Process screening
Compare untreated controls, protein glutaminase alone and the combined blend. Measure soluble protein, bitterness, foam volume, drainage, coffee stability and heat stability.
Excessive proteolysis may impair foam or flavour. These enzymes do not increase the total amount of protein.
How to evaluate
Provide your oat material, solids content, complete formulation, process sequence and target beverage properties. Compare untreated controls with enzyme doses and treatment times at your intended pH and temperature.
Measure the relevant process and beverage properties, then validate enzyme inactivation before packaging and confirm finished-product stability.