{"id":156479,"date":"2025-07-16T13:57:26","date_gmt":"2025-07-16T11:57:26","guid":{"rendered":"http:\/\/biocon-enzymes.com\/?post_type=enzima&#038;p=156479"},"modified":"2025-12-10T15:22:53","modified_gmt":"2025-12-10T14:22:53","slug":"proteasa","status":"publish","type":"enzima","link":"https:\/\/biocon-enzymes.com\/es\/enzima\/proteasa\/","title":{"rendered":"Enzima Proteasa"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb3&#8243; bottom_padding=\u00bb5&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb845042&#8243;][vc_column column_width_percent=\u00bb100&#8243; align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb107098&#8243;][vc_custom_heading text_color=\u00bbcolor-142452&#8243; heading_semantic=\u00bbp\u00bb text_size=\u00bbh4&#8243; uncode_shortcode_id=\u00bb630959&#8243; text_color_type=\u00bbuncode-palette\u00bb]No importa si buscas mejorar la textura de los alimentos, modificar su perfil sensorial o innovar en tus procesos, adaptamos la proteasa a tu medida. La diferencia est\u00e1 en el detalle.[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb100&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb0&#8243; top_padding=\u00bb0&#8243; bottom_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; css_animation=\u00bbscroll-trigger\u00bb animation_target=\u00bbmask\u00bb animation_mask=\u00bbboth\u00bb animation_mask_val=\u00bb90&#8243; animation_opacity=\u00bb100&#8243; animation_blur=\u00bb0&#8243; animation_offset_top=\u00bb100&#8243; animation_offset_bottom=\u00bb100&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb676489&#8243; animation_radius=\u00bb24px\u00bb][vc_column column_width_percent=\u00bb100&#8243; position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb127224&#8243;][vc_single_image media=\u00bb159946&#8243; media_width_percent=\u00bb100&#8243; media_ratio=\u00bbsixteen-nine\u00bb advanced=\u00bbyes\u00bb media_overlay_color=\u00bbcolor-jevc\u00bb media_overlay_opacity=\u00bb30&#8243; media_overlay_visible=\u00bbyes\u00bb media_padding=\u00bb2&#8243; uncode_shortcode_id=\u00bb115563&#8243; media_overlay_color_type=\u00bbuncode-palette\u00bb][uncode_lottie json=\u00bbhttp:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-1.json\u00bb speed=\u00bb10&#8243; frame_from=\u00bb0&#8243; frame_to=\u00bb100&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb184893&#8243; el_class=\u00bblottie-inside-img\u00bb][vc_row_inner row_inner_height_percent=\u00bb100&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb104367&#8243; el_class=\u00bbabsolute-row\u00bb][vc_column_inner column_width_percent=\u00bb100&#8243; position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; override_padding=\u00bbyes\u00bb column_padding=\u00bb2&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb187558&#8243;][vc_custom_heading text_color=\u00bbcolor-xsdn\u00bb uncode_shortcode_id=\u00bb212253&#8243; text_color_type=\u00bbuncode-palette\u00bb]Proteasa en la industria alimentaria[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb3&#8243; top_padding=\u00bb3&#8243; bottom_padding=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb111038&#8243;][vc_column width=\u00bb2\/12&#8243;][\/vc_column][vc_column column_width_percent=\u00bb100&#8243; align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb8\/12&#8243; uncode_shortcode_id=\u00bb166061&#8243;][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb211495&#8243;]Las proteasas son una de las enzimas m\u00e1s utilizadas en la industria alimentaria, ya que su capacidad para descomponer prote\u00ednas permite optimizar la calidad de los productos y mejorar la eficiencia de los procesos productivos. Su aplicaci\u00f3n se extiende a diversos sectores, desde la producci\u00f3n de queso hasta la elaboraci\u00f3n de cervezas y alimentos sin gluten.[\/vc_column_text][\/vc_column][vc_column width=\u00bb2\/12&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb0&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb2&#8243; overlay_alpha=\u00bb50&#8243; equal_height=\u00bbjustify\u00bb gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb207796&#8243; front_end_with_slider=\u00bbtrue\u00bb][vc_column width=\u00bb1\/1&#8243;][uncode_slider slider_interval=\u00bb5000&#8243; slider_navspeed=\u00bb400&#8243; advanced_nav=\u00bbyes\u00bb el_id1=\u00bbamilasa-slider\u00bb el_id=\u00bbamilasa-slider\u00bb][vc_row_inner row_inner_height_percent=\u00bb100&#8243; overlay_alpha=\u00bb50&#8243; equal_height=\u00bbyes\u00bb gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb168425&#8243; el_class=\u00bbrounded-lg\u00bb][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bbstd\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0&#8243; width=\u00bb3\/12&#8243; uncode_shortcode_id=\u00bb112959&#8243; back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; back_color=\u00bbcolor-147703&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb6\/12&#8243; uncode_shortcode_id=\u00bb418191&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb159944&#8243; media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb291039&#8243; media_width_pixel=\u00bb200&#8243;][vc_custom_heading