[3Bp01-09] Processing Manufacturing technology

2:30 PM - 2:45 PM JST(5:30 AM - 5:45 AM UTC)

[3Bp02] Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions

*Kiyota Sakai¹, Keita Okuda¹, Masamichi Okada¹, Shotaro Yamaguchi¹ (1. Amano Enzyme Inc.)

Keywords:

Protease,Glutaminase,Plant-based meat analog,Umami,Saltiness