DSM's genomics breakthrough

The ingredients development business unit of DSM Food Specialties has uncovered a way to eliminate the bitter taste associated with protein hydrolysates, the enzymes used to break down proteins and render them more readily digestible. EndoPro is a food-grade enzyme which 'pre-digests' proteins, making them easier to stomach, with no negative effect on flavour.

DSM applied genomics research to identify an enzyme to solve the problem of bitterness in protein hydrolysates. It was already known that very bitter peptides contain proline residues, so DSM worked on the hypothesis that adding proline-specific endoproteases to known proteases would reduce bitterness.

EndoPro is derived from the Aspergillus micro-organism. Initial trials suggest that EndPro reduces allergic reactions and might even help in the treatment of coeliac disease. In addition, it can be used to make skimmed milk transparent, as well as removing the taste - without affecting the vitamins and minerals it delivers. EndoPro is the latest result of DSM's ongoing genomics research, which has previously determined the entire DNA sequence of the commonly used enzyme Aspergillus niger and is geared towards speeding up r&d and increasing efficiency.