Protein modification
Enzymes can improve the solubility, emulsification, foaming, and physical properties of proteins. With our protein glutaminase and world-class protease product portfolio, we are able to meet the demands of our customers.
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.
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 specialty enzymes can help create your unique product.
Solutions of Amano Enzyme
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.
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 specialty 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 milk
We enhance the emulsification and mouthfeel of plant-based milk while also enabling sugar-free options.