heading_semantic=\u00bbh3&#8243; text_size=\u00bbh4&#8243; text_weight=\u00bb500&#8243; uncode_shortcode_id=\u00bb140855&#8243;]Producci\u00f3n de queso[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb412603&#8243;]Intervienen en el proceso de maduraci\u00f3n al romper prote\u00ednas espec\u00edficas, lo que contribuye al desarrollo de texturas m\u00e1s suaves y sabores m\u00e1s complejos en quesos curados. Tambi\u00e9n ayudan a controlar la firmeza y mejorar la consistencia del producto final.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0&#8243; width=\u00bb3\/12&#8243; uncode_shortcode_id=\u00bb142075&#8243; back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb100&#8243; overlay_alpha=\u00bb50&#8243; equal_height=\u00bbyes\u00bb gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb120936&#8243;][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0&#8243; width=\u00bb3\/12&#8243; uncode_shortcode_id=\u00bb120994&#8243; back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; back_color=\u00bbcolor-147703&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb6\/12&#8243; uncode_shortcode_id=\u00bb937316&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb159945&#8243; media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb987202&#8243; media_width_pixel=\u00bb200&#8243;][vc_custom_heading heading_semantic=\u00bbh3&#8243; text_size=\u00bbh4&#8243; text_weight=\u00bb500&#8243; uncode_shortcode_id=\u00bb142708&#8243;]Carnes procesadas[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb159490&#8243;]Ablandan las fibras musculares al descomponer prote\u00ednas estructurales, lo que mejora la terneza y jugosidad en embutidos, fiambres y otros productos c\u00e1rnicos. Adem\u00e1s, pueden optimizar la retenci\u00f3n de humedad y facilitar la integraci\u00f3n de ingredientes adicionales.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0&#8243; width=\u00bb3\/12&#8243; uncode_shortcode_id=\u00bb110627&#8243; back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.61)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb100&#8243; overlay_alpha=\u00bb50&#8243; equal_height=\u00bbyes\u00bb gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb192417&#8243;][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0&#8243; width=\u00bb3\/12&#8243; uncode_shortcode_id=\u00bb193823&#8243; back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; back_color=\u00bbcolor-147703&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb6\/12&#8243; uncode_shortcode_id=\u00bb148987&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb159952&#8243; media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb213533&#8243; media_width_pixel=\u00bb200&#8243;][vc_custom_heading heading_semantic=\u00bbh3&#8243; text_size=\u00bbh4&#8243; text_weight=\u00bb500&#8243; uncode_shortcode_id=\u00bb202050&#8243;]Elaboraci\u00f3n de cerveza[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb404190&#8243;]Desempe\u00f1an un papel clave en la clarificaci\u00f3n del producto al degradar prote\u00ednas responsables de la turbidez, lo que mejora su transparencia y estabilidad.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0&#8243; width=\u00bb3\/12&#8243; uncode_shortcode_id=\u00bb968153&#8243; back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; equal_height=\u00bbyes\u00bb gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb148964&#8243;][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb3\/12&#8243; uncode_shortcode_id=\u00bb190125&#8243; back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.59)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; back_color=\u00bbcolor-147703&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb6\/12&#8243; uncode_shortcode_id=\u00bb197560&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb159951&#8243; media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb186424&#8243; media_width_pixel=\u00bb200&#8243;][vc_custom_heading heading_semantic=\u00bbh3&#8243; text_size=\u00bbh4&#8243; text_weight=\u00bb500&#8243; uncode_shortcode_id=\u00bb453992&#8243;]Alimentos sin gluten[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb166677&#8243;]Act\u00faan sobre las prote\u00ednas del trigo, fragment\u00e1ndolas en p\u00e9ptidos m\u00e1s peque\u00f1os para eliminar su capacidad de provocar reacciones adversas en personas con intolerancia al gluten.