Alcalase, Neutrase, Protamex, Flavourzyme

Proteases hydrolyze proteins into peptides and amino acids. This improves processing and functional properties of proteins such as stability in thermal processing, emulsifying ability, viscosity, gelatinization, water absorption capacity, solubility and reducing bitter flavours. The nutritional value of a protein is normally maintained or increased by enzymatic hydrolysis. Proteases can also be used in the production of enzyme modified cheeses to provide savory flavours.