Protease (Proteinase, Peptidases, or Proteolytic enzymes) breaks peptide bonds between amino acids of proteins. The process is called proteolytic cleavage, a common mechanism of activating or inactivating enzymes especially involved in blood coagulation or digestion.
The most significant industrial use of protease is for laundry detergents, which help 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 such as 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 - 5,00,000 IU, USP, and EP
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