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.
Published
18 April 2019
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Superior Benefits of Enzymes in the Production of Plant Protein Hydrolysates
Introduction
Many plant proteins have poor solubility in water which limits their use as a food ingredient. Proteases can be used to partially hydrolyse these plant proteins thus improving the solubility and application potential of plant proteins. In addition to improving plant protein solubility, enzymes can also be used to create different flavours, improving foaming, emulsification, texture and bioactive properties of plant proteins.
