as Papain and Bromelain, but has a lower deactivation temperature, making it ideal for meat tenderizing applications, particularly thin cuts of meat such as fajita strips. Read more.

Applications include: Meat tenderizing

ENZECO^® BROMELAIN
A purified, highly active, soluble proteolytic food grade enzyme that is naturally occurring in the mature pineapple plant stems of the Bromeliaceae family. This is a powdered enzyme that is available at different activity levels and standardized to meet the application and dosage constraints.

Applications include: Meat tenderizing • Flavor modification • Baking • Food supplements/nutraceuticals • Toothpaste • Collagen hydrolysis • Pet food/treats: hairball treatments • Other protein hydrolysis applications, such as pea, soy, and whey, among others

Activity assays: Casein Digestion Unit (CDU) • Milk Clot Unit (MCU) • FCC Botanical Protease Units (FCC-PU) • Bromelain Tyrosine Units (BTU)

THISTLEZYME^®
A naturally occurring aspartic acid protease use used milk clotting. The enzyme is from a plant origin, obtained by extraction and partial purification of proteases from Cynara cardunculus (thistle or cardoon) flowers.

Applications include: Currently it is only approved for use in Dairy, but other application can be added to the approval.

Cheesemaking

This enzyme has been used in cheese making in Spain and Portugal as far back as 200 B.C.
It was traditionally used in sheep (ewe) and goat's milk cheese, but it also works with cow's milk.
For more information on Cheesemaking with Thistlezyme^®, please visit ThistleRennet.com

Baking

This is an Aggressive protease that works rapidly in the hydrolysis of gluten

Other Protein Hydrolysis applications

Activity assays: Milk Clot Unit (MCU)

Papain:
A natural protease from papaya

Papain is a sulfhydryl protease extracted from the water-soluble portion of the latex of the fruit of Carica Papaya. It is a versatile protease that will rapidly hydrolyze a variety of proteins over a wide range of conditions. Our papain is a vegetarian and vegan-friendly protease and is non-GMO, as well as Kosher (Kof-K) and Halal (IFANCA) certified.

For our complete PAPAIN Portfolio, please visit our Papain Portfolio page
For more information on Papain in general, please visit our Papain Homepage

Papain Application include: Food supplements/nutraceuticals • Meat tenderizing and meat flavors • Sausage casings • Pet food production and flavors/palatants • Flavor modification • Yeast cell wall hydrolysis • Brewing-chill proofing • Peptide production • Baking • Toothpaste • Gelatin hydrolysis • Other protein hydrolysis applications, such as soy, corn, pea, whey, casein, and wheat gluten, among others

Activity assays: Milk Clot Unit (MCU) • FCC Botanical Protease Units (FCC-PU) • Tyrosine Assay Method (TU)

EDC is the only producer of papain in the western hemisphere. At our factory in Scranton, Pennsylvania, we produce standardized papain powders and liquids, as well as unstandardized concentrates. We also produce a no sulfite added papain that is OMRI listed for use in organic food processing applications and in organic animal feeds. EDC’s Papain products for supplements include:

ENZECO^® PURIFIED PAPAIN CONCENTRATE
A concentrated papain powder.

ENZECO^® PURIFIED PAPAIN RS CONCENTRATE
Papain that is processed without the use of sulfites. The papaya latex in this product has been processed without the addition of sodium metabisulfite. This results in papain with substantially reduced levels of SO₂.

This product contains only the botanical enzymes and has no other ingredients. It has earned an OMRI listed^® certification , which means that it may be used in certified organic operations or food processing under the USDA National Organic Program.

Additional Papain Application for the Purified Papain RS Concentrate: Organic food processing and organic animal feed.

ENZECO^® PURIFIED PAPAIN RS 600
EDC’s no added sulfite papain standardized to 600 TU/mg on maltodextrin.

LIQUIPANOL^®
Liquid papain, standardized to activities of 100 and 200TU/mg.

LIQUIPANOL^® RS 100 and RS 400
Liquid papain that is processed without the use of sulfites Liquid papain, standardized to activities of 100 and 400TU/mg. These products have earned OMRI listed^® certification , which means that it may be used in certified organic operations or food processing under the USDA National Organic Program.

PANOL^®
Powdered papain, standardized to activities of 100 and 300 MCU/mg.

ENZECO^® DUAL PROTEASE RS 150
A combination of our no sulfite added papain and bromelain.

Additional papain application for the Dual Protease RS 150: Product works well for Clam Tenderization.

FUNGAL PROTEASES

ENZECO^® FUNGAL PROTEASE MG
A concentrated food-grade fungal proteolytic enzyme, with a high level of endo-protease and lower levels of exo-protease. It is derived from a non-GMO strain of Aspergillus oryzae and is available as a powder or micro-granulate at different activity levels up to 1,000,000 HUT/g.

Applications include: Flavor modification • Baking • Meat tenderizing • Food supplements/nutraceuticals • Yeast Cell wall hydrolysis • Peptide production for fermentation aids • Enzyme modified cheeses (EMCs) and other dairy applications • Other protein hydrolysis applications

Activity assays: Hemoglobin Units on Tyrosine basis (HUT)

ENZECO^® FUNGAL ACID PROTEASE
Derived from a non-GMO strain Aspergillus niger, this protease has a pH optimum of 2.5 - 3.5. Its low pH optimum has proven useful in protein hydrolysis as a kosher/halal alternate to pepsin. This product can be used up to a pH of 6.5. At this higher pH, the product can be used for flavor modification and release of free amino nitrogen (FAN).

