- Action
- Protein-degrading activity in a cultured ingredient.
- Culinary uses
- Protein breakdown during koji-based food processing; mild breakdown was reported in a minced-meat and amazake preparation.
- Preparation notes
- Whole koji, amazake, shio koji and isolated enzymes have different compositions. Storage, salt and preparation affect activity.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
CHEFSQUIRE
Proteases and protein breakdown
Explore ingredients used for protein breakdown, milk coagulation and meat marination, with culinary applications and preparation notes.
Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation.
Fermented dairy marinades
Yogurt, cultured buttermilk, sour milk and acid whey in meat preparation.
Aromatic marinades
Onion juice in meat marination.
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| Ingredient or preparation | Action | Culinary uses | Preparation notes | Sources |
|---|---|---|---|---|
Section: Proteolytic ingredients | Protein-degrading activity in a cultured ingredient. | Protein breakdown during koji-based food processing; mild breakdown was reported in a minced-meat and amazake preparation. | Whole koji, amazake, shio koji and isolated enzymes have different compositions. Storage, salt and preparation affect activity. | [1] |
Section: Proteolytic ingredients | A salty koji-derived seasoning with protein-degrading activity. | Meat marination; a pork study reported increased free amino acids and improved sensory scores. | Salt also contributes to juiciness and texture. Results reflect the combined seasoning; enzyme assays use conditions specific to the test. | [1][2] |
Section: Proteolytic ingredients | Pineapple-derived protein-degrading enzymes from fruit or stem preparations. | Meat tenderization: tested extracts degraded beef proteins and reduced shear force. | Extracts, raw juice and processed fruit differ in composition and activity. Preparation and salt affected texture, water retention and cooking loss in the cited study. | [1] |
Section: Proteolytic ingredients | Papaya-associated protease preparations. | Meat-protein breakdown and controlled protein hydrolysis, including corn gluten meal. | Standardized papain, papaya juice and crude latex are distinct preparations. Performance depends on the preparation and food being treated. | [1][2] |
Section: Proteolytic ingredients | Protein-degrading activity associated with kiwifruit. | Meat-protein treatment and effects on gelatin setting; some raw kiwifruit preparations prevent gelatin from setting. | Activity varies by cultivar and preparation. The studied Kosui fruit had much lower activity and allowed gelatin to set. | [1][2] |
Section: Proteolytic ingredients | Ginger-associated proteolytic activity. | Milk-gel formation with tested ginger juices; characterized zingibain preparations have also been studied against meat proteins. | Fresh juice and characterized enzyme preparations differ. Postharvest history affected juice activity and milk-gel formation. | [1][2] |
Section: Proteolytic ingredients | Protein hydrolysis by a tested ficin preparation. | Controlled plant-protein hydrolysis, including production of corn-gluten-meal hydrolysates. | The cited application uses a specific enzyme preparation and substrate. Whole-fig marination and kitchen dosing require separate preparation-specific information. | [1] |
Section: Proteolytic ingredients | Commercial enzyme preparations that hydrolyze proteins. | Modification of soy and chickpea protein ingredients. | Alcalase and Flavourzyme have distinct properties. Preparation and substrate affect flavor and solubility; hydrolysis can produce aggregation and lower solubility. | [1] |
Section: Proteolytic ingredients | Removal of amino-terminal residues from peptides. | Purified A. oryzae LapA reduced bitterness in pepsin-treated casein and cod protein. | The reported debittering applies to the tested purified enzyme and hydrolysates. Whole koji and enzyme blends have their own activity profiles. | [1] |
Section: Proteolytic ingredients | Cleavage of κ-casein to initiate milk clotting. | Enzymatic milk coagulation for cheese-making. | Milk-clotting activity and broader protein breakdown are separate properties. Rennet products vary with their coagulant preparation. | [1] |
Section: Proteolytic ingredients | A cell-envelope proteinase from L. delbrueckii subsp. lactis CRL581 cleaves milk caseins. | Bacterial protein breakdown in a dairy substrate. | Activity is specific to the strain and substrate. The cited work examines a cheese-starter strain acting on milk casein. | [1] |
Section: Fermented dairy marinades | Fermented dairy used as a marinade ingredient. | Yogurt-based Indian chicken preparations, including tandoori-style marinades. | Product composition, cultures, acidity and additions such as ginger, salt or lemon shape the marinade. The linked recipe illustrates culinary use. | [1] |
