Comparing E1101 - Protease vs E1104 - lipase
Overview
Synonyms
Products
Found in 345 products
Found in 442 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 7 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
What is a protease?
A protease (E1101) is an enzyme that catalyzes proteolysis—cutting peptide bonds to break proteins into smaller fragments.
What does protease do?
In foods, E1101 proteases break down proteins to modify texture and processing—for example tenderizing meat, improving dough handling, clarifying beer, and creating protein hydrolysates.
What does protease break down?
Proteases break down proteins into peptides and amino acids by hydrolyzing peptide bonds.
What is a protease inhibitor?
A protease inhibitor is a substance that blocks protease activity; some occur naturally in foods (e.g., in legumes), and others are used as drugs to inhibit specific proteases.
Where is protease produced?
Proteases are made by animals, plants, and microorganisms; for food use (E1101) they are commonly produced by microbial fermentation (e.g., Aspergillus or Bacillus) or extracted from sources like papaya or pineapple, and less often from animal tissues.
What is lipase in blood test?
Lipase is a fat‑digesting enzyme; the blood test measures your own pancreatic lipase to assess pancreatic inflammation or injury (e.g., acute pancreatitis), not the food additive E1104.
What is high lipase milk?
It refers to expressed breast milk that develops a soapy or rancid smell/taste because natural lipase breaks down milk fats during storage; it’s generally safe but some babies may refuse it.
What does lipase test for?
It’s mainly used to detect or monitor acute pancreatitis and other pancreatic disorders, where elevated pancreatic lipase in blood suggests inflammation or duct obstruction.
How to prevent high lipase in breastmilk?
You can’t change natural levels, but scalding freshly expressed milk (about 60–62°C/140–144°F for a few minutes, then cool quickly) inactivates lipase and prevents off‑flavors; prompt chilling/freezing and clean handling also help.
What causes high lipase milk?
Normal variation in a mother’s milk lipase and storage factors (time and temperature) can increase fat breakdown, leading to a soapy/rancid taste; this is due to natural milk enzymes, not added E1104.