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Malonyl-CoA decarboxylase is an enzyme associated with Malonyl-CoA decarboxylase deficiency.It catalyzes the conversion of malonyl-CoA into acetyl-CoA and carbon dioxide.
Maltosylase-Alpha is a fungal maltogenic amylase (EC 3.2.1.1). Maltosylase-alpha is able to produce high levels of maltose by saccharifying starches of different origins. It's purpose is to produce maltose syrups with more than 50% of maltose, and to produce high attenuated beer in combination with DESATASE (limit dextrinase). It is also used to produce high gravity worts by mixing classic 12°P wort with high maltose syrup.
Manganese Peroxidase is a hemoprotein involved in the oxidative degradation of lignin in white-rot basidiomycetes. It catalyzes the oxidation of Mn(II) to Mn(III) by H2O2. The highly reactive Mn(III) is stabilized via chelation in the presence of dicarboxylic acid.
Mannitol 2-dehydrogenase (EC 1.1.1.67) is an enzyme that belongs to the family of oxidoreductases, specifically those acting on the CH-OH group of donor with NAD+ or NADP+ as acceptor. The systematic name of this enzyme class is D-mannitol:NAD+ 2-oxidoreductase.This enzyme participates in fructose and mannose metabolism.
Mannuronate reductase (EC 1.1.1.131) is an enzyme that belongs to the family of oxidoreductases, specifically those acting on the CH-OH group of donor with NAD+ or NADP+ as acceptor. The systematic name of this enzyme class is D-mannonate:NAD(P)+ 6-oxidoreductase.
Master-Zyme - a special enzyme-based formula which provides support for Hypothalamus, Pituitary and the Adrenals using raw bovine concentrates along with several herbs and nutrients such as Gota Kola and RNA.
Metalloendopeptidase is an enzyme that functions as a metalloproteinase endopeptidase.
Metbak A is a fungal alpha amylase enzyme preparation produced by a selected strain of Aspergillus species. This result in improved bread volume and crumb texture. In addition small oligosaccharides and sugars such as glucose and maltose produced by these enzymes enhance the reactions for the browning of the crust and baked flavour. In baking industry, Metbak A is used for supplementation of the alpha amylase in flour for yeast leavened doughs in order to increase the formation of fermentable sugars.
Metbak P is a fungal protease enzyme preparation produced by a selected strain of Aspergillus oryzae. Metbak P will hydrolyse wide range of proteins preferentially in an exomanner, thus producing noticeably shorter chain length peptides than conventional bacterial protease. In baking industry, Metbak P is used when making bread with ‘hard flour ‘i.e. flour high in gluten proteins to modify bread dough, which results in gluten elasticity and extensibility of dough. Metbak P provides beneficial effects when used with amylase or directly in the bake.
Metbak X is fungal xylanase enzyme preparation produced by a selected strain of Trichoderma Species. The enzymes will hydrolyse beta 1,4 bonds in xylans and arabinoxylans. Metbak X also contains some amount of beta glucanase and cellulase as side enzymes. Metbak X is used in baking industry. Metbak X gives improvement in the quality of the baked goods, giving better crumb structure, larger volume and more freshness. It improves the elasticity of gluten network in bread dough by breaking down pentosans in flour.
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