Amano Enzyme: Boost Protein Solubility
Amano’s new Protein Glutaminase “Amano” 500 improves solubility of proteins at low pH levels
Amano Enzyme has introduced, Protein Glutaminase “Amano” 500 (PGA 500), a protein glutaminase believed to be the first food enzyme to improve the solubility of proteins at low pH levels.
“When proteins are added to low pH formulations, they precipitate, limiting flavor masking and formulation options,” says Ken Iritani, vice president, technical services. “We expect this enzyme to be a break-through development for beverage companies wishing to develop fruity protein shakes, as well as other products for the thriving protein market.”
“PGA 500 converts glutamine residues in protein into glutamic acid which increases solubility at levels as low as 5.0 pH,” adds Iritani. “This will greatly expand the applications, and options for our customers. While the enzyme works for all proteins, it works especially well for pea protein which has been gaining in popularity for a variety of foods.”
Founded in 1899, Amano Enzyme is a worldwide enzyme manufacturer with subsidiaries in the USA, Europe, and Asia. Amano Enzyme USA Co., Ltd. supplies high-quality, microbial enzymes for the food, dietary supplement, industrial, diagnostic, and regenerative medicine industries to the Americas. With multi-ton manufacturing capabilities, SQF Level 2 certification, and technical expertise we are capable of providing unparalleled service along with our guaranteed quality products.
For further information, call (847) 649-0101, or visit, www.amano-enzyme.com.