PROTEIN HYDROLYSIS
Protein hydrolysis is a processes in which proteins are broken down into amino acids. It is used in different industries, such as food, flavouring, pet food and by-products valorisation. Depending on the protein type, i.e. soy, fish, milk, blood, gelatine, as well as processing conditions and degree of hydrolysis required, one or a blend of proteases can be applied.
PRODUCTS
PAL®
Protease with endopeptidase activity in a wide ph range, which effectively hydrolyzes most proteins in food and non-food processes.
HT PROTEOLITIC®
Bacterial neutral protease used in the manufacture of crackers, as well as for protein hydrolysis.
HYDROPROT®
Bacterial alkaline protease usually for protein hydrolysis of both animal and vegetable origin.
