Food Enzymes catalyzes chemicals reactions in Food Products

chemical-categories

Endozym Glucapec

Endozym Glucapec is an enzymatic agent studied for the treatment of wines displaying a high concentration in glucans and pectins, compounds heavily influencing the clarification and the filterability of the processed products, putting serious uncertainties on the brightness of the finished wine. Endozym Glucapec is particularly indicated for the treatment of musts and wines deriving from Botrytis affected grapes and for the support it gives to young wines, or too much ripened wines, or pressed wines. Endozym Glucapec can be utilized on must, on wine at the end of the fermentation and also during maturation, contributing, in any specific case, to markedly improve general conditions.

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Exopeptidase

Exopeptidase is an enzyme produced in the pancreas that catalyses the removal of an amino acid from the end of a polypeptide chain. Exopeptidase cleaves the end of a polypeptide chain. Aminopeptidase, an enzyme in the brush border of the small intestine, will cleave a single amino acid from the aminoterminal.

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Glutathione peroxidase

Glutathione peroxidase (EC 1.11.1.9) is the general name of an enzyme family with peroxidase activity whose main biological role is to protect the organism from oxidative damage. The biochemical function of glutathione peroxidase is to reduce lipid hydroperoxides to their corresponding alcohols and to reduce free hydrogen peroxide to water.

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Lactase

Lactase is belongs to β-galactosidase family of enzymes.It is a glycoside hydrolase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers.It is essential for digestive hydrolysis of lactose in milk. Its deficiency causes lactose intolerance.

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Lipase (from hog pancreas)

Lipase is a water-soluble enzyme that catalyzes the hydrolysis of ester chemical bonds in water-insoluble lipid substrates. Lipases are a subclass of the esterases. Lipases are also being exploited as cheap and versatile catalysts to degrade lipids in more modern applications.

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Maltase

Maltase (EC 3.2.1.20) is an enzyme that breaks down the disaccharide maltose.It is equivalent to alpha-glucosidase, but the term "maltase" emphasizes the disaccharide nature of the substrate from which glucose is cleaved, and "alpha-glucosidase" emphasizes the bond, whether the substrate is a disaccharide or polysaccharide.

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Pancreatin

Pancreatin or Pancrelipase is a mixture of several digestive enzymes produced by the exocrine cells of the pancreas. It is composed of amylase, lipase and protease. This mixture is used to treat conditions in which pancreatic secretions are deficient, such as surgical pancreatectomy, pancreatitis and cystic fibrosis.

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Papaynase NA

Papaynase NA is a special agent created by the AEB Group to be used for beer stabilization. It contains an enzymatic preparation based on papain, vegetable substance able to carry out a strong and selective proteolitic activity. Papaynase NA partially breaks down the proteinaceous substances and micropolypeptides responsible for the colloidal clouding of beer. Papaynase NA can be utilized during maturation or in filtered beer. The action of Papaynase NA is aimed to the demolition of specific proteins present in the production intermediate, the molecules which are the main responsible for phenomena able to cause troubles and serious depreciation in beer. Papaynase NA is produced with raw materials not deriving from Genetically Modified Organisms (GMO).

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Pepsin

Pepsin is the principal proteolytic enzyme of vertebrate gastric juice. Pepsin is a monomeric, two domain, mainly beta protein with a high percentage of acidic residues. Its inactive precursor form, pepsinogen, is produced in stomach mucosa.Pepsin has broad specificity with a preference for peptides containing linkages with aromatic or carboxylic L-amino acids. It preferentially cleaves C-terminal to Phe and Leu and to a lesser extent Glu linkages.It is one of three principal protein-degrading, or proteolytic, enzymes in the digestive system, the other two being chymotrypsin and trypsin.Pepsin is most efficient in cleaving peptide bonds between hydrophobic and preferably aromatic amino acids such as phenylalanine, tryptophan, and tyrosine.It is widely used for the dyspepsia caused by over taking proteinic foods and lack of stomach proteinase caused by digestive hypofunction in the recovering period. It also has effect on curing chronic of atrophic gastritis, gastric cancer and malignant anaemia.Pepsin and other proteolytic enzymes are used in the laboratory analysis of various proteins,and also used in the preparation of cheese and other proteincontaining foods.

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Peptidase

Peptidase is an enzyme that can break down a peptide into its component amino acids. It is a food grade proteolytic enzyme . It is developed to produce protein hydrolysates rich in amino acids.

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