Cellulase is a kind of enzyme preparation which produced by cellulase modification. The cellulase of which with high alkaline be used as an ingredient for detergent. In the washing process, cellulase can effectively remove microfiber on fabric for wear. It also can keep cotton fiber fabric with bright color and good smoothness. Therefore, after the […]

Lipase is a kind of enzyme preparation produced by aspergillus submerged fermentation. It is also a kind of modified enzyme preparation after DNA recombination. The main activated composition lipase can hydrolyze grease into dihydroxypropyl ester/ diacylglycerol/ glycerin/free fatty acid.

A purified bacterial alpha-amylase enzyme that reduces the viscosity of gelatinized starch and produces large amounts of low molecular weight oligosaccharides.

An enzyme capable of broad specificity protein hydrolysis over a wide pH range.bromelain is one of the most popular substances to use for meat tenderizing and in pet food production.

An enzyme capable of hydrolyzing cellulose. Typically used in food processing, animal feed, dietary supplements, and other food grade ;hydrolyzing cellulose.;

Concentrated cellulase enzyme used in laundry and pre-soak detergents to restore the color and the appearance of cotton and cotton-containing garments.

Highly concentrated neutral bacterial protease enzyme used in laundry detergents and cleaning products to remove protein containing stains such as grass, blood, mucus, feces and foods.

A food-grade, liquid lactase designed to produce lactose-free and reduced lactose dairy products with out altering flavor.

Fungal amylase is a liquid amylase preparation fermented by aspergillus. Fungal amylase hydrolyzes starch into maltotriose, dextrose and other oligosaccharides.

Glucoamylase adopts fine microorganisms of aspergillus niger extract from its submerged fermentation, no transglucosidase and with high percent conversion. This series products have two kinds-powder and liquid, be widely used in starch sugar,alcohol,brewage,monosodium glutamate,glucose, organic acid, bacteriophage and other industries.

A glucoamylase enzyme used to produce extra glucose and limited dextrinization of starch carbohydrates. Results in better crust color and crumb softness.

It is a fungal Glucoamylase enzyme derived from a selected strain of Aspergillus niger. The enzyme is a 1, 4- alpha-D-glucan glucohydrolase (E.C. 3.2.1.3) and is commonly referred to as Glucoamylase or Amyloglucosidase. It is an exoamylase that catalyzes the release of successive glucose units from non-reducing ends of dextrin and oligosaccharides chain by hydrolyzing […]

The hemicellulase acts on flour pentosans to improve the elasticity of dough gluten/pentosan complexes, enhance dough stability and strength, loaf volume, and crumb structure.

An enzyme capable of hydrolyzing sucrose into glucose and fructose. Typically used in manufacturing confectionaries, dietary supplements, and other food grade applications.

Amine oxidases (AO) are enzymes that catalyze the oxidation of a wide range of biogenic amines including many neurotransmitters, histamine and xenobiotic amines. There are two classes of amine oxidases: flavin-containing (EC 1.4.3.4) and copper-containing (EC 1.4.3.6). Copper-containing AO act as a disulphide-linked homodimer. They catalyse the oxidation of primary amines to aldehydes, with the […]

Glutamine synthetase (GS) (EC 6.3.1.2) is an enzyme that plays an essential role in the metabolism of nitrogen by catalyzing the condensation of glutamate and ammonia to form glutamine: Glutamate + ATP + NH3 → Glutamine + ADP + phosphate. Glutamine Synthetase uses ammonia produced by nitrate reduction, amino acid degradation, and photorespiration. The amide […]

In enzymology, a bilirubin oxidase (EC 1.3.3.5) is an enzyme that catalyzes the chemical reaction 2 bilirubin + O2 2 biliverdin + 2 H2O. Thus, the two substrates of this enzyme are bilirubin and O2, whereas its two products are biliverdin and H2O. This enzyme belongs to the family of oxidoreductases, to be specific those […]

Glutamate dehydrogenase (GLDH) is an enzyme, present in most microbes and the mitochondria of eukaryotes, as are some of the other enzymes required for urea synthesis, that converts glutamate to α-ketoglutarate, and vice versa. In animals, the produced ammonia is usually used as a substrate in the urea cycle. Typically, the α-ketoglutarate to glutamate reaction […]

In enzymology, a L-ascorbate oxidase (EC 1.10.3.3) is an enzyme that catalyzes the chemical reaction2 L-ascorbate + O2 2 dehydroascorbate + 2 H2O. Thus, the two substrates of this enzyme are L-ascorbate and O2, whereas its two products are dehydroascorbate and H2O.

