Flavorpro 795MDP
Introduction
Endopeptidase, exopeptidase and glutaminase activities for the hydrolysis of wheat and soya to improve protein solubility and digestibility and the enhancement of savoury flavour profiles.
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Application Solution
Superior Benefits of Enzymes in the Production of Plant Protein Hydrolysates
Protease enzymes can be used to modify flavour, improve solubility and reduce the molecular weight of different types of plant proteins including wheat gluten, pea, potato to increase their versatility as an ingredient in food products.
At a glance
- Market Sectors
- Food Protein Modification
- Applications
- Meat
- Tags
- Flavour Generation Umami
- Form
- powder
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