Principles of an Enzyme Assay
This technical bulletin discusses the importance of using and validating the correct enzymic assay when developing and optimising a new enzyme. This paper introduces the most common types of assay available and the process by which the Biocatalysts Ltd assay team ensure the assay selected is robust, reproducible and accurate. All important features that are required to validate an assay.
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The Use of Enzymes in Marinades
This technical bulletin provides information on Biocatalysts enzymes that can be used in marinade formulations to significantly improve meat quality, increasing its value as well as other benefits e.g. improving the mouth feel and flavour of the meat. We will discuss how our plant, fruit and microbial derived enzymes can help to improve meat quality and palatability when added to marinades.
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The Use of Enzymes in the Production of Superior Pea Protein Hydrolysates
This technical bulletin provides an overview on how Biocatalysts’ enzymes can be used to add value to pea protein. We will describe how our protease products can be used to improve pea protein functionality by improving pea protein solubility, digestibility, and emulsification properties. In addition, we will discuss how you can manufacture pea protein hydrolysates with a bland flavour profile in a cost-effective way.
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Superior Benefits of Enzymes in the Production of Plant Protein Hydrolysates
This technical bulletin provides an overview on how Biocatalysts Ltd has developed enzymes that can be used to add value to plant proteins. We will describe 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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