Amano Enzyme USA Co. Ltd., a manufacturer with more than 75 years of experience producing unique enzymes, will be highlighting its enzyme research and knowledge in two technical sessions at the 2025 American Oil Chemists’ Society (AOCS) Annual Meeting & Expo in Portland, Ore., April 27-30. AOCS advances the science and technology of oils, fats, proteins, surfactants and related materials.

The Amano Enzyme team will be co-chairing and presenting in two separate sessions in the AOCS Technical Program, covering the latest enzyme advancements and cutting-edge research.

• Dai Hashimura, MS, Scientist at Amano Enzyme, will co-chair the General Biotechnology session on Monday, April 28, 10:30 a.m.–12 p.m., in Room B115. In this session, Kazunori Yoshida, Ph.D., Sub-leader at Amano Enzyme, will present, “Functional Modification of Protein Glutaminase and its Industrial Application,” at 11:35 a.m. Yoshida will highlight the use of protein engineering to improve enzyme function, reflecting Amano Enzyme’s R&D capabilities and latest innovations in developing enzymes.

Plant-based proteins can pose solubility and emulsification challenges, ultimately impacting the texture and stability of food products. Protein-glutaminase (PG) is an enzyme that deamidates the amide groups of glutamic acid residues in food proteins, enhancing plant protein solubility and improving the protein’s ability to stabilize emulsions and foams. Yoshida will discuss methods to use protein engineering (de novo design and random mutagenesis) to create PG with high temperature activity, overcoming challenges in plant-based food applications.

• Monica Henry, MS, Scientist at Amano Enzyme, will co-chair a second technical session, Advances in Biotechnology Applications Across Industries, on Tuesday, April 29, 3:30–5 p.m., in Room B115. In this session, Minghong Yang, MS, Scientist, Amano Enzyme, will present, “Enzymatic Advancements in Plant-Based Milk: Enhancing Taste and Nutritional Value,” at 4:15 p.m.

Demand for plant-based milk alternatives continues to grow. However, challenges such as suboptimal taste, texture and nutritional value remain barriers to broader consumer acceptance. Yang will discuss how enzymatic modifications of carbohydrates and plant proteins can not only improve the sensory appeal of plant-based milk but also contribute to better nutritional value. Enzymatic hydrolysis of carbohydrates can naturally boost sweetness while improving viscosity for a creamier texture, and targeted enzymatic modifications of plant proteins can enhance solubility and create a smoother mouthfeel. 

Learn more about how enzymes can improve sensory appeal and nutritional quality of your food and beverage applications by attending these two AOCS technical sessions.