{"id":160998,"date":"2025-07-07T12:31:11","date_gmt":"2025-07-07T10:31:11","guid":{"rendered":"http:\/\/biocon-enzymes.com\/sectores\/enzims-proteina-alternativa\/"},"modified":"2026-06-11T11:52:21","modified_gmt":"2026-06-11T09:52:21","slug":"enzims-proteina-alternativa","status":"publish","type":"sectores","link":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-proteina-alternativa\/","title":{"rendered":"Enzims per a prote\u00efna alternativa"},"content":{"rendered":"

[vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb5″ bottom_padding=\u00bb5″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb120809″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb1\/12″ uncode_shortcode_id=\u00bb126707″][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-5″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb5\/12″ uncode_shortcode_id=\u00bb454098″][vc_custom_heading uncode_shortcode_id=\u00bb801529″]Beneficis dels enzims a la prote\u00efna alternativa[\/vc_custom_heading][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb192067″]Els enzims permeten modificar i millorar les propietats funcionals de les prote\u00efnes alternatives, sense rec\u00f3rrer a additius qu\u00edmics ni processos agressius.[\/vc_column_text][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb1\/12″ uncode_shortcode_id=\u00bb490238″][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb5\/12″ uncode_shortcode_id=\u00bb198445″ css=\u00bb.vc_custom_1753173660244{padding-left: 18px !important;}\u00bb][vc_single_image media=\u00bb161008″ media_width_percent=\u00bb100″ media_ratio=\u00bbfour-five\u00bb uncode_shortcode_id=\u00bb124110″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb3″ top_padding=\u00bb2″ bottom_padding=\u00bb2″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb823435″][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb190716″][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb204456″]Els seus principals beneficis en aquest context s\u00f3n:[\/vc_column_text][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb2″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb102435″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb472652″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb145268″ text_color_type=\u00bbuncode-palette\u00bb]1[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb133168″ text_color_type=\u00bbuncode-palette\u00bb]Millora de la digestibilitat[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb248370″]Moltes prote\u00efnes vegetals i alternatives contenen estructures dif\u00edcils de trencar pel sistema digestiu hum\u00e0. Les proteases enzim\u00e0tiques fragmenten aquestes prote\u00efnes en p\u00e8ptids m\u00e9s petits, facilitant-ne l’absorci\u00f3 i augmentant-ne el valor nutricional. Aix\u00f2 \u00e9s clau en productes destinats a poblacions sensibles com ara nens, grans o esportistes.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb132227″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb154083″ text_color_type=\u00bbuncode-palette\u00bb]2[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb843653″ text_color_type=\u00bbuncode-palette\u00bb]Eliminaci\u00f3 de factors antinutricionals[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb204793″]Ingredients com la soja, el cigr\u00f3 o el p\u00e8sol contenen compostos antinutrients (inhibidors de tripsina, lectines, oligosac\u00e0rids fermentables) que dificulten la digesti\u00f3 o causen mol\u00e8sties. Enzims com alfa-galactosidasa i proteases espec\u00edfiques desactiven o degraden aquests compostos, fent els aliments m\u00e9s segurs, digestius i agradables al paladar.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb486292″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb124779″ text_color_type=\u00bbuncode-palette\u00bb]3[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb285407″ text_color_type=\u00bbuncode-palette\u00bb]Textura i estructura millorades[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb190159″]Perqu\u00e8 una prote\u00efna alternativa funcioni en formats com hamburgueses, mandonguilles, an\u00e0legs de formatge o begudes proteiques, \u00e9s essencial una bona gelificaci\u00f3, cohesi\u00f3 i retenci\u00f3 d’aigua. Enzims com les transglutaminases generen enlla\u00e7os entre prote\u00efnes que milloren la textura, aporten elasticitat i eviten sin\u00e8resi.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb2″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb102435″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb472652″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb660982″ text_color_type=\u00bbuncode-palette\u00bb]4[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb137472″ text_color_type=\u00bbuncode-palette\u00bb]Desenvolupament del sabor[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb138957″]La hidr\u00f2lisi enzim\u00e0tica controlada genera p\u00e8ptids i amino\u00e0cids que actuen com a potenciadors del sabor natural o base per desenvolupar nous perfils. A m\u00e9s, en eliminar compostos responsables de sabors amargs o terrosos, s’obt\u00e9 un producte m\u00e9s net i agradable, sense necessitat d’afegir-hi aromes artificials.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb132227″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb582844″ text_color_type=\u00bbuncode-palette\u00bb]5[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb152773″ text_color_type=\u00bbuncode-palette\u00bb]Millora de la funcionalitat en matrius complexes[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb752208″]En aliments que combinen prote\u00efnes amb midons, fibres o greixos, els enzims ajuden a modular la interacci\u00f3 entre aquests components. Aix\u00f2 permet controlar la viscositat, millorar l’emulsi\u00f3, optimitzar-ne la barreja i obtenir una estructura final m\u00e9s estable i homog\u00e8nia.