Soybean Enzymes

Applications
Applied during soybean meal, defatted soy flour, and soy protein isolate hydrolysis, compound protease systems containing endonuclease, exonuclease, and flavor enzyme fractions convert intact proteins into soluble peptides and amino acids. In aqueous extraction lines (pH 6.5–8.0, 45–60°C), they accelerate protein solubilization and increase peptide yield, reducing filtration time and improving centrifugation efficiency. For soybean polypeptide production, controlled enzymatic hydrolysis enables target degree of hydrolysis (DH) for beverage bases, nutritional powders, and fermentation substrates. In mixed plant protein systems (soybean meal, corn meal, wheat bran), these preparations enhance nitrogen solubility and reduce residual insoluble protein in solid fractions.

Product Range
The range includes food-grade soybean peptide hydrolase and compound soybean meal hydrolysis enzymes, supplied in water-soluble powder and liquid formats suitable for batch and continuous reactors. Complex protease blends (CAS No. 9001-92-7 for protease) are offered with industrial activity specifications for process scale-up and consistent lot-to-lot performance. Products are available in food and technical grades, with documentation to support procurement, pilot trials, and full-scale production quoting.