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Shutterstock 277589369

Protein Modification

PROMOD® and FLAVORPRO® speciality enzymes provide value-added solutions for the modification of plant and animal-derived proteins in a range of food and pet nutrition applications.

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PROMOD® and FLAVORPRO® protein valorisation
Protein hydrolysis is conducted in many industries for a range of applications. Whether it is to produce products for sports nutrition, the aging populations, infants, or pet food, protein fortification is a hot topic. By using one of our off-the-shelf enzymes or a customised enzyme unique to you, you can differentiate your product.
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Removal of hydro­gen per­ox­ide used as a pro­cess­ing step to assist ster­il­i­sa­tion of food ingredients.
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Micro­bial endo­pro­tease prepa­ra­tion con­tain­ing a high lev­el of glu­t­a­m­i­nase side activ­i­ty for savoury uma­mi flavour gen­er­a­tion and improved pro­tein sol­u­bil­i­ty and digestibility.
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An exopep­ti­dase prepa­ra­tion suit­able for hydrol­y­sis of plant, ani­mal and dairy pro­teins to pro­duce non-bit­ter pro­tein hydrolysates.
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A unique blend of pro­te­olyt­ic activ­i­ties for achiev­ing a high degree of hydrol­y­sis for improv­ing the func­tion­al­i­ty and digestibil­i­ty of ani­mal and dairy proteins.
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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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A micro­bial 5’-Phosphodiesterase for effi­cient hydrol­y­sis of RNA from dif­fer­ent types of yeast to improve the flavour of yeast extracts.
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A fun­gal exopep­ti­dase prepa­ra­tion suit­able for the hydrol­y­sis of dairy, ani­mal and plant pro­tein sub­strates, used to decrease hydrolysate bit­ter­ness and pro­mote pos­i­tive flavour generation.
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