Improvement of Protein Functionality by Protein Glutaminase (PG)

12:20 - 12:55

  • Without hydrolysing protein, PG can contribute to the improvement of higher added value for food
  • Modification of protein (casein, gluten) solubility, emulsifying properties
  • Modifying the taste of protein hydrolysate
  • Physical property improvement for baking application (softening of dough)

Toshihisa Toyomasu, Team Leader, Amano Enzyme