Section: Fermented dairy marinades | Fermented dairy marination with measured texture effects. | Lower shear force and improved sensory tenderness in a study of roasted post-lay hen breast. | The study used culture-acidified milk enriched with milk protein. Product composition, bird age and cooking method define the reported result. | [1] |
Section: Fermented dairy marinades | Cultured dairy marination with measured texture effects. | Lower shear force and improved sensory tenderness in roasted post-lay hen breast. | Sour milk here means a deliberately cultured dairy product. This treatment and the cultured-buttermilk treatment were tested in the same study. | [1] |
Section: Fermented dairy marinades | An acidic dairy fraction used as a marinade. | Improved pork tenderness under some tested conditions; chicken tenderness was unchanged in the cited experiment. | Results depend on meat type and treatment conditions. Acid whey, whole yogurt and buttermilk have different compositions. | [1] |
Section: Aromatic marinades | Onion juice used in meat marination; protease activity has been measured in laboratory assays. | Onion-juice marinades have produced texture changes in meat studies. | Laboratory enzyme activity and marination texture were studied separately; the texture result describes the juice treatment as a whole. | [1][2] |
Compare ingredients, culinary uses and preparation notes.
- Action
- A salty koji-derived seasoning with protein-degrading activity.
- Culinary uses
- Meat marination; a pork study reported increased free amino acids and improved sensory scores.
- Preparation notes
- Salt also contributes to juiciness and texture. Results reflect the combined seasoning; enzyme assays use conditions specific to the test.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation.
- Action
- Pineapple-derived protein-degrading enzymes from fruit or stem preparations.
- Culinary uses
- Meat tenderization: tested extracts degraded beef proteins and reduced shear force.
- Preparation notes
- Extracts, raw juice and processed fruit differ in composition and activity. Preparation and salt affected texture, water retention and cooking loss in the cited study.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
- Action
- Papaya-associated protease preparations.
- Culinary uses
- Meat-protein breakdown and controlled protein hydrolysis, including corn gluten meal.
- Preparation notes
- Standardized papain, papaya juice and crude latex are distinct preparations. Performance depends on the preparation and food being treated.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation.
- Action
- Protein-degrading activity associated with kiwifruit.
- Culinary uses
- Meat-protein treatment and effects on gelatin setting; some raw kiwifruit preparations prevent gelatin from setting.
- Preparation notes
- Activity varies by cultivar and preparation. The studied Kosui fruit had much lower activity and allowed gelatin to set.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation.
- Action
- Ginger-associated proteolytic activity.
- Culinary uses
- Milk-gel formation with tested ginger juices; characterized zingibain preparations have also been studied against meat proteins.
- Preparation notes
- Fresh juice and characterized enzyme preparations differ. Postharvest history affected juice activity and milk-gel formation.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation.
- Action
- Protein hydrolysis by a tested ficin preparation.
- Culinary uses
- Controlled plant-protein hydrolysis, including production of corn-gluten-meal hydrolysates.
- Preparation notes
- The cited application uses a specific enzyme preparation and substrate. Whole-fig marination and kitchen dosing require separate preparation-specific information.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
- Action
- Commercial enzyme preparations that hydrolyze proteins.
- Culinary uses
- Modification of soy and chickpea protein ingredients.
- Preparation notes
- Alcalase and Flavourzyme have distinct properties. Preparation and substrate affect flavor and solubility; hydrolysis can produce aggregation and lower solubility.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
- Action
- Removal of amino-terminal residues from peptides.
- Culinary uses
- Purified A. oryzae LapA reduced bitterness in pepsin-treated casein and cod protein.
- Preparation notes
- The reported debittering applies to the tested purified enzyme and hydrolysates. Whole koji and enzyme blends have their own activity profiles.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
- Action
- Cleavage of κ-casein to initiate milk clotting.
- Culinary uses
- Enzymatic milk coagulation for cheese-making.
- Preparation notes
- Milk-clotting activity and broader protein breakdown are separate properties. Rennet products vary with their coagulant preparation.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
- Action
- A cell-envelope proteinase from L. delbrueckii subsp. lactis CRL581 cleaves milk caseins.
