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23rd April 2019

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The Use of Enzymes in the Production of Plant Protein Hydrolysates

Benefits of using proteases to create plant protein hydrolysatesIn recent years, plant proteins have emerged as a popular alternative to animal-derived proteins for meeting the protein requirements of the growing population. Consumer trends towards healthy living, veganism, weight management, protection of the environment and saving money have resulted in the overall plant protein market being predicted to reach $16.3 billion by the end of 2025.

Biocatalysts has over 35 years’ experience of working with customers to create different types of protein hydrolysates. Over this time, we have gained a wealth of knowledge on how enzymes can be used to add value to different types of animal and vegetable proteins. To aid our customers, we have created a new technical bulletin which provides an overview of this. It details how our protease products can be used to modify flavour, improve solubility and reduce the molecular weight of different types of plant proteins including; wheat gluten, soy, pea and potato to increase their versatility as an ingredient in food products.

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Comments

  • Kaye Harris

    Looking forward to learning more about enzymes for pea proteins processing

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