Protease: Protein Hydrolysis for Food, Supplements & Industrial Applications
Powerful Protease enzyme for targeted protein hydrolysis.
Ideal for food processing, yeast extract production, and biotechnology applications requiring precise protein breakdown.
Specific Protease for Efficient Protein Hydrolysis in Food and Biotech Applications
DENAZYME NNC is a highly pure, microbial protease with strong collagenase activity.
Produced via fermentation of a Streptomyces sp. strain, this food-grade enzyme is ideal for tenderizing various types of meat.
It enables efficient protein hydrolysis while preserving the integrity of muscle fibers (actin–myosin filaments), resulting in improved tenderness compared to plant derived protease treated meat.
NAGASE supplies microbial protease for meat processing applications, including tenderization and functional protein hydrolysis. Our enzyme preparation is available globally with kosher, halal, EFSA approved and GRAS certifications.
Applications
This microbial protease is ideal for a range of cooked and processed meat products, offering targeted collagen breakdown and stable textural results.
- Reduces processing time: shortens cooking cycles in pulled meat and canned products
- Controlled tenderization: breaks down collagen without affecting non-collagen proteins – muscle fibers remain intact
- Texture stability: maintains desired meat texture during storage
- Consistent results: once collagen is hydrolyzed, structure remains stable with no further breakdown
Features
This microbial protease is designed for use in meat processing, offering high specificity towards collagen to support improved tenderness and texture in cooked meat products.
- High enzymatic purity: strong activity against collagen structures
- Thermally deactivatable: meets thermal inactivation <80 °C
- Microbial origin: free from animal-derived components
- Kosher and halal certified
- EFSA approved (upon request)
- GRAS status: recognized as safe for regulated food applications
Additional Information
How does it work?
Connective tissue in meat is largely composed of collagen. It is the reason for the tough texture of meat which has not undergone maturation / aging. DENAZYME NNC selectively hydrolyzes collagen, resulting in a significant tenderization of the meat. Breaking down collagen gives meat various benefits, including increased tenderness, higher juiciness and a better taste due to an increased amount of free amino acids.
Frequently Asked Questions about Protease
What is microbial protease and what is it used for?
Microbial protease is an enzyme that breaks down protein structures, particularly collagen. It is commonly used in meat processing to enhance tenderness and improve texture in cooked products.
How is this protease inactivated during processing?
The enzyme is easily inactivated through standard thermal processing, such as cooking or pasteurization, making it safe and predictable for food manufacturers.
What certifications does this protease have?
Our microbial protease is certified kosher and halal, EFSA approved and is recognized as GRAS (Generally Recognized As Safe) for use in food applications.
Can this protease be used in organic or minimally processed foods?
Yes, its microbial origin and easy inactivation make it suitable for organic-compliant and minimally processed product lines, depending on regional regulations.
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