Enzymes

The Future of Food & Bev

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.

Improved Protein Bioavailability

Figure 1: Improved Protein Bioavailability with Solulase™ in Vegan Protein Powder

Bar graph comparing protein solubility in vegan protein powder treated with Solulase™ versus an untreated control. Solulase™ treatment resulted in a 55% increase in protein bioavailability, with solubilised protein levels rising from 2.634 mg/mL (untreated control) to 5.841 mg/mL (Solulase™-treated sample).

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

Figure 1. Role of Dextranase (LOT: DexD-20250123) on the hydrolysation Dextran T500 polysaccharide gum.

The top chromatogram portrays LCMS data of an untreated Dextran T500 polysaccharide sample, showing the absence of simple saccharide peaks. The lower chromatogram portrays LCMS data of a Dextran T500 polysaccharide sample treated with Immobazyme’s Dextranase enzyme at 50°C for 10 min. These graphs illustrate the hydrolytic effect of Immobazyme’s Dextranase on Dextran T500, resulting in the breakdown of this complex polysaccharide into simple mono-, di-, and trisaccharides.