Solulase™ is a enzyme specifically engineered to catalyse the deamidation of protein-bound glutamine residues, converting them into glutamic acid while releasing ammonia. This mild, non-hydrolytic modification alters protein charge distribution and tertiary structure, resulting in significantly improved solubility, emulsification, and foaming performance across a wide range of plant- and dairy-based protein systems.

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Mode of Action

By targeting glutamine side chains without cleaving peptide bonds, Solulase™ enhances protein functionality without compromising molecular integrity. The conversion of neutral amide groups into negatively charged carboxyl groups increases protein–water interactions, leading to superior dispersibility and textural consistency. These effects are particularly valuable in applications such as plant-based beverages, protein fortification, emulsified foods, and texture optimisation.