Protease (Alkaline, Neutral, Acidic)

  • Proteases (Proteinase, Peptidases or Proteolytic enzymes) are enzymes that break peptide bonds between amino acids of proteins. The process is called proteolytic cleavage, a common mechanism of activation or inactivation of enzymes especially involved in blood coagulation or digestion.
  • The greatest industrial use of protease is for laundry detergents where they help to remove protein based stains (such as blood and egg) from clothing.
  • Enzymes from calf stomach and microbial sources are used to clot milk which is one of the first steps in cheese making, another important use.
  • Proteases are also used for bating (softening) leather, modifying food ingredients (e.g. soy protein whipping agents), meat tenderizers, and flavor development.
  • Proteases have also been studied for their role in blood clotting and inflammatory diseases.

ASSAY: 10,000 IU - 100,000 IU, USP, EP