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb3\/12&#8243; uncode_shortcode_id=\u00bb197862&#8243; back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][uncode_carousel_nav position=\u00bbabsolute\u00bb padding=\u00bb0&#8243; space=\u00bbyes\u00bb h_align=\u00bbcenter\u00bb hide_arrows=\u00bbyes\u00bb dots_position=\u00bbel_absolute\u00bb dots_padding=\u00bb0&#8243; dots_style=\u00bblines\u00bb dots_look=\u00bbraw\u00bb hide_counter=\u00bbyes\u00bb uncode_shortcode_id=\u00bb155316&#8243; target=\u00bbamilasa-slider\u00bb dot_single_width=\u00bb8px\u00bb dot_single_active=\u00bb32px\u00bb dot_single_height=\u00bb8px\u00bb dot_single_space=\u00bb4px\u00bb dot_single_radius=\u00bb8px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/1&#8243;][vc_empty_space empty_h=\u00bb1&#8243; desktop_visibility=\u00bbyes\u00bb medium_visibility=\u00bbyes\u00bb][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb5&#8243; bottom_padding=\u00bb2&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb200138&#8243;][vc_column width=\u00bb1\/2&#8243;][vc_custom_heading heading_semantic=\u00bbh3&#8243; text_size=\u00bbh3&#8243; uncode_shortcode_id=\u00bb147114&#8243;]Creaci\u00f3n de sabores[\/vc_custom_heading][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_column_text uncode_shortcode_id=\u00bb196191&#8243;]Uno de los principales beneficios de las enzimas proteasas en la industria alimentaria es su capacidad para modificar el perfil sensorial de los alimentos. A trav\u00e9s de la <strong>hidr\u00f3lisis controlada<\/strong>, estas enzimas generan p\u00e9ptidos que potencian distintos sabores naturales.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb5&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb970092&#8243;][vc_column column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; font_family=\u00bbfont-136269&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb978803&#8243;][vc_tabs history=\u00bbyes\u00bb target=\u00bbrow\u00bb tab_scrolling=\u00bbyes\u00bb animation_active=\u00bbyes\u00bb typography=\u00bbadvanced\u00bb border_100=\u00bbyes\u00bb titles_size=\u00bbh5&#8243; titles_weight=\u00bb500&#8243; gutter_simple=\u00bb0&#8243; uncode_shortcode_id=\u00bb132059&#8243;][vc_tab gutter_size=\u00bb2&#8243; column_padding=\u00bb3&#8243; title=\u00bbUmami\u00bb tab_id=\u00bb1671548483061-0-5167283140478516728331040301756469048930&#8243; slug=\u00bbumami\u00bb][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb4&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb121123&#8243; limit_content=\u00bb\u00bb][vc_column_inner width=\u00bb5\/12&#8243;][vc_single_image media=\u00bb159950&#8243; media_width_percent=\u00bb100&#8243; media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb210049&#8243;][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb7\/12&#8243; uncode_shortcode_id=\u00bb165671&#8243;][vc_custom_heading heading_semantic=\u00bbh4&#8243; text_size=\u00bbh4&#8243; text_weight=\u00bb500&#8243; uncode_shortcode_id=\u00bb207684&#8243;]Umami[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb174112&#8243;]El umami es el <strong>quinto sabor b\u00e1sico<\/strong> y se asocia con una sensaci\u00f3n de plenitud y riqueza en el paladar. Se genera cuando las proteasas liberan amino\u00e1cidos como el glutamato y p\u00e9ptidos espec\u00edficos que activan los receptores umami de la lengua.<\/p>\n<p>Las proteasas contribuyen a intensificar este sabor en productos como:<\/p>\n<ul>\n<li>Caldos y sopas concentradas<\/li>\n<li>Salsas fermentadas como la soja o el miso<\/li>\n<li>Productos c\u00e1rnicos curados, como el jam\u00f3n ib\u00e9rico y el salami<\/li>\n<\/ul>\n<p>Optimizar el umami permite reducir la cantidad de sal a\u00f1adida en los alimentos, facilitando la reformulaci\u00f3n de productos m\u00e1s saludables sin comprometer el sabor\u200b.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tab][vc_tab gutter_size=\u00bb2&#8243; column_padding=\u00bb3&#8243; title=\u00bbSalado\u00bb tab_id=\u00bb1671548483489-0-9167283140478516728331040301756469048930&#8243; slug=\u00bbsalado\u00bb][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb4&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb121123&#8243; limit_content=\u00bb\u00bb][vc_column_inner width=\u00bb5\/12&#8243;][vc_single_image media=\u00bb159961&#8243; media_width_percent=\u00bb100&#8243; media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb169982&#8243;][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb7\/12&#8243; uncode_shortcode_id=\u00bb165671&#8243;][vc_custom_heading heading_semantic=\u00bbh4&#8243; text_size=\u00bbh4&#8243; text_weight=\u00bb500&#8243; uncode_shortcode_id=\u00bb727453&#8243;]Salado[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb212218&#8243;]Las proteasas pueden potenciar la percepci\u00f3n de la <strong>salinidad<\/strong> en alimentos sin necesidad de incrementar el contenido de sodio. Esto se debe a la generaci\u00f3n de p\u00e9ptidos espec\u00edficos que interact\u00faan con los receptores del gusto salado.