Proteases

An alternative term for proteinases, the enzymes that hydrolyze proteins by cleaving peptide bonds. Endoproteinases cut within protein molecules while exoproteinases trim amino acids from chain ends, and they are classified as serine, thiol, metallo-, or acid proteinases according to their catalytic mechanism. Some, like trypsin, are highly specific, while others, like papain, attack broadly. These enzymes are used across food production, including meat tenderizing, brewing, cheese making, and bread making, where controlled proteolysis develops flavor and texture but excessive activity causes bitterness or structural collapse.