3.6. Protein Industries

Enzymes, in particular proteases, are widely used to increase the value and availability of proteins.

It is possible, by controlled proteolysis, to take advantage of the functional properties of proteins (such as viscosity, whipping ability and emulsifying power).

Examples of applications include:

• enzymatic modifications of soy and whey proteins
• hydrolysis of wheat gluten
• production of yeast extracts
• production of gelatin from collagen
• preparation of peptones
• recovery of protein from fish-processing wastes, from the blood, offal and bones from slaughter-houses
• decolorization of hemoglobin.