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Amano Enzyme launches enzyme that improves solubility of proteins at low pH levels

By Elaine Watson contact

- Last updated on GMT

Amano Enzyme launches enzyme that improves solubility of proteins at low pH levels

Related tags: Enzymes, Protein

Amano Enzyme has developed a new enzyme that improves the solubility of proteins at lower pH levels, helping manufacturers develop fruity protein shakes and other beverages without some of the technical issues that can occur once the pH drops below a certain level.

Protein Glutaminase Amano 500 (PGA 500) is the first food enzyme to improve the solubility of proteins at lower pH levels, claimed Ken Iritani, VP technical services at the company, a global enzyme manufacturer with subsidiaries in the USA, Europe, and Asia.  

"When proteins are added to low pH formulations, they precipitate, limiting flavor masking and formulation options,​” said Iritani.

“We expect this enzyme to be a breakthrough 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,” ​added 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.”

Amano Enzyme USA​ has also tapped into the non GMO trend this year with a new line of Non GMO enzymes. The organisms used to produce the enzymes are non genetically engineered, while the fermentation media and the carriers are Identity Protected (IP) non-GMO.

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