Enzymes in animal protein

When used as food ingredients, meat protein hydrolysates are known as meat protein extracts (MPEs). MPEs improve the flavor and texture of meat cuts, processed foods, soups, sausages and other foods. They’re also used as pet food palatants.

 

As food ingredients, fish protein hydrolysates are known as fish protein extracts (FPEs). These hydrolyzed fish proteins are used as natural flavors and flavor enhancers.

 

Protein hydrolysates from skin, bone and connective tissue are known as gelatin hydrolysates. These are used as gelling agents and thickeners in a range of processed foods.

 

Feather hydrolysates – or protein hydrolysates from feathers – are a valuable source of protein in the animal feed industry. 

 

Gelatin hydrolysates are also used in the photographic and pharmaceutical industries. 

 

Another protein extracted from bones by enzymatic hydrolysis is collagen. Its growing use in a range of healthcare and cosmetic applications means the collagen market is anticipated to reach USD 6.63 billion by 2025. Fish protein extracts are used to make fish oils rich in EPA, DHA and other omega 3 oils.

 

Glycosaminoglycans (GAGs) are complex polysaccharides found in various forms throughout the body. They play several key roles in health. Enzymes allow GAGS to be extracted efficiently and sustainably from animal sources. That makes them available for medical, veterinary, pharmaceutical and cosmetic applications.

Yeast is a microorganism and a high-quality protein source. Traditional yeast extract production uses enzymes naturally present in the yeast. Through enzymatic hydrolysis, you can achieve higher yield, better process control and more consistent product quality. 

 

Other sources of protein include edible insects. While still a niche product in Western food cultures, edible insects are part of many traditional food cultures across Africa, Asia, and Latin America. Interest in insects as a food source is growing, thanks to their nutritional and environmental advantages. 

 

According to the FAO, there are a range of environmental opportunities associated with rearing insects for food. Research shows that familiar foods formulated with insect protein might be more accepted in Western food cultures. There is some evidence that enzymatic hydrolysis might improve the functionality and nutritional quality of insect flours.