Protein peptides have small molecular weights and can be directly absorbed without full digestion, making them suitable for post-operative and post-illness recovery groups with weak digestive systems and insufficient digestive capacity. They quickly replenish the body's nitrogen supply and improve malnutrition. Applications include rehabilitation nutritional solutions, special diets, meal replacement drinks, and medical liquid diet formulas. Current protein peptide production processes use single-enzyme hydrolysis, which suffers from low yield of small molecule peptides, low raw material utilization, and difficulty in balancing the degree of hydrolysis (DH): shallow hydrolysis leads to fewer peptides and poor water solubility, while over-hydrolysis results in a significant increase in bitterness; large batch-to-batch fluctuations in finished products and failure to meet quality control standards for high-end customers.
This project utilizes a compound enzyme preparation developed based on the characteristics of plant raw materials. It mainly consists of endonucleases, exonucleases, and flavor enzymes. Under specific temperature and pH conditions, plant proteins are hydrolyzed, resulting in controllable hydrolysis and the production of desired protein peptides, small protein peptides, and amino acid products, achieving a new level of product yield, taste, and stability.
