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.”