<\/p>\n<p>Aplicaciones clave incluyen:<\/p>\n<ul>\n<li>Productos c\u00e1rnicos reducidos en sodio<\/li>\n<li>Snacks con menor contenido de sal<\/li>\n<li>Alternativas vegetales a la carne con perfiles gustativos m\u00e1s intensos<\/li>\n<\/ul>\n<p>El uso de enzimas proteasas en estos alimentos permite satisfacer la creciente demanda de opciones con menos sodio sin sacrificar la experiencia sensorial\u200b.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tab][vc_tab gutter_size=\u00bb3&#8243; column_padding=\u00bb3&#8243; title=\u00bbAmargor\u00bb tab_id=\u00bb1671548483266-0-3167283140478516728331040301756469048930&#8243; slug=\u00bbamargor\u00bb][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb4&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb121123&#8243; limit_content=\u00bb\u00bb][vc_column_inner width=\u00bb5\/12&#8243;][vc_single_image media=\u00bb159958&#8243; media_width_percent=\u00bb100&#8243; media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb106832&#8243;][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb7\/12&#8243; uncode_shortcode_id=\u00bb165671&#8243;][vc_custom_heading heading_semantic=\u00bbh4&#8243; text_size=\u00bbh4&#8243; text_weight=\u00bb500&#8243; uncode_shortcode_id=\u00bb107575&#8243;]Amargor[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb945642&#8243;]El amargor en los alimentos puede ser resultado de la hidr\u00f3lisis de prote\u00ednas, ya que algunos p\u00e9ptidos generados pueden tener esta caracter\u00edstica. El chocolate y cacao procesado, las bebidas fermentadas, como la cerveza, y los quesos curados con perfil de sabor fuerte son alimentos donde el amargor puede ser un factor importante. Sin embargo, el efecto de la hidr\u00f3lisis puede controlarse mediante:<\/p>\n<ul>\n<li>Selecci\u00f3n de la proteasa adecuada: Algunas enzimas producen menos compuestos amargos.<\/li>\n<li>Control del tiempo de hidr\u00f3lisis: Una hidr\u00f3lisis m\u00e1s extensa puede fragmentar los p\u00e9ptidos amargos en amino\u00e1cidos individuales, reduciendo su percepci\u00f3n.<\/li>\n<li>Uso de enzimas complementarias: Exopeptidasas pueden eliminar los p\u00e9ptidos responsables del amargor.<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tab][\/vc_tabs][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb0&#8243; top_padding=\u00bb4&#8243; bottom_padding=\u00bb4&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb785602&#8243; 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frame_from=\u00bb0&#8243; frame_to=\u00bb100&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb181413&#8243; el_class=\u00bblottie-inside-img\u00bb][vc_row_inner row_inner_height_percent=\u00bb100&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb104367&#8243; el_class=\u00bbabsolute-row\u00bb][vc_column_inner column_width_percent=\u00bb100&#8243; position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; override_padding=\u00bbyes\u00bb column_padding=\u00bb2&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb187558&#8243;][vc_custom_heading text_color=\u00bbcolor-xsdn\u00bb uncode_shortcode_id=\u00bb193064&#8243; text_color_type=\u00bbuncode-palette\u00bb]\u00bf\u01eau\u00e9 beneficios tienen las proteasas?[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb3&#8243; top_padding=\u00bb3&#8243; bottom_padding=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb111038&#8243;][vc_column width=\u00bb2\/12&#8243;][\/vc_column][vc_column column_width_percent=\u00bb100&#8243; align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb8\/12&#8243; uncode_shortcode_id=\u00bb166061&#8243;][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb132004&#8243;]Las proteasas, tambi\u00e9n conocidas como peptidasas, son enzimas que catalizan la <strong>hidr\u00f3lisis<\/strong> de los enlaces pept\u00eddicos en las prote\u00ednas, descomponi\u00e9ndolas en fragmentos m\u00e1s peque\u00f1os. Este proceso es fundamental en la digesti\u00f3n, pero tambi\u00e9n se emplea en m\u00faltiples aplicaciones industriales para modificar la estructura de los alimentos y mejorar sus caracter\u00edsticas sensoriales y funcionales.<\/p>\n<p>Estas enzimas facilitan la descomposici\u00f3n de prote\u00ednas en fragmentos m\u00e1s simples, lo que se traduce en m\u00faltiples beneficios:[\/vc_column_text][\/vc_column][vc_column width=\u00bb2\/12&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb3&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb2&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb823435&#8243;][vc_column column_width_percent=\u00bb100&#8243; align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb190716&#8243;][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; equal_height=\u00bbyes\u00bb gutter_size=\u00bb2&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb102435&#8243;][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb2&#8243; style=\u00bbdark\u00bb back_color=\u00bbcolor-142452&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/3&#8243; uncode_shortcode_id=\u00bb472652&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781&#8243; heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196&#8243; css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb145268&#8243; text_color_type=\u00bbuncode-palette\u00bb]1[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb644237&#8243;]Mejoran la digestibilidad de las prote\u00ednas en el sistema digestivo, permitiendo su absorci\u00f3n en forma de amino\u00e1cidos.