PROTEASE ENZYME

Protease is an enzyme that catalyzes proteolysis of proteins into smaller polypeptides or single amino acids. They do this by cleaving the peptide bonds within proteins by hydrolysis, a reaction where water breaks bonds. Proteases are involved in many biological functions, including digestion of ingested proteins, protein catabolism and cell signalling. Proteases represent the largest segment of the industrial enzyme market where they are used in detergents, animal feeding, in food processing, in leather and fabric upgrading, as catalysts in organic synthesis, and as therapeutics. 

PROTEASE IN FOOD INDUSTRIES

Proteases are widely used in baking industry for the production of bread, baked foods, crackers and waffles. These enzymes are used to reduce the mixing time, decrease dough consistency and uniformity, regulate the gluten strength in bread and to improve the texture and flavour. The acid protease has been successfully employed for the improvement of functional properties of wheat gluten. The addition of protease could release sufficient peptides and amino acid levels in the wort to get a proper fermentation. Acidic fungal proteases are used in improving fermentation of beer as they are efficient even at low pH by balancing the amino acid profile of beer. Another major application of proteases is associated with dairy industry. Naturally occurring proteases contribute significantly to the flavour characteristics of cheese. They are used for the acceleration of cheese ripening, to modify the functional properties and reduce the allergenic properties of milk products. In cheese making, proteases are also used to hydrolyze the specific peptide bond to generate paracasein and macropeptides. 

PROTEASE IN LAUNDRY DETERGENT INDUSTRIES

Proteases are the most widely used enzymes. In laundry detergents, protein stains such as grass, blood, egg, and human sweat are removed through proteolysis. detergent-compatible proteases with better properties are a continuous exercise. The current trend is to use detergent-compatible proteases that are stable over a wide temperature range, and elevated pH can be used in detergent formulations. proteases secure the removal of proteinaceous food films, which are a particular problem with glassware and cutlery. Serine proteases are the most important group for detergent applications. Proteases catalyze the hydrolytic cleavage of the peptide chain. The most important parameters for the hydrolysis reaction are surface-available substrate S, E/S, pH, reaction time, and temperature. Together with the specificity and properties of the enzyme itself, these parameters are responsible for the course of reaction on a given protein stain. 

PROTEASE IN ANIMAL FEED INDUSTRIES

Proteases improve the digestion of proteins and increase amino acid availability, which helps release valuable nutrients. The result is improved animal growth and performance and minimal negative effects of undigested protein in the hindgut. Protease enzymes are the newest technology on the block, with animal or vegetable protein as their substrate. They break down anti-nutritional factors associated with various proteins. Proteases are not limited to diets with alternative ingredients. Animals consuming a traditional corn-soybean meal diet cannot utilise 100 percent of the protein fraction. Therefore, adding a protease enzyme to a corn-soybean meal diet will enhance amino acid digestibility and animal performance. Raw ingredients with low amino acid digestibility respond greatest to an exogenous protease, which is why its greatest value is when alternative ingredients are used in the diet. Proteases help producers manage the nutritional risks associated with feedstuff quality and allow them to best utilise all available feed ingredients. 

PROTEASE IN BREWING INDUSTRIES

Proteases break down large proteins into smaller ones. This is important in brewing because brewers are concerned with the nitrogen content of their beer. Yeasts, which are necessary for brewing beer, use nitrogen as a primary nutrient. Nitrogen is found in all proteins, but yeasts prefer free nitrogen. Proteases are critical for cleaving proteins and providing that free nitrogen to yeast. Using protease allows brewers to control the amount and quality of foam or head on a brew. little foam can make the beer seem flat or stale.

Protease also prevents haze from forming in beer. Haze can be a sign of too many proteins and polyphenols hanging around in your brew, or it can be a much more urgent symptom of bacterial infection. The enzyme protease can mitigate precipitating proteins and polyphenols by breaking them down, enhancing the clarity of a brew.

PROTEASE IN LEATHER PROCESSING

Proteolytic and lipolytic enzymes are widely used in leather processing. The use of these enzymes is associated with the structure of animal skin as a raw material. Enzymes are used to remove unwanted parts. Alkaline proteases are added in the soaking phase. This improves water uptake by the dry skins, removal and degradation of protein, dirt, and fats and reduces the processing time. In some cases, pancreatic trypsin is also used in this phase.

Proteases are used in dehairing and dewooling of leather, and improve its quality like cleaner and stronger surface, softer leather, less spots.