Speaking of soybean deep processing, we have to mention soybean protein isolate. Soybean protein isolate is a kind of full-price protein functional food raw material produced from low-temperature desolvated soybean meal. It is widely used in the fields of solid beverage, vegetarian food, protein-enhanced breakfast, meat products, and protein nutritional supplements. Brand owners can be described as “love-hate” for it. They love its various functional features, but because of it, it has caused many production pain points.
For manufacturers, if the hydrolysis rate of the enzyme is not enough, no matter how good other characteristics are, it will not help. Novozymes bio-enzyme has high hydrolysis efficiency, as if stepping on stilts, it accurately steps on every hydrolysis point, efficiently hydrolyzes proteins, and converts them into small molecular proteins, active peptides, amino acids, etc., which is beneficial to human body absorption.
Affected by objective conditions, the process of protein hydrolysis will produce a certain bitter taste. Novozymes’ bio-enzyme combination can assist the bitter taste to go “downhill”, avoid the enzymatic hydrolysis position that is prone to bitter taste, and cut off the hydrophobic amino acid at the end of the small peptide, thereby significantly reducing the bitter taste of the protein hydrolyzate and improving the taste of the product.
Solubility affects the hydration ability, suspension stability, smoothness of taste, emulsification and foaming ability of soybean protein isolate, and its importance is self-evident. Novozymes biological enzymes use the power of nature to decompose proteins and improve the charge properties, thereby greatly improving solubility and enhancing product competitiveness.