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb2&#8243; override_padding=\u00bbyes\u00bb column_padding=\u00bb2&#8243; style=\u00bbdark\u00bb back_color=\u00bbcolor-142452&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/3&#8243; uncode_shortcode_id=\u00bb132227&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781&#8243; heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196&#8243; css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb154083&#8243; text_color_type=\u00bbuncode-palette\u00bb]2[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb177145&#8243;]Optimizan la biodisponibilidad de nutrientes, asegurando un mayor aporte nutricional en productos procesados.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb2&#8243; override_padding=\u00bbyes\u00bb column_padding=\u00bb2&#8243; style=\u00bbdark\u00bb back_color=\u00bbcolor-142452&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/3&#8243; uncode_shortcode_id=\u00bb486292&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781&#8243; heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196&#8243; css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb124779&#8243; text_color_type=\u00bbuncode-palette\u00bb]3[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb207338&#8243;]Modifican la textura y propiedades funcionales de los alimentos, haci\u00e9ndolos m\u00e1s atractivos y adaptados a distintas aplicaciones.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; equal_height=\u00bbyes\u00bb gutter_size=\u00bb2&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb102435&#8243;][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb2&#8243; style=\u00bbdark\u00bb back_color=\u00bbcolor-142452&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/3&#8243; uncode_shortcode_id=\u00bb117848&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781&#8243; heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196&#8243; css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb213790&#8243; text_color_type=\u00bbuncode-palette\u00bb]4[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb605437&#8243;]Facilitan la clarificaci\u00f3n y estabilizaci\u00f3n de bebidas como la cerveza, el vino y las bebidas vegetales.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb2&#8243; style=\u00bbdark\u00bb back_color=\u00bbcolor-142452&#8243; overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/3&#8243; uncode_shortcode_id=\u00bb832752&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781&#8243; heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196&#8243; css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb154065&#8243; text_color_type=\u00bbuncode-palette\u00bb]5[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb109056&#8243;]Permiten la eliminaci\u00f3n de al\u00e9rgenos, como el gluten, descomponi\u00e9ndolo en p\u00e9ptidos no inmunog\u00e9nicos para producir alimentos aptos para personas con intolerancia.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb2&#8243; override_padding=\u00bbyes\u00bb column_padding=\u00bb2&#8243; style=\u00bbdark\u00bb overlay_alpha=\u00bb50&#8243; radius=\u00bblg\u00bb shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/3&#8243; uncode_shortcode_id=\u00bb176833&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb4&#8243; bottom_padding=\u00bb3&#8243; back_color=\u00bbcolor-475114&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb205834&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_column column_width_percent=\u00bb100&#8243; align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; style=\u00bbdark\u00bb overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb115480&#8243;][vc_custom_heading heading_semantic=\u00bbp\u00bb text_size=\u00bbh4&#8243; uncode_shortcode_id=\u00bb209968&#8243;]Seg\u00fan su mecanismo de acci\u00f3n, las enzimas proteasas pueden clasificarse en dos tipos principales:[\/vc_custom_heading][vc_empty_space empty_h=\u00bb3&#8243; mobile_visibility=\u00bbyes\u00bb][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb173919&#8243; css=\u00bb.