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb486292″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb140079″ text_color_type=\u00bbuncode-palette\u00bb]6[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb336998″ text_color_type=\u00bbuncode-palette\u00bb]Sostenibilitat i reducci\u00f3 de residus[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb128176″]L’\u00fas d’enzims permet valoritzar subproductes agr\u00edcoles i fonts no convencionals de prote\u00efnes, com ara residus de llegums o cereals, algues, llevats o insectes. En millorar la seva funcionalitat i digestibilitat, es converteixen en ingredients \u00fatils, rendibles i sostenibles per a la ind\u00fastria aliment\u00e0ria.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb4″ bottom_padding=\u00bb4″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb785602″ css=\u00bb.vc_custom_1753090309449{padding-right: 18px !important;}\u00bb][vc_column column_width_percent=\u00bb100″ gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb3″ overlay_color=\u00bbcolor-138342″ overlay_alpha=\u00bb100″ overlay_animated=\u00bbyes\u00bb overlay_animated_1_color=\u00bbcolor-xsdn\u00bb overlay_animated_2_color=\u00bbcolor-131781″ overlay_animated_speed=\u00bb1500″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb2\/3″ uncode_shortcode_id=\u00bb150344″ el_class=\u00bbbanner-big full-rounded-right\u00bb overlay_color_type=\u00bbuncode-palette\u00bb overlay_animated_1_color_type=\u00bbuncode-palette\u00bb overlay_animated_2_color_type=\u00bbuncode-palette\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb220884″ css=\u00bb.vc_custom_1750316264068{padding-left: 3% !important;}\u00bb][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb5\/6″ uncode_shortcode_id=\u00bb134604″][vc_custom_heading heading_semantic=\u00bbp\u00bb text_size=\u00bbh3″ uncode_shortcode_id=\u00bb769175″]Millora digestibilitat, sabor i textura[\/vc_custom_heading][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb200673″]Consulta els nostres enzims per a prote\u00efna alternativa[\/vc_column_text][vc_raw_js]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[\/vc_raw_js][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ style=\u00bblight\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/6″ uncode_shortcode_id=\u00bb946419″][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=\u00bb1\/3″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb4″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb214254″][vc_column width=\u00bb1\/1″][uncode_lottie json=\u00bbhttp:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-1.json\u00bb speed=\u00bb10″ frame_from=\u00bb0″ frame_to=\u00bb100″ media_width_percent=\u00bb90″ uncode_shortcode_id=\u00bb137784″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb5″ overlay_alpha=\u00bb50″ gutter_size=\u00bb4″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb242921″][vc_column column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ sticky=\u00bbyes\u00bb width=\u00bb5\/12″ uncode_shortcode_id=\u00bb112872″][vc_custom_heading uncode_shortcode_id=\u00bb258874″]Aliments alternatius[\/vc_custom_heading][vc_empty_space empty_h=\u00bb1″][vc_column_text text_lead=\u00bbyes\u00bb border_color=\u00bbcolor-131781″ border_style=\u00bbsolid\u00bb uncode_shortcode_id=\u00bb156942″ css=\u00bb.vc_custom_1757493648609{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 6px !important;padding-left: 18px !important;}\u00bb border_color_type=\u00bbuncode-palette\u00bb]Les prote\u00efnes alternatives s’integren en m\u00faltiples formats de productes adre\u00e7ats a consumidors vegetarians, vegans, flexitarians o amb al\u00b7l\u00e8rgies aliment\u00e0ries. En tots aquests, els enzims poden intervenir per millorar el proc\u00e9s de producci\u00f3 i la qualitat final.[\/vc_column_text][\/vc_column][vc_column column_width_percent=\u00bb100″ gutter_size=\u00bb4″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb7\/12″ uncode_shortcode_id=\u00bb992009″][vc_row_inner][vc_column_inner width=\u00bb1\/3″][vc_single_image media=\u00bb161007″ media_width_percent=\u00bb100″ media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb174377″][\/vc_column_inner][vc_column_inner width=\u00bb2\/3″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb200681″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ uncode_shortcode_id=\u00bb165822″]An\u00e0legs carnis[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb200067″]En hamburgueses, salsitxes o nuggets vegetals, els enzims ajuden a recrear la mossegada, sucositat i cohesi\u00f3 t\u00edpica dels productes carnis. Les transglutaminases creen estructures m\u00e9s fermes, les proteases modulen la funcionalitat proteica i altres enzims ajusten el comportament de fibres i midons per simular la matriu muscular.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/3″][vc_single_image media=\u00bb161001″ media_width_percent=\u00bb100″ media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb646198″][\/vc_column_inner][vc_column_inner width=\u00bb2\/3″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb200681″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ uncode_shortcode_id=\u00bb191523″]Formatges i untables vegetals[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb184936″]La producci\u00f3 d’an\u00e0legs de formatge a partir de prote\u00efnes vegetals requereix una estructura ferma, per\u00f2 el\u00e0stica i una bona capacitat de fusi\u00f3. Els enzims en aquest tipus d’aliments alternatius aporten aquesta funcionalitat proteica sense necessitat de case\u00efna o greixos l\u00e0cties, i poden modular el sabor mitjan\u00e7ant fermentacions combinades amb hidr\u00f2lisi controlada.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/3″][vc_single_image media=\u00bb161005″ media_width_percent=\u00bb100″ media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb181429″][\/vc_column_inner][vc_column_inner width=\u00bb2\/3″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb200681″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ uncode_shortcode_id=\u00bb148838″]Begudes proteiques vegetals[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb690288″]En aquestes formulacions, es busca solubilitat, estabilitat i un bon perfil organol\u00e8ptic. Els enzims com les proteases i amiloglucosidases redueixen la sedimentaci\u00f3, milloren la digestibilitat de les prote\u00efnes i augmenten la dol\u00e7or natural, facilitant un producte net, sense sucres afegits ni espessidors artificials.