2.2.3 Flavourzyme
Flavourzyme is an aminopeptidase consisting of a peptidase, a
medium-sized endopeptidase, and an exopeptidase, which is a mixture. It
is produced by deep fermentation of Aspergillus oryzae and is
used to hydrolyze proteins under neutral or slightly acidic conditions.
The optimum temperature for active flavor enzymes is around 50-55°C and
the pH is around 5.0-7.0. The optimum pH for enzyme activity is around
7. Hoa et al. optimized the hydrolysis conditions of the soy protein
using flavor enzymes to obtain the highest soluble protein recovery of
61.78% (Hoa N T, 2014, ). Flavourzyme, Protamex, and Alcalase were
chosen as three enzymes suited for hydrolyzing soybeans, and the three
enzymes were compared for soy protein extraction at the same enzyme
content. The results showed that Flavourzyme gave the highest soluble
protein recovery. Finally, the enzymatic digestion was optimized with
Flavourzyme and combined with heat treatment, resulting in a
(62.47±0.12)% digestion rate for Flavourzyme (Anh et al., 2020).