Wheat Gluten Hydrolysis Enzymes Hold Potential Outside Bakery

Flavorpro 795MDP, Flavorpro 766MDP and Promod 863MDP hydrolyse the wheat gluten to produce a hydrolysate with good solubility, high DH and high levels of free amino acids.

Sep 22 2011 --- Wheat gluten is the protein derived from wheat or wheat flour. It is mainly known for its use in the food industry for the improvement of the baking quality of flour. However, it is also used in flavouring food ingredients and calf milk replacers.

Biocatalysts have enzymes suitable for both of these applications.

Promod 24L is a cost effective bacterial enzyme for use in the manufacture of calf milk replacers. It can be used to hydrolyse wheat gluten to improve the solubility and digestibility of vital wheat gluten and also produce a hydrolysate that has a good taste for better intake of feed.

Flavorpro 795MDP, Flavorpro 766MDP and Promod 863MDP are suitable to use for the production of food flavouring ingredients. These enzymes hydrolyse the wheat gluten to produce a hydrolysate with good solubility, high DH and high levels of free amino acids.

Flavorpro 795MDP & Flavorpro 373MDP contain glutaminase activity that is used to enhance the savoury flavour of the wheat gluten hydrolysates and thus reducing the need to add monosodium glutamate. These wheat gluten hydrolysates may be used as flavouring agents in products like dry soup mixes, stock cubes, canned or frozen meat dishes and in seasoning mixes for snack foods or sausages.