Any suggestions on commercially-available enzyme that hydrolyze vegetable proteins? Also, the enzyme will be used to improve flavor quality (decrease bitterness) in meat analog. … Read more
Have you tried Proteinase K. From its properties, it might be a good candidate (high activity and resistant to SDS or EDTA). It seems however to have a preference in cutting after hydrophobic residues.
Novozymes offers several food-grade proteases for plant protein processing. Have a look at this website: https://www.novozymes.com/en/advance-your-business/food-and-beverage/protein