Fungal Diastase
The Fungal Diastase Or Fungal Alpha Amylase is a potent, dependable, powerful enzyme complex, obtained from Aspergillus oryzae. The Fungal Diastase is manufactured by controlled fermentation of Fungi Aspergillus oryzae, followed by a sophisticated down stream process of recovery.
Fungal Lactase
Lactase is an enzyme in the small intestine that digests lactose (the naturally occurring sugar in milk). Normally lactase breaks lactose down into a form that can be easily absorbed by the blood. Milk, ice cream, yogurt and other dairy products have varying levels of lactose, which affect how much lactase is required for proper digestion.
Fungal Lipase
Fungal Lipase is manufactured from genus aspergillus by fermentation. This is followed by sophisticated down stream processes, which includes filtration, concentration, micro filtration and finally spray drying to fine powder.
Glucoamylase
Glucoamylase (EC 3.2.1.3) is an important industrial enzyme that is used by the manufacturers of high fructose corn syrup (HFCS). More than half of all commercial baked goods and practically all soft drink bottlers use this syrup instead of sugar because HFCS is both sweeter and cheaper. Glucoamylase catalyzes the breakdown of malto-oligosaccharides to glucose.
Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units.
Glucose Oxidase
Glucose oxidase (ß -?D-glucose: oxygen 1-oxidoreductase, EC1.1.3.4) catalyses the oxidation of ß-D-glucose to D-glucono-1,5-lactone and hydrogen peroxide, using molecular oxygen as the electron acceptor.
Glucose oxidase is widely used for the determination of glucose in body fluids and in removing residual glucose and oxygen from beverages and foodstuffs. Furthermore, Glucose oxidase-producing moulds such as Aspergillus and Penicillum Species are used for the biological production of gluconic acid.
Hemicellulase
Hemicellulase is an enzyme that breaks down hemicellulose. Hemicellulose catagorizes a variety of polysaccharides that are more complex than sugars and less complex than cellulose, that are found in plant walls.
It is a mixture of enzymes which can hydrolyze the indigestible components of plant fibers. Since humans lack the endogenous enzymes required to digest plant fibers, the supplementation of hemicellulase provides humans with an additional source of nutrition and reduces the bulking effect of fibrous foods. Scientific evidence suggests that carbohydrolytic enzymes, such as Hemicellulase, can be useful supplements for digestive support and general nutritional support.
Invertase
Invertase is a yeast-derived enzyme. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. Invertase is used to improve shelf life of confections.
The official name for invertase is beta-fructofuranosidase (EC3.2.1.26), which implies that the reaction catalyzed by this enzyme is the hydrolysis of the terminal nonreducing beta-fructofuranoside residues in beta-fructofuranosides. Note that alpha-D-glucosidase, which splits off a terminal glucose unit, can also catalyze this reaction. Note that sucrose can be hydrolyzed relatively easily; the reaction proceeds in an acidic environment without the aid of invertase.
Laccase
Laccase is a copper-containing enzyme, 1,4-benzenediol oxidase (EC 1.10.3.2), found in higher plants and microorganisms. Laccases are multicopper oxidases of wide specificity that carry out one-electron oxidation of phenolic and related compounds, and reduce O2 to water. The enzymes are polymeric and generally contain one each of type 1, type 2, type 3 copper centers per subunit, where the type 2 and type 3 are close together forming a trinuclear copper cluster.
Malt Diastase
Malt diastase is a carbohydrolytic enzyme useful for digestive support and general nutrition support. Malt diastase is characterized by the ability to break down amylose and other polysaccharides. The enzyme works with amylase and glucoamylase to digest carbohydrate rich foods such as grains as well as malt, maltose, and sugars. Malt diastase is also known as maltase. It is produced by the cells lining the small intestine.
Nattokinase
Nattokinase is a potent fibrinolytic enzyme extracted and highly purified from a traditional Japanese food called Natto. Natto is a fermented cheese-like food that has been used in Japan for over 1000 years for its popular taste and as a folk remedy for heart and vascular diseases. Natto is produced by a fermentation process by adding Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting Nattokinase enzyme, is produced when Bacillus natto acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme.
Neutral Cellulase
The activity of any enzyme depends primarily on the pH and temperature of the reaction system. Basically, cellulases can be divided in to four basic groups according to the pH required for optimum enzymatic activity. One group is called Acid Cellulases because the pH ranges from 4.5 to 5.0. There are Hybrid Cellulases whose optimum pH is 4.5 to 7.0. The third group called the Neutral Cellulases is active from a pH 6.0 to 8.0 but is optimal at pH 6.2. The fourth group is commonly referred as to Alkaline Cellulase enzymes because its optimum pH is 7.2 to 8.5.
