By Zoe Yang

July 22, 2022

Expanding from traditional crops and livestock resources to richer biological resources, developing biotechnology and biological industry, and getting heat and protein from plants, animals and microorganisms are an important part of changing the concept of modern agriculture and establishing the concept of big agriculture and big food.

Due to the relative lack of animal protein resources, and in order to alleviate the pressure of environment and resources, people gradually turn their attention to plant protein. Plant protein is an important protein resource in human diet, which mainly comes from cereals, oil crops and beans. Compared with animal protein, plant protein has the characteristics of richer nutrition, health and low cost. However, the composition, spatial structure and properties of natural plant protein can not fully meet the current needs of people for new functional foods. It needs to be modified in a certain way to meet the needs of food processing and nutrition.

The main methods of protein modification are: chemical method, enzymatic hydrolysis, physical method, genetic engineering method. Enzymatic hydrolysis has become the main force in protein modification because of its mild reaction conditions, controllable hydrolysis reaction, low energy consumption, low nutrient loss of products and no toxicological problems.

Papain, alkaline protease and trypsin are commonly used for protein hydrolysis as one or in combination to improve the solubility of protein, increase the flexibility of protein molecules which can expand faster and form intermolecular interactions between adsorbed molecules. By the hydrolysis of protease, the molecular weight of protein is reduced and the number of ionizable groups and hydrophobic regions in the protein structure are increased, which help to improve the water solubility, foaming and emulsifying properties of plant protein.

Modified plant protein breaks the limitation of the application of plant protein in food to a certain extent, and is widely used in cold drinks, milk candy, pastries, plant drinks and other industries with its good solubility, foaming and emulsifying performance.

Enzymatic hydrolysis has become one of the most effective ways to transform the composition and structure of plant proteins, realize the diversification of protein functions, and improve the application value and nutritional value.

About Annzyme®:

Annzyme is a new brand for Angel enzymes products. We are dedicated to providing customers with perfect solutions in many fields like baking, proteolysis, nucleic acid hydrolysis, starch further-processing etc, and already built highly automated production lines for enzymes and other biological products. We are committed to become the best enzymes supplier and service provider.

About Angel:

Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.

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