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2&#8243;][vc_custom_heading text_color=\u00bbcolor-131781&#8243; heading_semantic=\u00bbh3&#8243; text_size=\u00bbh5&#8243; uncode_shortcode_id=\u00bb318796&#8243; text_color_type=\u00bbuncode-palette\u00bb]Endoproteasas[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; style=\u00bbdark\u00bb overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/2&#8243; uncode_shortcode_id=\u00bb114603&#8243;][vc_separator sep_color=\u00bbcolor-131781&#8243; css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018&#8243; sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb355312&#8243;]Act\u00faan dentro de la cadena proteica, rompiendo enlaces internos y generando fragmentos m\u00e1s peque\u00f1os. Son esenciales en la producci\u00f3n de hidrolizados de prote\u00ednas con propiedades espec\u00edficas.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb171808&#8243; css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2&#8243;][vc_custom_heading text_color=\u00bbcolor-131781&#8243; heading_semantic=\u00bbh3&#8243; text_size=\u00bbh5&#8243; uncode_shortcode_id=\u00bb121311&#8243; text_color_type=\u00bbuncode-palette\u00bb]Exoproteasas[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; style=\u00bbdark\u00bb overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/2&#8243; uncode_shortcode_id=\u00bb123226&#8243;][vc_separator sep_color=\u00bbcolor-131781&#8243; css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018&#8243; sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb176754&#8243;]Degradan las prote\u00ednas desde los extremos, liberando amino\u00e1cidos individuales o peque\u00f1os p\u00e9ptidos, mejorando el perfil nutricional de los alimentos y generando sabores caracter\u00edsticos.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb4&#8243; back_color=\u00bbcolor-475114&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb649195&#8243; back_color_type=\u00bbuncode-palette\u00bb][vc_column column_width_percent=\u00bb100&#8243; align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; style=\u00bbdark\u00bb overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb115480&#8243;][vc_custom_heading heading_semantic=\u00bbp\u00bb text_size=\u00bbh4&#8243; uncode_shortcode_id=\u00bb715826&#8243;]Otra clasificaci\u00f3n se basa en su pH \u00f3ptimo de actividad, lo que determina su aplicaci\u00f3n en distintos procesos industriales:[\/vc_custom_heading][vc_empty_space empty_h=\u00bb3&#8243; mobile_visibility=\u00bbyes\u00bb][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb173919&#8243; css=\u00bb.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2&#8243;][vc_custom_heading text_color=\u00bbcolor-131781&#8243; heading_semantic=\u00bbh3&#8243; text_size=\u00bbh5&#8243; uncode_shortcode_id=\u00bb163775&#8243; text_color_type=\u00bbuncode-palette\u00bb]Proteasas \u00e1cidas (pH 2-5)[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; style=\u00bbdark\u00bb overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/2&#8243; uncode_shortcode_id=\u00bb114603&#8243;][vc_separator sep_color=\u00bbcolor-131781&#8243; css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018&#8243; sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb206933&#8243;]Utilizadas en fermentaciones y maduraci\u00f3n de quesos, ya que favorecen el desarrollo de aromas y texturas espec\u00edficas.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb171808&#8243; css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2&#8243;][vc_custom_heading text_color=\u00bbcolor-131781&#8243; heading_semantic=\u00bbh3&#8243; text_size=\u00bbh5&#8243; uncode_shortcode_id=\u00bb569723&#8243; text_color_type=\u00bbuncode-palette\u00bb]Proteasas neutras (pH 5-7)[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; style=\u00bbdark\u00bb overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/2&#8243; uncode_shortcode_id=\u00bb123226&#8243;][vc_separator sep_color=\u00bbcolor-131781&#8243; css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018&#8243; sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb191504&#8243;]Ampliamente empleadas en la industria alimentaria para modificar estructuras proteicas sin alterar otras propiedades del producto final.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb171808&#8243; css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2&#8243;][vc_custom_heading text_color=\u00bbcolor-131781&#8243; heading_semantic=\u00bbh3&#8243; text_size=\u00bbh5&#8243; uncode_shortcode_id=\u00bb168632&#8243; text_color_type=\u00bbuncode-palette\u00bb]Proteasas alcalinas (pH 7-11)[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; style=\u00bbdark\u00bb overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/2&#8243; uncode_shortcode_id=\u00bb123226&#8243;][vc_separator sep_color=\u00bbcolor-131781&#8243; css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018&#8243; sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb191984&#8243;]Aplicadas en la industria de detergentes.