News Articles Tagged: Protein Processing

Trypsin's Role in Food Processing: Enhancing Nutrition and Texture

Learn how trypsin is utilized in the food industry to hydrolyze proteins, creating hypoallergenic products and improving the overall quality of food items.

The Science of Meat Tenderization: Alkaline Protease in Action

Discover how alkaline protease enzyme powder is a key ingredient in meat tenderization, improving texture and palatability in food processing applications.

The Science Behind Meat Bonding: How Transglutaminase Enhances Meat Products

Delve into the scientific principles of Transglutaminase (TG) enzyme in meat processing, focusing on its ability to improve texture, binding, and overall quality of meat products.

Chymotrypsin in Food Processing: Enhancing Texture and Flavor

Discover how NINGBO INNO PHARMCHEM CO.,LTD.'s Chymotrypsin powder contributes to the food industry by improving protein hydrolysates and product quality.

Transforming Food Production: The Versatility of Pepsin as a Key Ingredient

Discover how pepsin enhances food texture, flavor, and functionality, serving as a versatile and innovative solution for modern food manufacturing.

Basic Chrome Sulphate's Role in Protein Insolubilization Processes

Understand the critical role of Basic Chrome Sulphate in industrial protein processing, particularly for insolubilization. Explore its applications for enhanced material stability and efficiency.

Optimizing Plant-Based Food Processing with Cellulase Enzymes

Explore how NINGBO INNO PHARMCHEM CO.,LTD.'s food grade cellulase enzyme optimizes the processing of plant-based foods, improving yield, texture, and nutritional value. Ideal for cereals, beans, and plant protein extraction.