Protein Glutaminase: High activity enzyme increase soluble protein and flavour.

Applications: include: Food processing, plant, dairy, egg, meat, bakery, sauces and nutritional powders.

Properties: Protein glutaminase is a powerful enzyme solution that enhances protein functionality by improving solubility, dispersibility, and flavour release. By converting protein-bound glutamine into glutamic acid, it helps create smoother textures, more stable formulations, and fuller flavour profiles. Ideal for plant proteins, dairy, beverages, nutritional powders, meat alternatives, and processed foods, protein glutaminase enables manufacturers to deliver better-performing products with enhanced consumer appeal.

Reaction:

Protein-Glutamine → Protein-Glutamic Acid + Ammonia

• Activity: 10,000 U/g *
• Certification: Food grade, ISO 22000
• Format: Light brown powder
• Temperature Range: 40–60°C
• Optimal Temperature: 50–55°C
• pH Range: 5.5–7.5
• Optimal pH: 6.0–7.0
• Typical Dosage: 0.1–1% w/v
• Storage: 12 months

* Where 1 U is the amount of enzyme required to release 1 µmol of ammonia per minute under standard conditions