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb0&#8243; top_padding=\u00bb3&#8243; bottom_padding=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; inverted_device_order=\u00bbyes\u00bb content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb190807&#8243;][vc_column column_width_percent=\u00bb100&#8243; position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3&#8243; override_padding=\u00bbyes\u00bb column_padding=\u00bb2&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb7\/12&#8243; uncode_shortcode_id=\u00bb175087&#8243;][vc_custom_heading text_color=\u00bbcolor-142452&#8243; heading_semantic=\u00bbp\u00bb text_size=\u00bbh4&#8243; uncode_shortcode_id=\u00bb570024&#8243; text_color_type=\u00bbuncode-palette\u00bb]Dada su versatilidad y eficacia, las proteasas contin\u00faan siendo una herramienta indispensable en la optimizaci\u00f3n de la calidad, textura y funcionalidad de los alimentos. Su uso permite a la industria innovar constantemente y adaptarse a las nuevas tendencias del mercado, desarrollando productos m\u00e1s saludables y alineados con las necesidades de los consumidores.[\/vc_custom_heading][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column column_width_percent=\u00bb100&#8243; position_horizontal=\u00bbright\u00bb gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb4\/12&#8243; uncode_shortcode_id=\u00bb652155&#8243;][vc_single_image media=\u00bb159948&#8243; media_width_percent=\u00bb100&#8243; media_ratio=\u00bbfour-three\u00bb css_animation=\u00bbparallax\u00bb parallax_intensity=\u00bb3&#8243; uncode_shortcode_id=\u00bb897379&#8243; el_class=\u00bbfull-rounded-left margin-image\u00bb][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb100&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb0&#8243; top_padding=\u00bb0&#8243; bottom_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; css_animation=\u00bbscroll-trigger\u00bb animation_target=\u00bbmask\u00bb animation_mask=\u00bbboth\u00bb animation_mask_val=\u00bb90&#8243; animation_opacity=\u00bb100&#8243; animation_blur=\u00bb0&#8243; animation_offset_top=\u00bb100&#8243; animation_offset_bottom=\u00bb100&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb676489&#8243; animation_radius=\u00bb24px\u00bb][vc_column column_width_percent=\u00bb100&#8243; position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb127224&#8243;][vc_single_image media=\u00bb159953&#8243; media_width_percent=\u00bb100&#8243; media_ratio=\u00bbsixteen-nine\u00bb advanced=\u00bbyes\u00bb media_overlay_color=\u00bbcolor-jevc\u00bb media_overlay_opacity=\u00bb30&#8243; media_overlay_visible=\u00bbyes\u00bb media_padding=\u00bb2&#8243; uncode_shortcode_id=\u00bb162264&#8243; media_overlay_color_type=\u00bbuncode-palette\u00bb][uncode_lottie json=\u00bbhttp:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-4.json\u00bb speed=\u00bb10&#8243; frame_from=\u00bb0&#8243; frame_to=\u00bb100&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb773467&#8243; el_class=\u00bblottie-inside-img\u00bb][vc_row_inner row_inner_height_percent=\u00bb100&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; uncode_shortcode_id=\u00bb104367&#8243; el_class=\u00bbabsolute-row\u00bb][vc_column_inner column_width_percent=\u00bb100&#8243; position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; override_padding=\u00bbyes\u00bb column_padding=\u00bb2&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb187558&#8243;][vc_custom_heading text_color=\u00bbcolor-xsdn\u00bb uncode_shortcode_id=\u00bb332388&#8243; text_color_type=\u00bbuncode-palette\u00bb]\u00bfQu\u00e9 es la hidr\u00f3lisis proteica?[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb3&#8243; bottom_padding=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb145049&#8243;][vc_column width=\u00bb1\/1&#8243;][vc_column_text border_color=\u00bbcolor-131781&#8243; border_style=\u00bbsolid\u00bb uncode_shortcode_id=\u00bb682865&#8243; css=\u00bb.vc_custom_1756473864875{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 6px !important;padding-left: 18px !important;}\u00bb border_color_type=\u00bbuncode-palette\u00bb]La hidr\u00f3lisis enzim\u00e1tica es el proceso mediante el cual las proteasas descomponen las prote\u00ednas en p\u00e9ptidos m\u00e1s peque\u00f1os y amino\u00e1cidos. Este mecanismo hace que <strong>modificar la textura, mejorar el perfil nutricional y optimizar las propiedades sensoriales<\/strong> de los alimentos sea posible, permitiendo desarrollar productos con caracter\u00edsticas espec\u00edficas para distintos sectores de la industria alimentaria.