serrapeptase

What is Serrapeptase?

Serrapeptase is an enzyme independently developed by our company, which is made from Serratia through fermentation, extraction and purification. Serrapeptase, is an alkaline proteolytic enzyme. The enzyme was originally isolated from the enterobacterium Serratia marcescens E15 as an extracellular enzyme. Because of its strong anti-inflammatory activity, it is called the “miracle enzyme”. Serrapeptase has good anti-inflammatory, anti-swelling, sputum, pus dissolution and excretion and analgesic effects. It is clinically used for anti-inflammatory treatment after surgery and trauma, sinusitis, milk retention mastitis, cystitis, epididymitis, wisdom tooth periarthritis and alveolar abscess, and for the treatment of bronchitis, tuberculosis, bronchial asthma when sputum is not easy to cough up. It was listed in Japan as early as the 1870s, and then in many countries such as Europe and Asia. Due to its excellent efficacy and no side effects, the enzyme has been in great demand as an auxiliary drug and health food in recent years.

Uses:

Meat tenderizing: Serratiopeptidase breaks down connective tissue proteins such as collagen and elastin in meat. During post-mortem meat processing, applying serratiopeptidase at an appropriate concentration and duration can make the meat more tender and juicy, improve its taste, enhance its quality and processing properties, and make it easier for consumers to chew and digest.

Beer clarification: During the brewing process, proteins and polyphenols in the wort form complexes, causing the beer to become cloudy during storage. Serratiopeptidase selectively degrades high-molecular-weight proteins in beer, converting them into soluble low-molecular-weight peptides and amino acids, thereby preventing the binding of proteins with polyphenols. This clarifies the beer and improves its stability and appearance.

Dairy processing: In cheese production, serratiopeptidase can accelerate the cheese ripening process. It breaks down milk proteins, promoting protein hydrolysis and flavor formation, shortening the cheese ripening time and increasing production efficiency. It also improves the texture and mouthfeel of the cheese, making it smoother, softer, and more flavorful.

Soy product processing: During the extraction and processing of soy protein, serrapeptase can remove some anti-nutritional factors and odorous substances from soy protein, improving its purity and quality. Furthermore, during tofu production, the appropriate use of serrapeptase can optimize the gel structure of the tofu, making it more delicate and elastic, and improving its water retention and yield.