Flavor Modification Enzymes

Much has been written about the production methods used for enzyme modified cheese, fat hydrolysis, production of savory flavors from proteins, and general protein hydrolysis. Generally, proteases and lipases are useful for these applications. These enzymes are described in this brochure as well as some general properties useful in comparing performance in a variety of systems.



PROTEASES

ENZECO® FUNGAL PROTEASE 
A highly concentrated food grade fungal proteolytic enzyme with some alpha amylase activity. It is derived from Aspergillus oryzae and is available as a powder at different activity levels up to 1,000,000 HUT/g.

ENZECO® FUNGAL PROTEASE 400
A fungal protease preparation from Aspergillus oryzae that contains proteases with an acid pH optimum as well as an alkaline pH optimum.  It contains moderate amounts of debittering enzymes as well has endo-action proteases for rapid hydrolysis of the protein.

ENZECO® FUNGAL ACID PROTEASE
Derived from Aspergillus niger, , this protease has a pH optimum of 2.5 – 3.5. Its  low pH optimum has proven useful in protein hydrolysis as a kosher/halal alternate to pepsin.  Works well when endo activity is required along with GTG-ase activity.

ENZECO® GLUTAMINASE ADK
A neutral protease derived from Bacillus subtilis, with 100 U/g of glutaminase activity.  It works best when used in combination with a exo protease at a neutral pH.

ENZECO® NEUTRAL BACTERIAL PROTEASE 160B
This is a neutral protease derived from Bacillus subtilis that has optimum activity from pH 5.5-8 and contains no/very low amylase side activity.

ENZECO® BROMELAIN
Broad spectrum protease derived from pineapple that works across a wide pH range and has good heat stability. This is a powdered enzyme that is available at different activity levels and standardized by several alternative methods such as FCC PU, CDU, MCU and others.

ENZECO® PURIFIED PAPAIN CONCENTRATE
A concentrated papain powder.  Papain is versatile protease extracted from papaya that will rapidly hydrolyze a variety of proteins over a wide range of conditions.

ENZECO® PURIFIED PAPAIN RS CONCENTRATE
A new papain that is processed without the use of sulfites. The enzyme is OMRI registered for use in organic food processing.  Activity range is 800 TU – 1100 TU/mg.

ENZECO® PURIFIED PAPAIN RS 600
EDC’s no added sulfite papain standardized to 600 TU/mg (approximately 36,000 FCC PU/mg) on maltodextrin.

LIQUIPANOL®
Liquid Papain, standardized to activities of 100 or 200TU/mg.

PANOL®
Powdered Papain, standardized to activities of 100 and 300 MCU/mg.

Enzeco® Aspartic Acid Protease
A natural extract from the Cynara cardunculus flowers with unique and versatile milk clotting properties and for hydrolyzing milk proteins and other protein sources.

ENZECO® DPP (dipeptidyl aminopeptidase)
A protease enzyme preparation derived from Aspergillus oryzae and containing  high levels of dipeptidyl-aminopeptidase.  Primary used in flavor modification and protein hydrolysis.

ENZECO® PEPTIDASE AO-30
An enzyme derived from Aspergillus oryzae that has debittering side activities.  Primarily performs exo hydrolysis that releases amino acids from the terminals of proteins and peptides.

 

PROTEASE COMPARISONS
Relative comparisons of activity at various pH for endo activity as measured by Folin A assay method.

Enzyme pH 3.0
pH 6.0
pH 8.0
Protease Conc.
100
85
10
Protease 400
50
100
100
Protease 100
30
95
120

LIPASES

ENZECO® MICROBIAL LIPASE CONCENTRATE
A powder microbial lipase derived from a select strain of A. niger. Product can be measured on the LU ot FIPU Assay. Maximum activity is 145,000 LU/g or 25 FIPU/g.

ENZECO® ESTERASE/LIPASE
A triacylglycerol lipase derived from non-genetically modified strain of Mucor javonicus. Optimum pH 7.0 – range of 5.0 to 8.0. The enzyme hydrolyzes (breaks) the acylester bonds in triacylglycerols (esters of fatty acids and glycerol); yielding mono- and diglycerides, glycerol, and free fatty acids.

ENZECO® LIPASE RO 20
A unique lipase derived from Rhizopus oryzae. The enzyme produces significant levels of short chain fatty acids such as C8. The action on longer chain fatty acids is not as aggressive as the lipase from A. niger or pancreatic lipase.

ENZECO® LIPASE CONCENTRATE
A microbial lipase derived from Candida cylindracea. It is an aggressive lipase that can hydrolyze 90%+ triglycerides to fatty acids. In this respect it is superior to pancreatic lipase, and it does not contain protease, amylase or cellulose.


These suggestions and data are based on information we believe to be reliable They are offered in good faith but without guarantee since conditions and methods of use of our products are beyond our control. Suggestions for use of our products should not be understood as recommendations that they be used in violation of any patents or government regulations.