Study on the Application of Protease in Food Industry

The role of protease in baked goods

Baked food mainly refers to bread, cakes and biscuits with flour as the main raw material, which is the convenience food prepared by baking through a series of complicated process methods. Flour contains amylase, protease, pentosanase and other enzymes. The main function of protease is to reduce the gluten of flour, improve the plasticity of gluten, increase dough volume, improve dough toughness, and shorten dough forming time.

The role of protease in beverages

Liquid beverages such as and tea beverages contain a lot of protein. During storage, the protein collides and precipitates, which seriously affects the taste of the beverage and subsequent sales. However, protease enzyme products preparations can effectively solve the above situation. The protease acts on the protein to decompose it into small peptides and amino acids, which not only alleviates the precipitation phenomenon in the drink but also increases the flavor substances contained in it. The study found that the content of amino nitrogen in tea juice after protease treatment increased by 13% to 39%, and the umami taste and flavor of the tea soup were effectively improved. By adding neutral protease in production, the unstable substances are removed, the content of macromolecular protein is reduced, and the stability of during storage is improved. Studies have shown that protease can also promote the diastatic fermentation to remove the unpleasant taste of fruitand wine, and also have a significant effect on eliminating the turbidity of fruit wine,and rice wine. In addition, protease has also made a great contribution to the research and development of new beverages. The use of neutral protease to develop the orange juice peanut peptide beverage that is easily digested and contains high nutrition and unique flavor, which can improve the protein demand of special populations in a way.

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