Ajinomoto

Last updated January 31, 2026

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Enzymatic starch and protein modification: AjinomotoRecent Research Landscape

Starch retrogradation causes rapid staling and texture degradation in processed grains, leading to significant food waste and short shelf lives. These innovations utilize specific enzymatic modifiers to stabilize the carbohydrate network and maintain textural integrity.

What technical problems is Ajinomoto addressing in Enzymatic starch and protein modification?

Unappetizing sensory characteristics

(12)evidences

Raw plant proteins often exhibit undesirable mouthfeel, fibrous toughness, or structural instability when processed as meat analogues. Overcoming these sensory and physical limitations allows for the creation of plant-based products that accurately mimic the organoleptic properties of animal tissue.

Unfavorable food texture degradation

(4)evidences

Starch-containing foods undergo structural hardening and moisture loss over time. Preventing this degradation maintains palatability and extends product shelf life.