ABSTRACT
Consumers generally recognize the importance of protein to their diet. However, few people are aware of the important role of specific proteins as food modifiers or additives. Amylases, for example, are used to transform starch into sweeteners such as glucose. Other amylases are used by the brewing industry to help convert starch into fermentable carbohydrates. Proteases can be used to tenderize meat and to coagulate milk during cheese making.