In enzymology, a glycerophosphocholine phosphodiesterase (EC 3.1.4.2) is an enzyme that catalyzes the chemical reaction: sn-glycero-3-phosphocholine + H2O choline + sn-glycerol 3-phosphate. Thus, the two substrates of this enzyme are sn-glycero-3-phosphocholine and H2O, whereas its two products are choline and sn-glycerol 3-phosphate.

Recombinant Cholesterol Oxidase belongs to the family of oxidoreductases, specifically those acting on the CH-OH group of donor with oxygen as acceptor. This enzyme participates in bile acid biosynthesis.

Glucose-6-phosphate dehydrogenase (G6PD or G6PDH) (EC 1.1.1.49) is a cytosolic enzyme that catalyzes the chemical reaction:D-glucose 6-phosphate + NADP+ 6-phospho-D-glucono-1,5-lactone + NADPH + H+. This enzyme is in the pentose phosphate pathway, a metabolic pathway that supplies reducing energy to cells (such as erythrocytes) by maintaining the level of the co-enzyme nicotinamide adenine dinucleotide phosphate […]

The activity of glycerol kinase is found widely in nature. In microorganisms GK makes possible the utilization of glycerol as a carbon source. In mammals the enzyme represents a juncture of sugar and fat metabolism; The enzyme is important to the clinical chemist in the determination of glycerol. GK is also useful in the assay […]

Creatinine Amidohydrolase catalyzes the hydrolytic reaction converting creatinine to creatine. The enzyme is purified from a microorganism. The molecular size of the enzyme is approximately 175,000. The enzyme is useful for the enzy-matic assay of creatinine when coupled with other related enzymes. Creatinine + H2O → Creatine.

Sterol esterase belongs to the family of hydrolases, specifically those acting on carboxylic ester bonds. The systematic name of this enzyme class is steryl-ester acylhydrolase. This enzyme participates in bile acid biosynthesis.

Neutral Protease is made from Bacillus subtilis No. 1.398 through fermentation and extraction technique. This product can catalyze protein to hydrolyze into low molecular peptide and amino acid. It is mainly used in the industry of Beer Brewing.

An enzyme capable of hydrolyzing protein to peptides and amino acids. Typically used in pet food and flavor manufacture.

An enzyme capable of broad specificity protein hydrolysis over a wide pH range. Typically used as a meat tenderizer and in pet food production.

A protease enzyme used in food processing applications to break down and increase the solubility, dispersability, palatability and digestibility of proteins.

An effective pullulanase enzyme that hydrolyzes alpha-1,6 glycosidic bonds present in starch side chains and amylopectin.

A cost-effective fungal source alternative to cloned and calf rennet in the cheese making process.

It is a starch-hydrolyzing alpha-amylase with high heat and pH stability derived from a selected strain of Bacillus licheniformis. The enzyme is an endo-amylase that randomly hydrolyses alpha-1, 4-glucosidic bonds to reduce the viscosity of gelatinized starch, producing soluble dextrin’s and oligosaccharides.

It is a triacylglycerol lipase enzyme produced by the controlled fermentation of Candida rugosa,suitable for processing dairy fats and oils.

[Source]: porcine pancreas (or bovine pancreas) [Molecular weight] :~23.3KDa [Structure features]: folding single-chain (alkalescence) [Nature]: As a protein enzyme, a type of serine proteases, specialized hydrolysis carboxyl terminal is peptide linkage of alkaline amino acid.

An enzyme that hydrolyzes xylan. Typically used in food processing and dietary supplements.

It is a Xylan hydrolyzing Xylanase enzyme with heat and pH stability derived from a selected strain of Aspergillus. Xylans are polysaccharides composed of β-1, 4- linked Xylopyranose units. They are one of the major constituents of plant cell walls and account for more than 30 % of the dry weight of terrestrial plants. The […]

α-Amylase isolated from porcine pancreas is a glycoprotein.2 It is a single polypeptide chain of approximately 475 residues containing 2 SH groups and four disulfide bridges and a tightly bound Ca2+ necessary for stability.3,4 Chloride ions are necessary for activity and stability5 The pH range for activity is 5.5 to 8.0, with the pH optimum […]

An alpha-acetolactate decarboxylase that bypasses production of diacetyl, converting alpha-acetolactate to acetoin, which reduces maturation time and improves taste, color and aroma.

A purified bacterial alpha-amylase enzyme used for moderately high temperature liquefaction of grain mash starch.

An alpha-amylase enzyme used to produce maltose and dextrins that improve fermentation, baking volume, crumb structure and softness.