Enzyme Preparation

It is mainly used to catalyze various chemical reactions in the production process, with high catalytic efficiency, high specificity, mild action conditions, reduced energy consumption, reduced chemical pollution, etc. Its application areas are all over the food (bread baking industry, flour deep processing, fruit processing industry, etc.), textile, feed, detergent, paper, leather, medicine and energy development, environmental protection, etc. The enzyme preparation comes from biological, generally speaking it is safer and can be used in appropriate amount according to production needs.

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Examples of Enzyme Preparation

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Papain

CAS 9001-73-4

Pectinase

CAS 9032-75-1

Glycolytic Enzymes

Amylase

CAS 9000-90-2

Pepsin

CAS 9001-75-6

Chondroitin Sulfate 80%

CAS 9007-28-7

Glucosamine Hydrochloride

CAS 66-84-2

Glucosamine Sulfate

CAS 14999-43-0

Chitosan

CAS 9012-76-4

Powdered Lecithin

Soy Isoflavones 20%

Spirulina Powder

CAS 724424-92-4

Chlorella Powder

Ginkgo Biloba Extract

CAS 90045-36-6

Grape Seed Extract

CAS 84929-27-1

Soy Protein 50%

Soybean Lsolate Protein

CAS 9010-10-0

Soybean Lsolate Protein For Dairy Products

Egg White Powder

Egg Yolk Powder

Whole Egg Powder

Soybean Dietary Fiber

Pea Protein

Peanut Protein Powder

Benefits of Enzyme Preparation

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1

Biological enzymes are widely used, mainly as intermediates in pharmaceuticals, additives in food processing, and growth promoters for some livestock or poultry in the breeding process. In addition, they are widely used in other fields, including light industry, leather industry, paper industry, military industry, etc.
2

The main types of biological enzyme preparations include protease, amylase, cellulase, peroxidase, etc. The dosage is more amylase and protease, which can account for 70%-80% of biological enzyme preparations. Among them, amylase is mainly used for the improvement of dough in the process of bread production, including the pretreatment of cereal raw materials in baby food, and part of the beer manufacturing industry for saccharification and decomposition of the starch.
3

In the juice processing industry, it is used to break down starch or increase the filtration rate, and it is also used in the processing and manufacturing of vegetables, caramel, glucose and other foods.

Manufacturing Processes of Enzyme Preparation

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The production of enzymes is carried out in the following steps.

Isolation of microorganisms, development of strains and preparation of inoculums According to microbiological techniques for the isolation of microorganisms on culture media.
The production of large amounts of enzymes and small amounts of other metabolites.
The completion of the fermentation process in a short period of time.
The utilization of low-cost media by the microorganisms. Once a suitable microorganism is obtained, its enzyme production capacity is optimized by improving the strain and formulating the medium (pH and temperature). Development of microbial strains through the use of mutagens, i.e. mutagenic chemicals and UV. The procedure for the development of antibiotic-producing strains is given in the selection of Penicillium cultures. Inoculums of enzyme-producing strains developed after mutagen treatment were prepared by propagating their spores and mycelium on liquid broth.

Manufacturing Processes of Enzyme Preparation

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