Search Home Your Industry Grain and Oilseed Processing Grain and Oilseed Processing ROHALASE® AB Enzymes offers a range of non-starch polysaccharide enzyme products that are applied in the different grain and oilseed manufacturing processes to optimise efficiency and increase performance. CONTACT US Our portfolio of enzyme products for starch processing allows you to choose between different types of xylanase, beta-glucanase and cellulase options, enabling you to optimise viscosity reduction, separation, or both. For glucose filtration and enzyme-assisted vegetable oil degumming, we offer the most cost-effective lyso-phospholipase and phospholipase enzymes available. For brewing, we offer a unique beta-glucanase enzyme. Starch-Gluten Separation Improve your key separation processes with AB Enzymes’ range of grain-processing enzymes. ROHALASE® SEPARATION Viscosity Reduction Improve your viscosity reduction processes with AB Enzymes’ range of grain-processing enzymes. ROHALASE® SEP-VISCO Glucose Syrup Filtration Improve your key filtration processes with AB Enzymes’ range of grain-processing enzymes. ROHALASE® F Vegetable Oil Degumming Improve the oil yield of your degumming process with AB Enzymes’ unique low-pH phospholipase enzyme. ROHALASE® PL-XTRA Brewing Address your process optimisation needs with AB Enzymes’ range of brewing enzymes. ROHALASE® Barley L Terms and Conditions Privacy Notice Imprint Cookies Modern Slavery English Copyright © 2021 AB Enzymes Twitter LinkedIn By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. ACCEPT ALL COOKIES Cookies Settings

Search Home Your Industry Protein Processing and Modification Protein Processing and Modification COROLASE® AB Enzymes offers a specific portfolio of protease enzyme products that allows you to select the right solution for your protein hydrolysis and modifications. CONTACT US In food technology, modifying proteins is becoming increasingly important and serves above all to improve their quality. Quality improvement means mainly increasing the nutritional value and improving the functional properties of the protein. Controlled enzymatic hydrolysis offers the possibility of modifying proteins to improve the solubility, emulsification characteristics, or foaming properties, among others. Protein Hydrolysis Many positive effects hoped for with food processing can be achieved by protein hydrolysis using specific proteases, changing nutritional, bioactive and functional properties of food proteins, which include improved digestibility, modifications of sensory quality (such as texture or taste), improvement of antioxidant capability or reduction in allergenic compounds. COROLASE® 7089 COROLASE® 8000 COROLASE® 2TS Terms and Conditions Privacy Notice Imprint Cookies Modern Slavery English Copyright © 2021 AB Enzymes Twitter LinkedIn By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. ACCEPT ALL COOKIES Cookies Settings