Protein Hydrolysis

Many positive effects hoped for with food processing can be achieved by protein hydrolysis using specific proteases, changing nutritional, bioactive and functional properties of food proteins, which include improved digestibility, modifications of sensory quality (such as texture or taste), improvement of antioxidant capability or reduction in allergenic compounds.

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The best enzyme for the best purpose.

Our portfolio of protease enzyme products allows you to choose between different sorts of protein modifications and preferred processing conditions.

COROLASE® 7089

COROLASE® 7089 is a liquid-formulated, bacterial endopeptidase (metalloprotease and serine protease) enzyme preparation for hydrolysing high-molecular-weight proteins into low-molecular-weight peptides. This product is characterised by its ability to hydrolyse a broad range of substrates, ideally at a neutral pH. Typical protein substrates include casein, whey, meat, fish, soy, gelatin, and some grain types.

COROLASE® 8000

COROLASE® 8000 is a thermotolerant, liquid-formulated, food-grade, fungal alkaline protease enzyme preparation ideal for hydrolysing proteins under mildly alkaline conditions. Specifically, it is a serine endoprotease (thermomycolin) and can also be described as an endopeptidase. The product is unique and proprietary to AB Enzymes.

COROLASE® 2TS

COROLASE® 2TS is a liquid-formulated, bacterial endopeptidase (metalloprotease) enzyme preparation for hydrolysing high-molecular-weight proteins into low-molecular-weight peptides. This product is characterised by its ability to hydrolyse a broad range of substrates, ideally at a neutral pH.