Applications include: Flavor modification • Pepsin alternative • Food supplements/nutraceuticals • Peptide production for fermentation aids • Other protein hydrolysis applications

Activity assays: Sold on Spectrophotometric Acid Protease (SAP). Activity can also be reported on Acid Protease Units (APU), Milk Clot Units (MCU), Hemoglobin Units on Tyrosine (HUT)

Debittering Peptidase for "Gluten Free" Products:

ENZECO^® PROTEASE 400 WF
A unique fungal protease blend from a non-GMO strain of Aspergillus oryzae that contains proteases with an acid pH optimum as well as an alkaline pH optimum. It contains a high level of debittering enzymes and endo-action proteases for flavor enhanced hydrolyzed proteins. This product also contains leucine aminopeptidase (LAP), fungal neutral protease, fungal natural protease, and carboxypeptidase. Unlike Enzeco Fungal Protease 400, this version is produced without the use of wheat in the fermentation. It is suitable for use in products making the "gluten free" claim.

Applications include: Flavor modification • Baking • Meat tenderizing • Food supplements/nutraceuticals • Enzyme modified cheeses (EMCs) and other dairy applications • Other protein hydrolysis applications, such as soy, pea, whey, casein

Activity assays: Hemoglobin Units on Tyrosine basis (HUT)

Debittering Peptidases:

ENZECO^® FUNGAL PROTEASE 400
A unique fungal protease blend from a non-GMO strain of Aspergillus oryzae that contains proteases with an acid pH optimum as well as an alkaline pH optimum. It contains a high level of debittering enzymes and endo-action proteases for flavor enhanced hydrolyzed proteins. This product also contains leucine aminopeptidase (LAP), fungal neutral protease, fungal natural protease, and carboxypeptidase.

Activity assays: Hemoglobin Units on Tyrosine basis (HUT)

ENZECO^® PROTEASE FNP
A fungal neutral protease preparation derived from a non-GMO strain of Aspergillus oryzae that has optimum activity from pH 5-7 and contains a high level of aminopeptidase activity and acid carboxypeptidase. It also contains a high level of debittering enzymes (leucine aminopeptidase (LAP) and carboxypeptidase) and endo-action proteases for flavor enhanced hydrolyzed proteins.

Activity assays: Casein Folin A (CFA), Activity can also be reported on Hemoglobin Units on Tyrosine basis (HUT)

ENZECO^® DPP (dipeptidyl aminopeptidase)
A protease enzyme preparation derived from a non-GMO strain of Aspergillus oryzae and containing high levels of dipeptidyl-aminopeptidase. Primary used in flavor modification, collagen, and protein hydrolysis.

This enzyme must be used with or directly after another protease.

Applications include: Flavor modification • Collagen hydrolysis • Other protein hydrolysis applications

Activity assays: DAP or DPP IV

ENZECO^® PEPTIDASE AO-30
An enzyme derived from a non-GMO strain of Aspergillus oryzae that has debittering side activities. Primarily performs exo-hydrolysis that releases amino acids from the terminals of proteins and peptides.

This enzyme must be used with or directly after another protease.

Applications include: Flavor modification • Enzyme modified cheeses (EMCs) and other dairy applications

Activity assays: Hemoglobin Units on Tyrosine basis (HUT)

Enzyme Combinations with Fungal Proteases:

ENZOBAKE^®
A special blend of proteases and amylases from a non-GMO strain of Aspergillus oryzae. It is a powder preparation that can be added to the sponge or dough side to improve fermentation and to relax the dough when using strong flours.

Application: Baking - In the production of high-quality bread, a certain amount of diastase and protease is necessary. The fungal amylase in the enzyme produces a softer bread crumb, deeper crust color, a greater volume, and improved texture, and grain. The fungal protease in this product decreases the dough-mixing time, produces increased volume and improvement in bread symmetry, grain, and texture, as well as flavor. Both of these enzymes produce a bread with better keeping qualities and delay the onset of bread staleness.

Activity assays: Hemoglobin Units on Tyrosine basis (HUT) and a modified SKB method (Sandstedt, Kneen, and Blish, Cereal Chemistry 16:172, 1939)

ENZOPHARM^® PLUS
Proprietary blend of enzymes standardized to contain high amylase and protease activity as well as cellulase, hemicellulase, lipase, and lactase activity.

Applications include: • Food supplements/nutraceuticals

Activity assays:

23,500 SKB/gram fungal amylase (A.oryzae)
58,000 HUT/gram fungal protease (A.oryzae)
1.4 FIPU/milligram lipase (A.niger)
230 ACU/gram hemicellulase (A.niger)
1,750 FCC ALU/gram fungal lactase (A.oryzae)

BACTERIAL PROTEASES

ENZECO^® NEUTRAL BACTERIAL PROTEASE 160S
This is a neutral protease derived from Bacillus amyloliquifaciens (formerly B. subtilis) that has optimum activity from pH 5.5-8 and contains no/very low amylase side activity. Hydrolyzes polypeptides to produce lower molecular weight peptides.

Applications include: Flavor modification • Meat tenderizing • Other protein hydrolysis applications

Activity assays: Protease Assay (PC)

ENZECO^® ALKALINE PROTEASE L - 660
An alkaline protease derived from a non-GMO strain Bacillus licheniformis. It is an endopeptidase used for hydrolyzing proteins. It also contains amylase, lipase and other side activities.

Applications include: Pet food digest production • Yeast cell wall hydrolysis • Peptide production • Other protein hydrolysis applications

Activity assays: Detergent Alkaline Protease Unit (DAPU)

ENZECO^® BACTERIAL PROTEASE BL
A protease enzyme preparation derived from a non-GMO stain Bacillus licheniformis. It contains endopeptidase and exopeptidase, which are used for hydrolyzing proteins and for improves flavor.

Applications include: Flavor modification • Meat tenderizing • Peptide production • Gelatin hydrolysis Other Protein Hydrolysis applications

Activity assays: Protease Assay (PC)