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb802143&#8243; el_class=\u00bbtest-zero\u00bb][vc_column column_width_percent=\u00bb100&#8243; align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; style=\u00bblight\u00bb overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243; uncode_shortcode_id=\u00bb183576&#8243;][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb950535&#8243;]Entre los principales beneficios de la hidr\u00f3lisis enzim\u00e1tica se encuentran:[\/vc_column_text][vc_tabs vertical=\u00bbyes\u00bb history=\u00bbyes\u00bb target=\u00bbrow\u00bb tab_no_fade=\u00bbyes\u00bb typography=\u00bbadvanced\u00bb tab_no_border=\u00bbyes\u00bb tab_h_border=\u00bbyes\u00bb valign_middle=\u00bbyes\u00bb tab_custom_size=\u00bbyes\u00bb tab_size=\u00bb6&#8243; tab_gap=\u00bb3&#8243; custom_padding=\u00bbyes\u00bb gutter_tab=\u00bb2&#8243; active_bg_color=\u00bbcolor-142452&#8243; active_txt_color=\u00bbcolor-xsdn\u00bb radius=\u00bblg\u00bb tab_tablet_bp=\u00bbyes\u00bb accordion_bp=\u00bbyes\u00bb titles_font=\u00bbfont-214246&#8243; titles_size=\u00bbh4&#8243; titles_weight=\u00bb500&#8243; titles_space=\u00bbfontspace-812334&#8243; gutter_simple=\u00bb1&#8243; uncode_shortcode_id=\u00bb523728&#8243; active_bg_color_type=\u00bbuncode-palette\u00bb active_txt_color_type=\u00bbuncode-palette\u00bb][vc_tab gutter_size=\u00bb2&#8243; column_padding=\u00bb0&#8243; title=\u00bbMejora de la digestibilidad\u00bb tab_id=\u00bb1671531983-1-92167282140965917564689118801756473127039&#8243; excerpt=\u00bbFacilita la absorci\u00f3n de prote\u00ednas en el organismo al reducir su tama\u00f1o molecular, favoreciendo su asimilaci\u00f3n en forma de amino\u00e1cidos esenciales.\u00bb slug=\u00bbmejora-digestibilidad\u00bb][vc_single_image media=\u00bb159947&#8243; media_width_percent=\u00bb100&#8243; media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bblg\u00bb css_animation=\u00bbbottom-t-top\u00bb uncode_shortcode_id=\u00bb181388&#8243;][\/vc_tab][vc_tab gutter_size=\u00bb2&#8243; column_padding=\u00bb0&#8243; title=\u00bbOptimizaci\u00f3n de la textura\u00bb tab_id=\u00bb1671535938245-2-1167282140965917564689118801756473127039&#8243; excerpt=\u00bbIncrementa la solubilidad y estabilidad de los productos, lo que resulta especialmente \u00fatil en bebidas proteicas, suplementos nutricionales y alimentos funcionales.\u00bb slug=\u00bboptimizaci\u00f3n-textura\u00bb][vc_single_image media=\u00bb159960&#8243; media_width_percent=\u00bb100&#8243; media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bblg\u00bb css_animation=\u00bbbottom-t-top\u00bb uncode_shortcode_id=\u00bb189646&#8243;][\/vc_tab][vc_tab gutter_size=\u00bb2&#8243; column_padding=\u00bb0&#8243; title=\u00bbDesarrollo de sabores espec\u00edficos\u00bb tab_id=\u00bb1671531983-2-89167282140965917564689118801756473127039&#8243; excerpt=\u00bbPermite generar compuestos que potencian el sabor umami y otros perfiles gustativos naturales sin necesidad de aditivos artificiales.\u00bb slug=\u00bbdesarrollo-sabores-especificos\u00bb][vc_single_image media=\u00bb159959&#8243; media_width_percent=\u00bb100&#8243; media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bblg\u00bb css_animation=\u00bbbottom-t-top\u00bb uncode_shortcode_id=\u00bb822275&#8243;][\/vc_tab][\/vc_tabs][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb3&#8243; bottom_padding=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb145049&#8243;][vc_column width=\u00bb1\/1&#8243;][vc_column_text border_color=\u00bbcolor-131781&#8243; border_style=\u00bbsolid\u00bb uncode_shortcode_id=\u00bb823579&#8243; css=\u00bb.vc_custom_1756473340837{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 6px !important;padding-left: 18px !important;}\u00bb border_color_type=\u00bbuncode-palette\u00bb]Este proceso se utiliza ampliamente en la industria alimentaria para mejorar la calidad de diversos productos, desde alimentos fermentados y c\u00e1rnicos hasta alternativas vegetales y productos sin al\u00e9rgenos. Su aplicaci\u00f3n controlada permite obtener alimentos con mejor perfil sensorial y nutricional sin alterar sus propiedades fundamentales.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Las proteasas son enzimas usadas en numerosos procesos biol\u00f3gicos e industriales para la transformaci\u00f3n y mejora de los alimentos. Su capacidad para descomponer las prote\u00ednas en p\u00e9ptidos y amino\u00e1cidos permite optimizar los procesos productivos, mejorar la textura y el perfil sensorial de los alimentos y contribuir a una mayor sostenibilidad al reducir el uso de aditivos artificiales.<\/p>\n","protected":false},"featured_media":156480,"menu_order":0,"template":"","meta":{"_acf_changed":false},"class_list":["post-156479","enzima","type-enzima","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00bfQu\u00e9 es la Enzima Proteasa y Cu\u00e1l es su Funci\u00f3n? - Biocon<\/title>\n<meta name=\"description\" content=\"Revoluciona la textura y el sabor de tus productos con la enzima proteasa que reduce los aditivos y mejora la sostenibilidad en quesos y cervezas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/biocon-enzymes.com\/es\/enzima\/proteasa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfQu\u00e9 es la Enzima Proteasa y Cu\u00e1l es su Funci\u00f3n? 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