Use
Trypsin is used in the food processing to improve the functional properties such as solubility, emulsification, foaming and gelling properties of food proteins, to improve the digestibility of vegetable and seed proteins. it is used to reduce the concentration of allergens in some foods and to produce protein hydrolysates and bioactive peptides that are used in infant formulas and for people with special health problems such as hypertension. in food science research, trypsin is used for the food protein sequencing, in-vitro determination of food protein digestibility. in combination with bromelain and rutin, trypsin is used for osteoarthritis. trypsin is used to remove necrotic tissue and debris during wound and ulcer cleaning. trypsin supplements may be used to remove dead tissue cells that remain after trauma, infection or surgical procedures, allowing new skin or tissue cells to grow.