Fungal Amylase is a food grade alpha-amylase. It hydrolyzes internal α-1,4 glycosidic linkages in gelatinous starch yielding soluble dextrins, maltose and glucose. Fungal Amylase is typically used in the baking industry for the improvement of loaf volume and texture. It is also used in the pre-treatment of starch-based fermentation media and for ingredient processing.
Mid-Temperature Alpha-Amylase (Liquid) is obtained by deep fermentation from Bacillus subtilis. It is often used in manufacture of starch sugar and alcohol. This product is available in a light brown liquid. It is widely used in food industry. Best operational temperature 60 - 700C, applicable to the liquefaction process of 900C (highest). Stable in 600C or below.
Heat Stable Alpha Amylase (High Temperature) is made from the best strain of Bacillus licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety. This food-grade product possesses better heat resistance. It is applied broadly for “liquidizing” in the industry of starch sugar.
Xylanase is a class of enzyme that degrade the linear polysaccharide xylan into xylose, thus breaking down hemicellulose, one of the major components of plant cell walls. Commercial applications for xylanase include the chlorine-free bleaching of wood pulp prior to the papermaking process, and the increased digestibility of silage. Apart from its use in the pulp and paper industry, xylanases are also used as food additives to poultry, in wheat flour for improving dough handling and quality of baked products
Xylanases are hydrolytic enzymes which cleave the β-1, 4 backbone of the complex plant cell wall polysaccharide xylan. Xylan is the major hemicellulosic constituent of cell wall. Most of the bacterial xylanases are alkali- and/or thermostable and could be free of cellulose activity. These features make them ideal candidate for industrial applications such as Bakery, Bleaching of pulp, Cellulose and paper industry and Feed additive
The glucoamylase (Amyloglucosidase) enzyme is a food grade enzyme complex obtained by controlled fermentation of Aspergillus niger. The enzyme hydrolyzes terminal 1,4-linked alpha-D-glucose residues successively from non-reducing ends of amylose chains to release free glucose. This fermentation also possesses the ability to hydrolyze alpha-1, 6-glu- cosidic linkages in isomaltose and dextrins. Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production beer and ethanol.
A lipase is any enzyme that catalyzes the hydrolysis of fats. Lipases perform essential roles in digestion, transport and processing of dietary lipids. Lipases serve important roles in human practices as ancient as yogurt and cheese fermentation. However, lipases are also being exploited as cheap and versatile catalysts to degrade lipids in more modern applications.
For instance, use in applications such as baking, laundry detergents and even as biocatalysts in alternative energy strategies to convert vegetable oil into fuel. High enzyme activity lipase can replace traditional catalyst in processing biodiesel, as this enzyme replaces chemicals in a process which is otherwise highly energy intensive,] and can be more environmentally friendly and safe.
A Phospolipase is an enzyme that hydrolyzes phospholipids into fatty acids and other lipophilic substances. It is used in de-gumming of vegetable oils and also used as emulsifier in bakery industry.
In sugar production, dextrans are undesirable compounds synthesized by contaminant microorganisms from sucrose, increasing the viscosity of the flow and reducing industrial recovery, bringing about significant losses. The use of the dextranase enzyme is the most efficient method for hydrolyzing the dextrans at sugar mills.
Beta Glucanase is an enzyme that hydrolyzes β-glucans. The most important β-glucanases for brewing are those that break down the β-glucans located in the cell walls of the barley endosperm.
Papain is a hydrolyzing enzyme obtained from the green unripe Carica Papaya fruit. The papain enzyme rapidly hydrolyses a variety of proteins over a widely range of conditions. It is a high quality Papain product in fine powdered form. The powdered form of Papain has the advantage that due to its less moisture content it has less susceptibility to microbial contamination and generally has a higher shelf life
Papain, also known as papaya proteinase I, is a cysteine protease enzyme present in papaya. The mechanism by which papain breaks peptide bonds involves the use of a catalytic triad with a deprotonated cysteine. It is also used as an ingredient in various enzymatic debriding preparations. These are used in the care of some chronic wounds to clean up dead tissue. Papain breaks down tough meat fibres, and has been used for thousands of years to tenderise meat.
Acid protease is a water soluble enzyme that is capable of breaking down peptide bonds in proteins. It breaks down and increases protein dispersibility, solubility, palatability and digestibility. They exhibits maximum activity and stability in acid conditions (pH 2.0–5.0) and is inactivated at pH values above 6.0.
Alkaline proteases are defined as those proteases, which are active in a neutral to alkaline pH range. They either have a serine centre or are of metallo-type and they are the largely studied group of enzymes because of their wide use in detergent, food, pharmaceutical and leather industries.
A protease (also called a peptidase or proteinase) is an enzyme that helps proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases are used in industry, medicine and as a basic biological research tool. Digestive proteases are part of many laundry detergents and are also used extensively in the bread industry in bread improver. A variety of proteases are used medically both for their native function (e.g. controlling blood clotting) and for completely artificial functions (e.g. for the targeted degradation of pathogenic proteins). Highly specific proteases such as TEV protease and thrombin are commonly used to cleave fusion proteins and affinity tags in a controlled fashion.
Glucose oxidase is a secreted enzyme produced predominantly by the fungi Aspergillus and Penicillium species. It catalyses the oxidation of the sugar b-D-glucose to form D-glucono- 1,5-lactone and hydrogen peroxide. In manufacturing, Glucose Oxidase is used as an additive thanks to its oxidizing effects: it prompts for stronger dough in bakery, replacing oxidants such as bromated. It also helps remove oxygen from food packaging, or D-glucose from egg white to prevent browning.
Pectin methylesterase (PME) is the first enzyme acting on pectin, a major component of plant cell wall. PME catalyzes reactions according to the double-displacement mechanism. Pectinases have been utilized in the commercial sector for wine and fruit juice industry for Clarification of Juices, Firming of Fruits and Vegetables before Processing etc. PME and other pectinases are used in combination to extract oil in different crops by liquefying the structural components of their cell walls.
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. The resulting mixture of fructose and glucose is called inverted sugar syrup. Other application of the enzyme is seen in drug and pharmaceutical industries. Also it is used in the manufacture of artificial honey and plasticizing agents which are used in cosmetics.