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.
Contents
Uses
- Used in food and biobased consumer products.
Benefits
- 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.
Cautions
- Please consult your nutritionist.
Interactions
n/a
Other names
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References
Source: Portal.nifa, https://portal.nifa.usda.gov/web/crisprojectpages/0195728-enzyme-modification-to-enhance-soy-protein-ingredients-in-food-and-industrial-products.html