Action on proteins and starch
SY-Glyster has the effect of inhibiting protein aggregation and inhibiting retrogradation by forming complexes with starch.
Action on proteins
(Main applications: Bread, dessert, etc.)
Volume increase effect in bread
![](https://www.sy-kogyo.co.jp/wpd/wp-content/uploads/2024/02/タンパク‧デンプンへの作用0A_01-100.jpg)
![](https://www.sy-kogyo.co.jp/wpd/wp-content/uploads/2024/02/タンパク‧デンプンへの作用0A_01_SP-100.jpg)
MCA-750 acts on gluten and increases the specific volume of bread by increasing the gas retention during fermentation.
e.g., MCA-750, GP-120 etc.
Action on starch
(Main applications: White sauce, wide noodles, etc.)
Retrogradation effect on white sauce
![](https://www.sy-kogyo.co.jp/wpd/wp-content/uploads/2024/02/タンパク‧デンプンへの作用0A_02-100.jpg)
![](https://www.sy-kogyo.co.jp/wpd/wp-content/uploads/2024/02/タンパク‧デンプンへの作用0A_02_SP-100.jpg)
Starch foods age and deteriorate in texture when refrigerated and/or frozen. GP-120 maintains smooth texture even after freezing and/or thawing.
e.g., GP-120, MSW-7S etc.