Protein Processing Applications

PROTEASES break down complex proteins into shorter proteins, called peptides, and amino acids, which are the building blocks of protein. Proteases may involve use of carbohydrases to achieve many similar results for proteins as well

Meat Tenderizing : Some cuts of meat are more tender than others.  Meat is mostly protein, indeed a rather complex set of proteins with defined structure(s).  The major meat proteins responsible for tenderness are the myofibrillar proteins and the connective tissue proteins.  Protease enzymes are used to modify these proteins.  In fact, proteases like papain and bromelain have been used to tenderize tougher cuts of meat for many years.  This can be a difficult process to control since there is fine line between tender and mushy.  To improve this process, more specific proteases have also been introduced to make the tenderizing process more robust. It results in less waste, better use of raw materials, strong ability to tenderize tougher cuts of meat thereby making less expensive cuts more attractive menu items.