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/3″][vc_single_image media=\u00bb161004″ media_width_percent=\u00bb100″ media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb105505″][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb2\/3″ uncode_shortcode_id=\u00bb675162″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb200681″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ uncode_shortcode_id=\u00bb817472″]Fermentats i preparats funcionals[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb170034″]En iogurts vegetals, batuts fermentats o productes innovadors amb llegums, l’acci\u00f3 enzim\u00e0tica prepara la matriu per a una fermentaci\u00f3 m\u00e9s estable i controlada. Els enzims eliminen substrats no desitjats, redueixen el risc d’amargor i augmenten l’estabilitat durant la vida \u00fatil.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb2″ bottom_padding=\u00bb2″ overlay_alpha=\u00bb50″ equal_height=\u00bbjustify\u00bb gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb207796″ front_end_with_slider=\u00bbtrue\u00bb][vc_column width=\u00bb1\/1″][vc_row_inner][vc_column_inner column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb192971″][vc_custom_heading text_size=\u00bbh5″ uncode_shortcode_id=\u00bb204787″]Exemples pr\u00e0ctics[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][uncode_slider slider_interval=\u00bb5000″ slider_navspeed=\u00bb400″ advanced_nav=\u00bbyes\u00bb el_id1=\u00bbamilasa-slider\u00bb el_id=\u00bbamilasa-slider\u00bb][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb168425″ el_class=\u00bbrounded-lg\u00bb][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bbstd\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb112959″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb418191″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb161003″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb169915″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb198375″]Prote\u00efnes de p\u00e8sol o soja per a an\u00e0legs carnis[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb982152″]Les barreges enzim\u00e0tiques que combinen proteasa i transglutaminasa permeten modificar la funcionalitat de les prote\u00efnes per millorar-ne la textura i la cohesi\u00f3. En un proc\u00e9s t\u00edpic, s’aplica la proteasa a la fase d’hidrataci\u00f3 de la prote\u00efna vegetal per a pre-hidr\u00f2lisi, i despr\u00e9s s’incorpora la transglutaminasa a l’emmotllament o extrusi\u00f3.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb142075″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb120936″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb120994″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb937316″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb161002″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb133835″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb991232″]Begudes d’arr\u00f2s o civada amb prote\u00efna afegida[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb272761″]En aquestes matrius, l’addici\u00f3 d’enzims com a amilases i proteases millora la dispersi\u00f3 de les prote\u00efnes vegetals, evita la decantaci\u00f3 i redueix la necessitat d’estabilitzants. A m\u00e9s, l’alliberament de sucres simples augmenta la dol\u00e7or percebuda sense rec\u00f3rrer a edulcorants externs.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb110627″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.61)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb192417″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb193823″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb148987″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb161001″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb149408″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb819108″]Formatges vegetals a base d’anacard o soja[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb162784″]L’aplicaci\u00f3 d’enzims permet simular processos de maduraci\u00f3 i donar complexitat al gust del producte final. S’utilitzen proteases suaus i pectinases per controlar la textura, juntament amb llevats o ferments, creant productes m\u00e9s propers al perfil sensorial d’un formatge tradicional.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb968153″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb148964″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb212813″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.59)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb197560″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb161000″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb183761″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb944100″]Prote\u00efna d’insecte o f\u00fangica[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb168248″]En aquest tipus de prote\u00efnes emergents, la hidr\u00f2lisi enzim\u00e0tica millora la solubilitat i digestibilitat, reduint sabors met\u00e0l\u00b7lics o terrosos. Aix\u00f2 permet desenvolupar productes com barretes, snacks proteics o pastes enriquides amb una acceptaci\u00f3 sensorial m\u00e9s alta.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb139683″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb375165″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_visibility=\u00bbyes\u00bb medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb385717″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb426251″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb160999″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb424910″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb132281″]Aprofitament de subproductes[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb116555″]Residus de llegums, pellofes o polpes vegetals poden enriquir-se proteicament gr\u00e0cies a l’\u00fas d’enzims que alliberen fraccions pept\u00eddiques solubles i funcionals. 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