A trio of food scientists at Amano Enzyme Inc. Innovation Center, in Japan, has found that adding a protein-glutaminase treatment to plant-based meat alternatives can make the resulting product juicier. In their study, reported in PLOS ONE, Kiyota SakaiI, Masamichı´ Okada, and Shotaro Yamaguchi, tried several approaches to improving the juiciness of textured vegetable proteins before settling on protein-glutaminase, which is known more commonly as EC 3.5.1.44.
