For targeted protein degradation
Many factors contribute to the physicochemical properties of proteins, making these the most varied of the macromolecules. The highly complex protein structure results, among other things, from the amino acid sequence, the size and shape of the peptide chains, and the type and length of the side groups bound to the main chain.
Splitting peptide bonds in long-chain proteins leads to altered functional, nutritional and technological properties. The use of enzymes enables targeted and specific modification of proteins to get the desired effects for the respective application.
SternEnzym’s comprehensive protease repertoire offers solutions for the hydrolysis of fish, meat and plant proteins. Building on these enzyme systems, industrial processes can be optimised or specific functionalities can be generated in diverse food products.
SternEnzym will be very glad to advise and assist you in the following application areas of proteases.
In processing fish and fish by-products, reducing the viscosity can ensure smooth processing and minimise energy costs.
In meat processing, protein hydrolysis can be used to form flavour precursors.
Functional properties can be created by decomposing proteins in a targeted manner.
Proteins are an essential and ubiquitous part of animal and human nutrition. Protein break-down can have widely varying goals, while trouble-free processing and functional properties always play a central role. The world of proteins and proteases is highly varied, but individual consulting by SternEnzym can help you find your way around it.
Anika Rockel, Enzyme Application Engineer
For problem-free fishmeal production
When processing fish and fish by-products, a high viscosity caused by water-soluble proteins can cause problems or stoppages. High viscosity of the so-called “stickwater” impairs evaporation and causes increased energy consumption in the drying process. Splitting these proteins with the help of proteases eliminates viscosity problems early on, enabling a trouble-free process as well as a reduced energy demand.
To produce flavour precursors
The so-called “process flavours” result from the reaction of reducing sugar and amino compounds when meat products are heated. The complex totality of these reactions that occur is normally summarised by the term “Maillard reaction”.
A preceding enzymatic decomposition of proteins to flavour precursors decisively contributes to the formation of meat flavour. By adding proteolytic enzyme systems, the organoleptic properties of your product can thus be greatly improved.
For controlled proteolysis
The functional properties of proteins are determined primarily by their structure and size as well as the ambient conditions. Splitting high-molecular proteins into protein hydrolysates has a decisive effect on the properties of the final product. Specific chain lengths can be targeted to create certain functionalities.
Our comprehensive repertoire of proteases lets us find the best solution for your application.
We generate our technological expertise at the Stern-Technology Center.
We stay at the forefront, and present our knowledge at many different events.
Our brochures provide an overview of our protease portfolio and their applications in protein hydrolysis.
+49 4102 202-002
SternEnzym GmbH & Co. KGKurt-Fischer-Straße 5522926 Ahrensburg, Germany