Proteases

Proteases are protein-cleaving enzymes used in food processing to modify the texture, functionality, and flavour of protein-containing foods. In bread-making and flour treatment, proteases weaken the gluten network in high-strength flours, improving dough extensibility and reducing mixing requirements — this is particularly useful for biscuits, crackers, and flatbreads where extensible rather than elastic dough is desired. Specific protease preparations approved for food include papain (from papaya), bromelain (from pineapple), and ficin (from figs), as well as microbial proteases from Aspergillus and Bacillus species. In meat and cheese processing, proteases are used for tenderisation and accelerated ripening.

No JECFA numerical ADI applies to food-grade proteases. As protein molecules, they are denatured during food processing or digestion and their component amino acids are absorbed and metabolised through normal protein pathways. There is no systemic enzymatic activity from ingested food-grade proteases in healthy individuals.

Proteases are approved in the EU as E1101 and globally for use in bread-making, flour treatment, meat tenderising, cheese ripening, and other applications. Different protease preparations have distinct specificities and optimal pH and temperature ranges, so the appropriate protease is selected for each application based on technical requirements. Papain and bromelain, derived from tropical fruits, are familiar as dietary supplement ingredients and meat tenderiser components. Consumers with allergies to specific plants of protease origin (papaya, pineapple) should note the source of protease in sensitive applications, though allergenic risk from processing aids in finished products is generally very low.