- Culinary uses
- Bacterial protein breakdown in a dairy substrate.
- Preparation notes
- Activity is specific to the strain and substrate. The cited work examines a cheese-starter strain acting on milk casein.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
- Action
- Fermented dairy used as a marinade ingredient.
- Culinary uses
- Yogurt-based Indian chicken preparations, including tandoori-style marinades.
- Preparation notes
- Product composition, cultures, acidity and additions such as ginger, salt or lemon shape the marinade. The linked recipe illustrates culinary use.
- Section
- Fermented dairy marinades
Yogurt, cultured buttermilk, sour milk and acid whey in meat preparation.
- Action
- Fermented dairy marination with measured texture effects.
- Culinary uses
- Lower shear force and improved sensory tenderness in a study of roasted post-lay hen breast.
- Preparation notes
- The study used culture-acidified milk enriched with milk protein. Product composition, bird age and cooking method define the reported result.
- Section
- Fermented dairy marinades
Yogurt, cultured buttermilk, sour milk and acid whey in meat preparation. - Sources
- Action
- Cultured dairy marination with measured texture effects.
- Culinary uses
- Lower shear force and improved sensory tenderness in roasted post-lay hen breast.
- Preparation notes
- Sour milk here means a deliberately cultured dairy product. This treatment and the cultured-buttermilk treatment were tested in the same study.
- Section
- Fermented dairy marinades
Yogurt, cultured buttermilk, sour milk and acid whey in meat preparation. - Sources
- Action
- An acidic dairy fraction used as a marinade.
- Culinary uses
- Improved pork tenderness under some tested conditions; chicken tenderness was unchanged in the cited experiment.
- Preparation notes
- Results depend on meat type and treatment conditions. Acid whey, whole yogurt and buttermilk have different compositions.
- Section
- Fermented dairy marinades
Yogurt, cultured buttermilk, sour milk and acid whey in meat preparation. - Sources
- Action
- Onion juice used in meat marination; protease activity has been measured in laboratory assays.
- Culinary uses
- Onion-juice marinades have produced texture changes in meat studies.
- Preparation notes
- Laboratory enzyme activity and marination texture were studied separately; the texture result describes the juice treatment as a whole.
- Section
- Aromatic marinades
Onion juice in meat marination.
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Rice koji / koji-amazake
- Action
- Protein-degrading activity in a cultured ingredient.
- Culinary uses
- Protein breakdown during koji-based food processing; mild breakdown was reported in a minced-meat and amazake preparation.
- Preparation notes
- Whole koji, amazake, shio koji and isolated enzymes have different compositions. Storage, salt and preparation affect activity.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
Shio koji
- Action
- A salty koji-derived seasoning with protein-degrading activity.
- Culinary uses
- Meat marination; a pork study reported increased free amino acids and improved sensory scores.
- Preparation notes
- Salt also contributes to juiciness and texture. Results reflect the combined seasoning; enzyme assays use conditions specific to the test.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation.
Bromelain preparations
- Action
- Pineapple-derived protein-degrading enzymes from fruit or stem preparations.
- Culinary uses
- Meat tenderization: tested extracts degraded beef proteins and reduced shear force.
- Preparation notes
- Extracts, raw juice and processed fruit differ in composition and activity. Preparation and salt affected texture, water retention and cooking loss in the cited study.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
Papain preparations
- Action
- Papaya-associated protease preparations.
- Culinary uses
- Meat-protein breakdown and controlled protein hydrolysis, including corn gluten meal.
- Preparation notes
- Standardized papain, papaya juice and crude latex are distinct preparations. Performance depends on the preparation and food being treated.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation.
Actinidin / kiwifruit preparations
- Action
- Protein-degrading activity associated with kiwifruit.
- Culinary uses
- Meat-protein treatment and effects on gelatin setting; some raw kiwifruit preparations prevent gelatin from setting.
- Preparation notes
- Activity varies by cultivar and preparation. The studied Kosui fruit had much lower activity and allowed gelatin to set.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation.
Ginger juice / zingibain preparations
- Action
- Ginger-associated proteolytic activity.
