Protein Processing and Modification

COROLASE®

AB Enzymes offers a specific portfolio of protease enzyme products that allows you to select the right solution for your protein hydrolysis and modifications.

In food technology, modifying proteins is becoming increasingly important and serves above all to improve their quality. Quality improvement means mainly increasing the nutritional value and improving the functional properties of the protein. Controlled enzymatic hydrolysis offers the possibility of modifying proteins to improve the solubility, emulsification characteristics, or foaming properties, among others.

Protein Hydrolysis

Many positive effects hoped for with food processing can be achieved by protein hydrolysis using specific proteases, changing nutritional, bioactive and functional properties of food proteins, which include improved digestibility, modifications of sensory quality (such as texture or taste), improvement of antioxidant capability or reduction in allergenic compounds.