Solulase
PRODUCT OUTLINE
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.
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.
Thermal Stability in Hot Coffee: Treated VS Untreated
Figure 1: Visual comparison of precipitation in alternative milk added to hot coffee, Solulase™ treated alternative milk (right) compared to standard untreated alternative milk (left)
Equal volumes of alternative milk were added to freshly prepared hot coffee under identical conditions, with one sample treated with Solulase™ and the other left untreated as the standard control. The untreated sample exhibited extensive visible precipitation. In contrast, the Solulase™-treated sample remained homogeneous, with no visible coagulation or phase separation. These results support the application of Solulase™ in plant-based beverages to prevent curdling, improve visual appearance, and enhance overall product stability and consumer acceptance.
Fiberase-X
PRODUCT OUTLINE
Dual-Action Enzymatic Processing Aid for Oat-Based Beverages.
Oat beverages are produced from two grain fractions: starch and fibre.
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The starch fraction determines sweetness. Hydrolysis of starch releases sugars, producing sweetness without added sugar.
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The fibre fraction determines yield. Oat solids are held within an insoluble cell-wall network; where this network remains intact, the associated solids are separated out and discarded as okara.
Fiberase-X acts on both fractions in a single incubation step.
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Fiberase-X hydrolyses oat starch to sugar while degrading the fibre network, releasing solids that would otherwise be discarded as okara. This increases the proportion of oat material retained in the final beverage.
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This hydrolysis also determines sugar composition, which affects perceived sweetness independent of total sugar content: glucose is perceived as sweeter than maltose at equivalent concentrations, so beverages with identical total sugar content can differ in taste depending on glucose-to-maltose ratio; leading European oat milk brands, for example, skew towards maltose-dominant for a milder sweetness.
DEXTRANASE
PRODUCT OUTLINE
Dextranase is an enzyme that catalyzes the hydrolysis of dextran, a complex polysaccharide made up of glucose units linked through α-1,6-glycosidic bonds. Dextranase targets the α-1,6-glycosidic linkages in dextran, hydrolysing the dextran polymer into smaller saccharides. Dextranase enzymes are classified as glycoside hydrolases, and are found in a variety of microorganisms, including bacteria and fungi.
Dextranase plays a key role in degrading dextran, a sticky and viscous polysaccharide produced by bacteria like Leuconostoc and Streptococcus species. Dextran is present in food products, industrial processes, and dental plaque, where it can cause issues such as increased viscosity and reduced shelf life. Thus, using dextranase helps mitigate dextran's undesirable effects.
Immobazyme's recombinant Dextranase is produced in the methylotrophic yeast, Pichia pastoris and purified using immobilized metal ion affinity chromatography, ensuring high purity and activity for industrial applications.
Effect of Dextranse on the hydrolysation Dextran T500 polysaccharide gum
