Modification of proteins. The hydrolysis of proteins with enzymes is an attractive means of giving better functionality and nutritional properties to food proteins. Typically, food proteins are modified after isolation and extraction from their original plant-based matrix. While such conventional methods can be used for transformation, reduced product quality may be observed. In addition, enzyme-substrate and enzyme-product interferences may also occur. It may now be possible to enzymatically modify proteins using Vegizyme to form a new class of bioactive, functional and/or nutritional protein/peptide-based complexes. The advantages to this approach include increased substrate specificity, increased proteolytic activity and greater control during enzymatic degradation.

Vegizyme can be used to accomplish the following:

Modification of carbohydrates - Read more

Modification of proteins - Read more

Modification of lipids - Read more

Modification through absorption of functional ingredients - Read more