Enzyme Modified Soy Protein improve the functionality of soy protein in soy-protein-based adhesives by reducing viscosity and enhancing adhesion, bond strength, and bond water resistance.
- Used in food and biobased consumer products.
- The new industrial enzymes are applied to produce new value-added soybean products. These enzymes catalyze reactions in water-based systems and should be more environmentally friendly than current traditional methods.
- Please consult your nutritionist.
Source: Portal.nifa, https://portal.nifa.usda.gov/web/crisprojectpages/0195728-enzyme-modification-to-enhance-soy-protein-ingredients-in-food-and-industrial-products.html