Protease: Particle Size (powder) 80-120 mesh

Q: What is the primary function of protease in food manufacturing?

Protease primarily breaks down proteins to improve texture, enhance flavor development, increase nutritional availability, and reduce processing time in various food products including meat, dairy, and baked goods.

Q: How does temperature affect protease activity?

Protease exhibits optimal activity between 30-60°C. Below this range, reaction rates decrease significantly. Above 70°C, most proteases denature and lose catalytic function permanently.

Q: Can protease components be used in vegetarian food production?

Yes, microbial-derived proteases from approved non-animal sources (such as Bacillus or Aspergillus species) are suitable for vegetarian and vegan food manufacturing applications.

Component Specifications

Definition

Protease is a catalytic enzyme component within functional enzyme blends used in industrial food manufacturing. It specifically cleaves peptide bonds in protein substrates through hydrolysis, converting complex proteins into smaller peptides and free amino acids. This component operates within controlled temperature (typically 30-60°C) and pH (optimal range 6.0-8.0) parameters to ensure efficient protein degradation while maintaining enzyme stability.

Working Principle

Protease functions through catalytic hydrolysis, where its active site binds to specific peptide bonds in protein substrates. The enzyme lowers the activation energy required for bond cleavage, facilitating the breakdown of proteins into smaller polypeptide chains and individual amino acids. This occurs through a lock-and-key mechanism where the enzyme's three-dimensional structure complements specific amino acid sequences in target proteins.

Materials

Typically derived from microbial sources (Bacillus subtilis, Aspergillus oryzae) or animal sources (porcine/ bovine pancreas). Contains enzyme protein (molecular weight 20-45 kDa), stabilizers (glycerol, sorbitol), and preservatives. Liquid formulations contain 50-70% water, while powdered forms contain 5-10% moisture.

Technical Parameters

Parameter	Typical range	Notes & selection driver
Activity	50-200 U/mg
Optimal PH	6.0-8.0
Shelf Life	12-24 months
Thermal Stability	<70°C
Viscosity (liquid)	100-500 cP
Optimal Temperature	30-60°C
Storage Temperature	2-8°C
Particle Size (powder)	80-120 mesh

Ranges are indicative industry figures for RFQ preparation, not a supplier commitment. Confirm every value and standard with the legal manufacturer before ordering.

Standards

ISO 22000, FCC (Food Chemicals Codex), GRAS (Generally Recognized As Safe)

Parent Products

This component is used in the following industrial products

Functional Enzyme Blend

A specialized blend of enzymes designed to modify dough properties in industrial baking applications.

View Product Details

Engineering Analysis

Risks & Mitigation

Enzyme denaturation at high temperatures
Cross-contamination with allergens
Inconsistent activity between batches
Residual enzyme activity in final product

FMEA Triads

Trigger: Temperature exceeding 70°C during processing
Failure: Complete enzyme denaturation and loss of catalytic function
Mitigation: Implement temperature monitoring systems with automatic shut-off at 65°C; use heat-stable protease variants where applicable

Trigger: pH outside optimal range (6.0-8.0)
Failure: Reduced catalytic efficiency and potential enzyme precipitation
Mitigation: Install pH monitoring with automatic adjustment systems; buffer solutions to maintain optimal pH range

Trigger: Heavy metal contamination in processing equipment
Failure: Enzyme inhibition and reduced activity
Mitigation: Use stainless steel equipment; implement regular metal detection and equipment cleaning protocols

Industrial Ecosystem

Compatible With

Typical Suppliers & Equivalents

Compliance & Inspection

Tolerance

Activity variation ≤15% from labeled specification; microbial count <1000 CFU/g; heavy metals <10 ppm

Test Method

AOAC Official Method 2011.25 for enzyme activity; ISO 21527 for microbial analysis; ICP-MS for heavy metal detection

Procurement Evaluation Criteria

A practical evidence checklist for RFQ preparation and supplier evaluation.

Technical documentation

Request current drawings, revision history, and a signed specification sheet.

Manufacturing capability

Verify equipment lists, process limits, capacity, and representative production evidence.

Inspection readiness

Confirm test methods, calibrated equipment, sampling plans, and traceable reports.

Supplier transparency

Check the legal entity, factory address, ownership, certifications, and direct contacts.

CNFX does not score or rank suppliers. Buyers must verify all claims and documents with the legal manufacturer before ordering.

Manufacturers of Protease

Manufacturer profiles associated with Protease.

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Frequently Asked Questions

What is the primary function of protease in food manufacturing?