Description
Enzymatic hydrolysis uses proteases to cleave peptide bonds, altering protein texture.
Technical
Proteases such as papain, bromelain, trypsin, and chymotrypsin target specific peptide bonds in muscle proteins. Their activity is highly dependent on temperature, pH, and enzyme concentration, with denaturation occurring above 60 °C and inhibition at low pH or high salt. Controlled hydrolysis can reduce collagen cross‑links or generate soluble peptides, transforming toughness into tenderness or gelation.
Science
Primary Reaction
Proteolytic cleavage of peptide bonds in muscle proteins
Sensory Profile
Aroma ()
earthyfruitymildsavoryumami-rich
Origin & History
Civilization
Traditional Latin American, Japanese, Modernist cuisine
Era
Traditional (pre‑20th century) to Modern (21st century)