Flavor Modification Enzymes
Cheese, oils, meats, vegetable protein, and yeast are all compounds that can be used as a substrate for enhanced flavor productions. 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 CONCENTRATE
Aspergillus oryzae 500,000 HUT/gram. Composed of acid and neutral proteases. A cost effective fungal protease for general protein hydrolysis. pH range 3.0 to 6.0 with an optimum temperature range of up to 50 degrees C.

ENZECO® FUNGAL PROTEASE 400
Aspergillus oryzae 400,000 HUT/gram. Composed of acid, neutral, and some alkaline proteases. Higher in aminopeptidases such as LAP (leucine aminopeptidase) and other acid stable peptidases like GTG-ase, (glu-Tyr-Glu substrate), than FUNGAL PROTEASE CONCENTRATE. A pH range of 5.0 to 11.0 with optimums at 7.0 and 11.0. Temperature range of up to 60 degrees C.

ENZECO® FUNGAL PROTEASE 100
Aspergillus oryzae, 100,000 HUT/gram (tentative specification). A fungal protease preparation with the highest level of LAP and GTG-ase relative to the HUT activity. The effective pH range is from 6.0 to 9.0 for the endo proteases and leucine aminopeptidase. The temperature range is up to 60 degrees C.

ENZECO® FUNGAL ACID PROTEASE
Aspergillus niger, 1100 MCU/mg. Primarily acid stable proteases with an optimum range of 2.5 to 4.5. Works well when endo activity is required along with GTG-ase activity. Inactivated at temperatures about 65 degrees C.

ENZECO® GLUTAMINASE ADK
Bacillus subtilis, 100 glutaminase units/g. This is a neutral protease with high levels of glutaminase activity. It works best in combination with another exo protease containing product such as ENZECO® FUNGAL PROTEASE 400. The optimum pH is neutral and the optimum temperature range is 50 - 60 degrees C.

ENZECO® NEUTRAL BACTERIAL PROTEASE 160K
Neutral bacterial protease derived from a unique B. subtilis. The pH optimum is from 6.0 to 8.0 and is rapidly inactivated above 60 degrees C. It is standardized at 160,000 PC/gram. It is available kosher certified and has no/very low amylase side activity.

ENZECO® NEUTRAL BACTERIAL PROTEASE BA 170
This is a liquid neutral/alkaline protease that is kosher with a pH range of 6.0 to 9.5 and an optimum temperature range of 40 - 60 degrees C. Very effective hydrolysis of vegetable proteins such as gluten.

ENZECO® BROMELAIN Protease from the fruit of pineapple (Ananas comosus)characterized by its controlled selective hydrolysis over a wide range of pH and temperature conditions.

ENZECO® PURIFIED PAPAIN Papain powder derived from papaya latex. Available in a wide range of activities and in powder or liquid form.

LIQUIPANOL®
Liquid papain preparations

ENZECO® PURIFIED PAPAIN RS-600
Papain powder derived from papaya latex. No sulfite was added during the collection of the latex. This is a very low sulfite version of our papain standardized at 600 TU per milligram. Best for use when low level of residual sulfites is required in the final product.

ENZECO® TRYPSIN, ENZECO® CHYMOTRYPSIN
Derived from bovine or porcine sources. It is generally available in various ratios of trypsin: chymotrypsin. An example is our CHYMOTRYPSIN 1:1 (bovine) with an activity of 1000 chymotrypsin units/mg and 1000 trypsin units/mg. Another option is our TRYPSIN 1200 (porcine) with 1200 trypsin units/mg and approximately 300 chymotrypsin units per mg.

LIPASES

ENZECO® ESTERASE / LIPASE
Derived from Mucor miehei, primarily esterase activity. Hydrolyzes triglycerides and produces high levels of short chain fatty acids without excessive production of the longer chain fatty acids.

ENZECO® MICROBIAL LIPASE 50,000
Derived from A. niger. Random cleaving of the 1,3 positions on fats and oils. Commonly used for enzyme modified cheese when a kosher non animal derived lipase is required.

ENZECO® MICROBIAL LIPASE RO20
Derived from Rhizopus oryzae. This enzyme produces high amounts of short chain fatty acids but does not produce as many long chain fatty acids as the A. niger or pancreatic lipase. Very good for enzyme modified cream
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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.