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.
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:
We can offer products made according to our customer’s needs.
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.
We have other enzymatic solutions made according to our customer’s needs.
Please fill out this form and we will contact you.
Please fill out this form and we will contact you.
Polígono Industrial Areta
C/ Badostain 17
31620 Huarte. Navarra. Spain
Tel. + 34 948 247 778
Fax. +34 948 291 069
info@libsa.net
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