Plant proteins with optimal functionality

Enzymatic hydrolysis can significantly improve the functionalities of plant proteins (solubility and taste). Processors can, based on such hydrolysates, develop new plant protein enriched products such as sports, slimming and clinical nutritional products and dairy analogues with optimal mouthfeel, taste and digestibility.

Plant proteins with optimal functionality

More soluble and digestible plant proteins

Enzymatic hydrolysis dramatically increases the solubility of plant proteins, thereby making it possible to produce plant protein-based beverages. Hydrolyzed proteins do not affect the viscosity as much as intact protein does. This means that you can fortify products with extra hydrolyzed protein without increasing the viscosity and affect the mouthfeel adversely. Another parameter, that is improved, is the speed of protein absorption and digestibility.

Excellent functionality without bitterness 

When hydrolyzing proteins lightly in order to increase their solubility, bitterness is often an unwelcome side-effect. Through careful selection of the right Novozymes enzymes, bitterness and other off-flavors can be avoided.

Calf milk replacers

Wheat gluten protein is a good nutrient for feeding calves. Its relatively low cost means that it can be used to substitute part of the skimmed milk in calf milk. Unfortunately, the low dispensability/solubility of native gluten makes it very difficult to handle. Its solubility, however, can be increased by enzymatic hydrolysis.

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Alcalase®
More
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range*
Working temperature range (°C)*
Quality grade
Flavourzyme®
More
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range*
Working temperature range (°C)*
Quality grade
Neutrase®
More
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range*
Working temperature range (°C)*
Quality grade
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range*
Working temperature range (°C)*
Quality grade

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Explore our best-in-class products
 
flavourzyme

What could this mean for your business?

What could this mean for your business?

Do you want to learn more about our solutions for plant protein functionalization? Book a no-obligation meeting with a Novozymes representative.

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