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Urease

Urease functionally, belong to the superfamily of amidohydrolases and phosphotriestreases.It is an enzyme that catalyzes the hydrolysis of urea into carbon dioxide and ammonia.In 1926, James B. Sumner, an assistant professor at Cornell University, showed that urease is a protein by examining its crystallized form.Urease is produced by numerous taxonomically diverse bacterial species, including normal flora and nonpathogens. Also, urease has been demonstrated as a potent virulence factor for some species.Ureases are nickel-dependent enzymes that catalyze the hydrolysis of urea into 2 molecules of ammonia and 1 of carbon dioxide.Urease is a highly efficient catalyst for the hydrolysis of urea with a rate approximately 10 14 times the rate of the noncatalyzed reaction. It has a long and distinguished history in the development of enzymology.

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XyFeed

XyFeed is a heat stable Xylanase enzyme derived from Trichoderma spp. by submerged fermentation. The enzyme hydrolyzes xylans and arabino-xylans into oligosaccharides and some mono, di and trisaccharide. It is used for better feed consumption in poultry, where feed contains cereals like wheat, triticale and rye.

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AFILACT

AFILACT is an cheese making enzyme. It can be used in cheese production as an alternative to nitrate and one of the great advantages from a cheese maker's perspective is that it has no negative impact on the commercial use of the whey.

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Amylase

Amylase is an enzyme that catalyses the breakdown of starch into sugars. Amylase is present in human saliva, where it begins the chemical process of digestion. Alpha and beta amylases are important in brewing beer and liquor made from sugars derived from starch. Amylase is thought to have played a key role in human evolution in allowing humans an alternative to fruit and protein.

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Chrisin

Chrisin from Chr. Hansen is a standardized powder preparation of nisin, which is known to be effective in preventing growth of a majority of the Gram-positive organisms that exist in food products. It is used in various cheese and meat products, depending on local legislation.

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Exalase

Exalase is produced by fermentation of a selected strain of Bacillus subtilis and contains alpha-acetolactate decarboxylase activity. In classical lager fermentations withouth the use of Exalase, alpha-acetolactate is slowly converted to diacetyl by rising the temperature at the end of main fermentation and diacetyl is reduced by yeast to acetoin during the maturation period. Exalase can be used to catalyze the decarboxylation of alpha-acetolactate directly to acetoin since the beginning of excretion of alpha-acetolactate by yeast.

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Phytase

Phytase is an enzyme that can break down the undigestible phytic acid (phytate) part found in grains and oil seeds and thus release digestible phosphorus, calcium and other nutrients. Basically, phytase is a phosphates enzyme that hydrolyzes the ester phosphoric acid and inositol existing in the plants resources. The enzyme phytase is normally produced in ruminants. Phytase is used as an animal feed supplement to enhance the nutritive value of plant material by liberation of inorganic phosphate from phytic acid (myo-inositol hexakisphosphate) and, thereby, to reduce environmental phosphorus pollution.

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SEBsoak

SEBsoak is a unique enzyme blend to remove dirt, blood and most of the salt used in curing of hides/skins. It softens and swells the fibers to help restore the hide to a desirable state.

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Tannase

Tannase is an enzyme that enables the production of clear tea beverages while maintaining the tea's original deep flavor. The "browning" of tea beverages occurs because the caffeine and catechins in the tea create compounds that do not dissolve in cold water. Tannase separates the gallic acid (which is related to the bonding of caffeine and catechin) from the catechins, thus preventing the browning effect.

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Tex-DSF

Tex-DSF is a desizing agent based on bacterial alpha amylase. It is a mixture of highly concentrated alpha-amylase, wetting agent and lubricant to convert starch, and starch derivatives, into water soluble products. It has three different types of actions. The built-in wetting agent ensures proper penetration of enzyme into the textile material. The enzyme then converts the starch sizes in to soluble dextrin products, which can be easily removed in the subsequent washings. This unique combination prevents the formation of all unwanted creases, streaks, lines and crack marks during desizing process.

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