DSM launches protease enzyme range
DSM has recently launched its complete portfolio of protease enzymes aimed at helping the food industry to do more with protein in different food products. The Maxipro portfolio includes a wide range of proteases that help improve protein solubility, functionality and digestibility as well as improve the taste profile of protein and even reduce allergic reactions to certain proteins.
Marten Paasman, global marketing manager for DSM Food Specialties comments, “Proteins present in agricultural raw materials are not always ideal for use in particular food products or their production process. Here is where enzymes can add value, getting more out of less. DSM has a large variety of proteases that each cut the strings of amino acids present in proteins in different ways, delivering a particular functionality in the foods to which they are applied.”
Breaking down long protein chains into smaller fragments, for example, helps improve the uptake of amino acids in the digestive tract, a functionality that is well appreciated by the sports nutrition market. Furthermore, allergic reactions to food products can be reduced by proteases that help degrade specific epitopes (immune response triggers) on wheat gluten or cow milk proteins. Also, high protein beverages typically require protein levels of 20% or more, putting a high demand on solubility of the protein used in the drink.
The market for high protein food products continues to grow as they enable consumers, conscious about health and wellness, to take a holistic approach to health and wellbeing that includes weight management, satiety and muscle build-up and repair for exercise. Moreover, the awareness of protein intake has gone mainstream with a recent report* saying that over half of Americans are looking for more protein in their diet. Recent years have also seen an increase of prices of protein for multifunctional use.
