Plant proteins with optimal functionality

Plant proteins with optimal functionality

More information about plant protein functionalization

Excellent functionality without bitterness

When hydrolyzing proteins lightly in order to increase their solubility, bitterness is often an unwelcome side-effect. Through careful selection of the right Novozymes enzymes, bitterness and other off-flavors can be avoided.

Calf milk replacers

Wheat gluten protein is a good nutrient for feeding calves. Its relatively low cost means that it can be used to substitute part of the skimmed milk in calf milk. Unfortunately, the low dispensability/solubility of native gluten makes it very difficult to handle. Its solubility, however, can be increased by enzymatic hydrolysis.

Your solutions for plant protein functionalization

Enzymes are highly suitable for functionalizing plant proteins for use in protein fortified food and beverages.

Novozymes Alcalase® is used for a broad variety of applications, including hydrolysis of dairy, fish and meat, and plant proteins for solubilization or better digestibility. Alcalase® is a broad-spectrum endo-protease with high activity from mildly acidic to alkaline pH ranges.

Flavourzyme® is a wild-type enzyme combination of endo-and exo-peptidases. At lower dosages, Flavourzyme® can be applied to reduce bitterness in hydrolysates produced from Alcalase® and Neutrase®.

Novozymes Neutrase® is used for a broad variety of applications, including hydrolysis of dairy, fish and meat, and plant proteins for solubilization or better digestibility. Novozymes Neutrase® is a broad-spectrum endo-protease with high activity at neutral pH ranges.

Novozymes Promatex® is used for a broad variety of applications, including hydrolysis of dairy, fish and meat, and plant proteins for solubilization or better digestibility. Novozymes Promatex® is a very broad-spectrum endo- protease with high activity from mildly acidic to alkaline pH ranges.

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