Enzymes used for dairy
LACTASES
ENZECO® FUNGAL LACTASE
An acid optimum beta-D-galactoside galactohydrolase (β-galactosidase) derived from a non-GMO strain of Aspergillus oryzae. It hydrolyzes lactose resulting in glucose and galactose sugars. Generally used in dry mixes containing lactose, lactase type tablets or in capsules for nutraceutical applications. It can also be used in fermented products such as yogurt and in the production of galactooligosaccharides (GOS). It is stable at acid pH’s and higher temperatures.
Activity assay: FCC ALU
ENZECO® LACTASE NL
A food-grade enzyme preparation derived from the dairy yeast Kluyveromyces, which converts lactose to its component sugars, glucose and galactose. Typically used for the production of no/low lactose products such as milk, yogurt, galactooligosaccharides (GOS), and Dulce de leche.
Activity assay: YLU (Yeast Lactase Unit)
ENZECO® LACTASE KL
A highly concentrated and easily filterable food-grade lactase derived from the dairy yeast Kluyveromyces. This product is designed for use in Aldose/FlexDos Systems.
Activity assay: YLU (Yeast Lactase Unit)
ENZECO® MICROBIAL LIPASE CONCENTRATE
A food-grade enzyme derived from a non-GMO Strain of Aspergillus niger. It is a high activity material. The enzyme will hydrolyze fats and oils most commonly at the 1,3 position and is commonly used for enzyme modified cheese when a kosher non-animal derived lipase is required.
Activity assays: FIPU (Fédération Internationale Pharmaceutique unit)
ENZECO® ESTERASE/LIPASE
A food-grade a triacylglycerol lipase produced by the controlled fermentation of a non-GMO strain of Mucor javanicus. The enzyme hydrolyzes the acylester bonds in triacylglycerols (esters of fatty acids and glycerol); yielding mono- and diglycerides, glycerol, and free fatty acids. This product preferentially releases shorter chain fatty acids.
Activity assays: FIPU (Fédération Internationale Pharmaceutique unit)
ENZECO® LIPASE RO 20
A unique lipase derived from a non-GMO Strain of 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.
Activity assay: FIPU (Fédération Internationale Pharmaceutique unit)
ENZECO® ESTERASE / LIPASE RO 2
A unique lipase derived from a non-GMO Strain of Rhizopus oryzae. The enzyme provides hydrolysis of triacylglycerol lipids to release free fatty acids. Dominant action is cleavage at the 1 and 3 positions of the glycerol base. Produces more short and medium length fatty acids than those of longer length.
Activity assay: BGE
ENZECO® CANDIDA LIPASE 400
A highly concentrated, unstandardized lipase derived from a non-GMO Strain of Candida cylindracea. This lipase hydrolyzes a wide variety of fats and oils and is particularly active at low to moderate temperatures and can be used as a replacement for pancreatic lipase in some applications.
Activity assay: FIPU (Fédération Internationale Pharmaceutique unit)
PROTEASES
THISTLEZYME®
A naturally occurring Aspartic Acid Protease used for milk clotting. The enzyme is from a plant origin, obtained by extraction and partial purification of proteases from Cynara cardunculus (thistle or Cardoon) flowers.
Historically, this enzyme has been document for use for cheese making in Spain and Portugal as far back as 200B.C. This enzyme is traditionally used in sheep (ewe) and goat's milk cheese, but it also works with cow's milk. For more information on cheesemaking with Thistlezyme®, please visit ThistleRennet.com
Cheese making is not the only dairy related application that this enzyme can be used in; it also is effective in the production of Enzyme Modified Cheese. Since Thistlezyme® hydrolyzes multiple casein fractions, many new peptides will be formed, which is different from the other microbial or animal proteases. They enzyme hydrolyzes all of the casein bonds, giving the EMC a very smooth texture.
NEW - ENZECO® FICIN 100
Ficin, a natural non-GMO proteolytic biocatalyst from the latex of Ficus species (tropical fig tree), is approved for use in food and perfect for clean label products. Ficin functions similarly to other plant cysteine proteases, such as Papain and Bromelain, but has a lower deactivation temperature, making it ideal for meat tenderizing applications, particularly thin cuts of meat such as fajita strips. Read more.
Applications include: Meat tenderizing
ENZECO® FUNGAL PROTEASE
A highly concentrated food grade fungal proteolytic enzyme, with a high level of endo-protease and lower levels of exo-protease. It is derived from a non-GMO strain of Aspergillus oryzae and is available as a powder or micro-granulate at different activity levels up to 1,000,000 HUT/g.
Activity assays: Hemoglobin Units on Tyrosine basis (HUT)
ENZECO® FUNGAL PROTEASE 400
A unique fungal protease blend from a non-GMO strain of Aspergillus oryzae that contains proteases with an acid pH optimum as well as an alkaline pH optimum. It contains a high level of debittering enzymes and endo-action proteases for flavor enhanced hydrolyzed proteins. This product also contains leucine aminopeptidase (LAP), fungal alkaline protease, fungal natural protease, and carboxypeptidase.
Applications include: Flavor modification • Baking • Meat tenderizing • Food supplement/Nutraceuticals • Enzyme Modified Cheeses (EMCs) and other Dairy applications • Other Protein Hydrolysis applications, such as soy, pea, whey, casein
Activity assays: Hemoglobin Units on Tyrosine basis (HUT)
ENZECO® FUNGAL ACID PROTEASE
Derived from a non-GMO strain 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. This product can be used up to a pH of 6.5. At this higher pH, the product can be used for flavor modification.
Activity assays: Sold on Spectrophotometric Acid Protease (SAP). Activity can also be reported on Acid Protease Units (APU), Milk Clot Units (MCU), Hemoglobin Units on Tyrosine (HUT)
ENZECO® DPP (dipeptidyl aminopeptidase)
A protease enzyme preparation derived from a non-GMO Strain of Aspergillus oryzae and containing high levels of dipeptidyl-aminopeptidase. Primary used in flavor modification and protein hydrolysis.
This enzyme must be used with or directly after another protease.
Activity assays: DAP or DPP IV
ENZECO® PROTEASE FNP
A fungal neutral protease preparation derived from a non-GMO Strain of Aspergillus oryzae that has optimum activity from pH 5-7 and contains a high level of aminopeptidase activity and acid carboxypeptidase. It also contains a high level of debittering enzymes (leucine aminopeptidase (LAP) and Carboxypeptidase) and endo-action proteases for flavor enhanced hydrolyzed proteins
Activity assays: Casein Folin A (CFA), Activity can also be reported on Hemoglobin Units on Tyrosine basis (HUT)
ENZECO® PEPTIDASE AO-30
An enzyme derived from a non-GMO Strain of Aspergillus oryzae that has debittering side activities. Primarily performs exo-hydrolysis that releases amino acids from the terminals of proteins and peptides.
This enzyme must be used with or directly after another protease.
Activity assays: Hemoglobin Units on Tyrosine basis (HUT)
ENZECO® NEUTRAL BACTERIAL PROTEASE 160S
This is a neutral protease derived from Bacillus amyloliquefaciens (formerly B. subtilis) that has optimum activity from pH 5.5-8.0 and contains no/very low amylase side activity. Hydrolyzes polypeptides to produce lower molecular weight peptides.
Activity assays: Protease Assay (PC)
ENZECO® BACTERIAL PROTEASE BL
A protease enzyme preparation derived from a non-GMO stain Bacillus licheniformis. It contains endopeptidase and exopeptidase, which are used for hydrolyzing proteins and for improves flavor.
Activity assays: Protease Assay (PC)