Pancreatic enzymes effectively hydrolyze a variety of proteins and lipids, using the same natural process as the human digestive system.

Food: Protein Hydrolysis
The hydrolysis of milk and whey proteins represents an important application area. Hydrolyzing these proteins can enhance functional properties such as whip and taste, increase digestibility, and reduce allergenicity. Typical applications for these products include:

• Milk and whey proteins for infant formulations;
• Whey protein for the nutraceutical industry to facilitate digestion and rapid absorption; and
• Meat and seafood – to tenderize, as well as enhance digestibility and solubility.

Note: Some proteins contain a natural trypsin inhibitor, such as egg white and soy protein, making these foods unsuitable for proteolytic enzymes.

Food: Lipids / phospholipids
PA₂ is used extensively as a processing aid in many applications, including:

• the enzymatic degumming of vegetable oil;
• producing low fat cheese; and
• improving the heat stability and emulsifying properties of egg yolk and soy products.

Pharmaceutical / Therapeutic
Trypsin and chymotrypsin are utilized most commonly as digestive aids, but they are also very effective in other applications, including pharmaceutical and therapeutic products such as anti-inflammatories and topical treatments of burns and wounds.

Research: Cell Biology / Protein Science
Trypsin is used extensively in protein sequencing, tissue dissociation and tissue culturing work.

Cosmetics
Proteolytic enzymes are often used as exfoliating agents in cosmetic products.