New enzyme improves protein solubility at low pH levels


Proteins typically do not perform well in low-pH environments, the company says.

Photo © Iatcenko

Enzymes supplier Amano Enzyme (Elgin, IL) has introduced a new enzyme that it says improves the solubility of protein ingredients at low pH levels. This is important because proteins typically do not perform well in low-pH environments, the company says.

“When proteins are added to low-pH formulations, they precipitate, limiting flavor masking and formulation options,” explained Ken Iritani, the company’s vice president, technical services, in a press release.

The company says it believes that the new glutaminase enzyme ingredient, called Protein Glutaminase Amano 500 (PGA 500), is the first food enzyme that improves protein solubility at low pH.

Iritani tells Nutritional Outlook, “Proteins normally start to precipitate at pH levels 4.0-5.5 (acidic pH). PGA 500 is the only enzyme which changes protein solubility as it is in native state. More technically, PGA 500 converts glutamine residue in proteins to glutamic acid, which shifts the isoelectric point of protein to acidic pH. As a result, protein solubility at around a pH of 5 is greatly improved.”

Iritani said PGA 500 is a significant advancement for those formulating fruity protein shakes and other protein beverages-and, he points out, it works especially well with pea protein.

Iritani says PGA 500 may outperform other enzyme solutions on the market that also address protein solubility in low-pH environments. “Some companies offer protease enzymes, which increase protein solubility; however, it breaks down protein structure, resulting in unwanted flavors. Others are using other ingredients like gum stabilizers and emulsifiers for this issue. Our solution offers excellent protein solubility without added ingredients for a cleaner label.”

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