- Culinary uses
- Milk-gel formation with tested ginger juices; characterized zingibain preparations have also been studied against meat proteins.
- Preparation notes
- Fresh juice and characterized enzyme preparations differ. Postharvest history affected juice activity and milk-gel formation.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation.
Ficin preparations
- Action
- Protein hydrolysis by a tested ficin preparation.
- Culinary uses
- Controlled plant-protein hydrolysis, including production of corn-gluten-meal hydrolysates.
- Preparation notes
- The cited application uses a specific enzyme preparation and substrate. Whole-fig marination and kitchen dosing require separate preparation-specific information.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
Microbial preparations — Alcalase and Flavourzyme examples
- Action
- Commercial enzyme preparations that hydrolyze proteins.
- Culinary uses
- Modification of soy and chickpea protein ingredients.
- Preparation notes
- Alcalase and Flavourzyme have distinct properties. Preparation and substrate affect flavor and solubility; hydrolysis can produce aggregation and lower solubility.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
Aminopeptidases — LapA example
- Action
- Removal of amino-terminal residues from peptides.
- Culinary uses
- Purified A. oryzae LapA reduced bitterness in pepsin-treated casein and cod protein.
- Preparation notes
- The reported debittering applies to the tested purified enzyme and hydrolysates. Whole koji and enzyme blends have their own activity profiles.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
Chymosin
- Action
- Cleavage of κ-casein to initiate milk clotting.
- Culinary uses
- Enzymatic milk coagulation for cheese-making.
- Preparation notes
- Milk-clotting activity and broader protein breakdown are separate properties. Rennet products vary with their coagulant preparation.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
Dairy bacterial proteinases
- Action
- A cell-envelope proteinase from L. delbrueckii subsp. lactis CRL581 cleaves milk caseins.
- Culinary uses
- Bacterial protein breakdown in a dairy substrate.
- Preparation notes
- Activity is specific to the strain and substrate. The cited work examines a cheese-starter strain acting on milk casein.
- Section
- Proteolytic ingredients
Cultured ingredients and enzyme preparations used in protein processing and milk coagulation. - Sources
Yogurt / dahi
- Action
- Fermented dairy used as a marinade ingredient.
- Culinary uses
- Yogurt-based Indian chicken preparations, including tandoori-style marinades.
- Preparation notes
- Product composition, cultures, acidity and additions such as ginger, salt or lemon shape the marinade. The linked recipe illustrates culinary use.
- Section
- Fermented dairy marinades
Yogurt, cultured buttermilk, sour milk and acid whey in meat preparation.
Cultured buttermilk
- Action
- Fermented dairy marination with measured texture effects.
- Culinary uses
- Lower shear force and improved sensory tenderness in a study of roasted post-lay hen breast.
- Preparation notes
- The study used culture-acidified milk enriched with milk protein. Product composition, bird age and cooking method define the reported result.
- Section
- Fermented dairy marinades
Yogurt, cultured buttermilk, sour milk and acid whey in meat preparation. - Sources
Cultured sour milk
- Action
- Cultured dairy marination with measured texture effects.
- Culinary uses
- Lower shear force and improved sensory tenderness in roasted post-lay hen breast.
- Preparation notes
- Sour milk here means a deliberately cultured dairy product. This treatment and the cultured-buttermilk treatment were tested in the same study.
- Section
- Fermented dairy marinades
Yogurt, cultured buttermilk, sour milk and acid whey in meat preparation. - Sources
Yogurt acid whey
- Action
- An acidic dairy fraction used as a marinade.
- Culinary uses
- Improved pork tenderness under some tested conditions; chicken tenderness was unchanged in the cited experiment.
- Preparation notes
- Results depend on meat type and treatment conditions. Acid whey, whole yogurt and buttermilk have different compositions.
- Section
- Fermented dairy marinades
Yogurt, cultured buttermilk, sour milk and acid whey in meat preparation. - Sources
Onion / Allium
- Action
- Onion juice used in meat marination; protease activity has been measured in laboratory assays.
- Culinary uses
- Onion-juice marinades have produced texture changes in meat studies.
- Preparation notes
- Laboratory enzyme activity and marination texture were studied separately; the texture result describes the juice treatment as a whole.
- Section
- Aromatic marinades
Onion juice in meat marination.