Glutaminase, Líquido

Protana® UBoost

Protana® UBoost for plant protein extraction is a high quality, cost-effective glutaminase. It converts glutamine into glutamic acid and enhances umami flavor.
 

 
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Applications Details Safe handling

Protana® UBoost is suited to applications including enzymatically hydrolyzed vegetable protein.

Available strengths (range)
100 EGLU-A/g

Hydrolysis action
Very specific

Generation of peptides or single amino acids
Converts glutamine to glutamic acid

Debittering
Yes

Savory flavor generation
Yes

Working pH range*
4.5_10

Working temperature range (°C)*
40-65

Quality grade
Food grade

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

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Please follow the precautionary handling recommendations below:

  • Avoid breathing dust/fume/gas/mist/vapors/spray
  • Avoid contact with eyes, skin, or clothing
  • In case of inadequate ventilation wear respiratory protection
  • IF INHALED: Remove person to fresh air and keep comfortable for breathing
  • If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
  • Store in a dry place. Store in a closed container
  • Dispose of contents/containers in accordance with local regulations

 

For more safety information, please watch the entire series of safety videos.

Add more value in enzymatically hydrolyzed vegetable protein

The unique combination of Protana ® UBoost , Alcalase®, and Protana® Prime provides the highest release of glutamic acid and also a significant release of di- and tripeptides, which further contribute to the umami taste.  Protana® UBoost also prevents the formation of the non-taste-contributing ring-formed pyroglutamate, ensuring maximum conversion of glutamine to glutamic acid.

All our products for plant protein processing

With enzymes, you can deliver flavors and textures that take your plant proteins from an alternative protein source to consumers' preferred protein. 
Find out more.

Amylase™ AG 300
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Available strengths (range) 300 AGU/ml
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 3 - 6.5
Working temperature range (°C) 55-60°C
Quality grade High performance
Alcalase®
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Available strengths (range) 2,4-4,0 AU-A/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Peptides
Debittering No
Savory flavor generation Yes
Working pH range 6.5 - 10
Working temperature range (°C) 60 - 75
Quality grade Food grade
AMG®
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Available strengths (range) 300 AGU/mL
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 3.5-6
Working temperature range (°C) 55-80
Quality grade Food grade
BAN®
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Available strengths (range) 480 KNU-B/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 4.5-7.5
Working temperature range (°C) 30-90
Quality grade Food grade
Flavourzyme®
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Available strengths (range) 500-100 LAPU/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Peptides and amino acids
Debittering Yes
Savory flavor generation Yes
Working pH range 4-8
Working temperature range (°C) 30-65
Quality grade Food grade
Formea® Sol for oats
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Available strengths (range) 75000 PROT/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 6-7
Working temperature range (°C) 50-75
Quality grade Best in class
Fungamyl®
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Available strengths (range) 800 FAU/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 3.5-7
Working temperature range (°C) 25-65
Quality grade Food grade
Galaya® Smooth
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Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
Maltogenase®
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Available strengths (range) 3200 MANU/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 3.5-7
Working temperature range (°C) 40-80
Quality grade Food grade
Neutrase®
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Available strengths (range) 0,8-1,5 AU-N/g
Hydrolysis action Less Aggressive
Generation of peptides or single amino acids Peptides
Debittering No
Savory flavor generation Yes
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade Food grade
Neutrase® for Oats
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Available strengths (range) 0,8 AU-N/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade Food grade
Novoshape®
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Available strengths (range) 8.7 PEU/g
Hydrolysis action N/A
Generation of peptides or single amino acids N/A
Debittering N/A
Savory flavor generation No
Working pH range 4-7
Working temperature range (°C) 4-50°C
Quality grade Food grade
Protamex®
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Available strengths (range) 1,5 AU-A/g
Hydrolysis action Agressive
Generation of peptides or single amino acids Peptides
Debittering No
Savory flavor generation Yes
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade Food grade
Protana® Prime
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Available strengths (range) 1067 LAPU/g 979 CPDU(A)/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Small peptides and amino acids
Debittering Yes
Savory flavor generation Yes
Working pH range 6-7
Working temperature range (°C) 20-60
Quality grade Food grade
Protana® UBoost
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Available strengths (range) 100 EGLU-A/g
Hydrolysis action Very specific
Generation of peptides or single amino acids Converts glutamine to glutamic acid
Debittering Yes
Savory flavor generation Yes
Working pH range 4.5-10
Working temperature range (°C) 40-65
Quality grade Food grade
Secura®
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Available strengths (range) 5000 BAMU/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 4-6
Working temperature range (°C) 55-65
Quality grade Food grade
Termamyl®
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Available strengths (range) 120 KNU-T/g
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range 3.5-8.5
Working temperature range (°C) 45-95
Quality grade Food grade
Viscozyme®
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Available strengths (range) 100 FBG/g
Hydrolysis action N/A
Generation of peptides or single amino acids N/A
Debittering N/A
Savory flavor generation N/A
Working pH range 4.5-6.0
Working temperature range (°C) 35-65
Quality grade Food grade
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
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