Protease Enzymes for Industrial Protein Processing
Protease enzymes are essential for industrial protein processing, improving solubility, emulsification, foaming, and physical properties of proteins. Our comprehensive protease enzyme portfolio includes specialized solutions for protein hydrolysis and modification across food, supplement, and industrial applications.
Protease Enzymes for Industrial Protein Processing
Protease enzymes are essential for industrial protein processing, improving solubility, emulsification, foaming, and physical properties of proteins. Our comprehensive protease enzyme portfolio includes specialized solutions for protein hydrolysis and modification across food, supplement, and industrial applications.
Custom protein hydrolysis specialized for infant formulas and high-protein sports supplements.
Amano’s specialty proteases hydrolyze a wide variety of plant, animal, and dairy proteins, transforming them into smaller peptides or amino acids, improving their functionality, digestibility, and nutritional value. Our comprehensive portfolio ensures we can meet your specific processing requirements.
Our Protease Enzyme Portfolio
- Food-grade protease enzymes for protein hydrolysis
- Specialty protease solutions for infant formula processing
- High-activity protease enzymes for sports nutrition
- Custom protease formulations for specific applications
Protein fortification and nutrition.
Protein fortification and nutrition is an important aspect of product development. Whether it is a plant-based infant formula, high-protein supplement for sports performance or protein-based snack food, when nutrition matters, our speciality enzymes can help create your unique product.
Amano has the world’s largest portfolio of proteases and we offer the best enzyme for each application.
Protein Glutaminase “Amano” 500 (PG500) improves the physical properties of proteins such as solubility, emulsification, and foaming by disrupting the higher-order structure and changing the surface charge without degradation. By changing the isoelectric point, solubility improves at lower pH, preventing aggregation that usually occurs, creating new value-added proteins for various food applications.
What we offer:
・A wide range of degrees of hydrolysis
・Specific molecular weight distribution profiles
・Can work with both plant and animal sources of proteins
・A wide range of pH levels
・A selection of gluten-free, non-GMO and vegan-friendly options.
Protein Glutaminase “Amano” 500 (PG500) improves the physical properties of proteins such as solubility, emulsification, and foaming by disrupting the higher-order structure and changing the surface charge without degradation. By changing the isoelectric point, solubility improves at lower pH, preventing aggregation that usually occurs, creating new value-added proteins for various food applications.
What we offer:
・A wide range of degrees of hydrolysis
・Specific molecular weight distribution profiles
・Can work with both plant and animal sources of proteins
・A wide range of pH levels
・A selection of gluten-free, non-GMO and vegan-friendly options.
Contact us to help determine your unique product formulation needs.
Product List
| Products | Application |
|---|---|
| Proten-glutaminase"Amano"500 | Improving the physical properties of proteins such as solubility, emulsification, and foaming |
| Protease HF"Amano"150SD | -Modification of protein physical properties -Protein hydrolysate for seasonings -Flavor enhancement -Debittering of protein hydrolysates -Functional peptides -Reduction of milk protein allergenicity |
| Protease A"Amano"2SD | |
| Protease M"Amano"SD | |
| Protease P"Amano"6SD | |
| ProteAX | |
| Peptidase R | |
| Newlase F | |
| THERMOASE PC10F | |
| THERMOASE GL30 | |
| PROTIN SD-AY10 | |
| PROTIN SD-NY10 |
Application Resources
We provide a diverse collection of application materials that highlight the use of enzymes across different fields and our product offerings. Please don't hesitate to request these materials.
Request Application Materials
Plant protein hydrolysate
Amano speciality enzymes can make protein hydrolysates with more robust umami flavor using less salt.
Animal protein hydrolysate
Amano’s specialty proteases can create taste profiles such as umami, bitterness, and saltiness.
Plant-based beverage
We enhance the emulsification and mouthfeel of plant-based beverage while also enabling sugar-free options.
