Protein processing
Protein hydrolysis is a process by which proteins are broken down into amino acids. This hydrolysis is used in different industries such as the meat industry and the fish industry for the tenderization of this type of food, in the gelatin industry or for the processing of by-products. The choice of the most appropriate protease will depend on the type of protein (casein, soy, fish, gelatin, etc.) as well as the processing conditions. At LIBSA we have proteases of both plant and bacterial origin.
Proteolisin
Within the proteases of vegetable origin we have a range of products called PROTEOLISIN which are enzymatic preparations whose active principle is the enzyme papain, which comes from the edible fruit Carica Papaya. Papain hydrolyzes high molecular weight proteins from a wide spectrum of products containing protein substances. The form of presentation of PROTEOLISIN is both liquid and powder. In the case of the powder product we have the following products:
- PROTEOLISIN-PAPAINA 6.000
- PROTEOLISIN-PAPAINA 15.000
- PROTEOLISIN-PAPAINA 30.000
- PROTEOLISIN-PAPAINA 35.000
We can offer products made according to our customer’s needs.
Proteal
Alkaline protease of bacterial origin that, due to its broad spectrum, can efficiently hydrolyze the interior peptide bonds of most proteins of both animal and vegetable origin, giving low molecular weight peptides as hydrolysis products.
Do you need anything else?
We have other enzymatic solutions made according to our customer’s needs.
You want to know more?
Please fill out this form and we will contact you.
You want to know more?
Please fill out this form and we will contact you.
