Texture Modification with Enzymatic Hydrolysis

Description

Enzymatic hydrolysis cleaves peptide bonds in proteins to transform fibrous or rigid textures into silky, smooth textures.

Technical

Proteases such as papain or bromelain catalyze the hydrolysis of peptide bonds, reducing protein molecular weight and altering water‑binding properties. The resulting peptides increase solubility and create a reduced‑granular mouthfeel while preserving or enhancing flavor compounds. Precise control of temperature, pH, enzyme load, and reaction time is essential to achieve the desired texture without off‑flavors.

Science

Primary Reaction

Proteolytic cleavage of peptide bonds by proteases

Sensory Profile