• The Role of Enzyme Blends in Protein Digestion
• The Advantages of Microbial Enzymes versus Animal Enzymes

These definitions are derived from peer-reviewed compendial sources such as Food and Chemicals Codex (FCC) and the Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC).

Frequently Asked Questions•Technical Information•What's New/What's News•Articles & Excerpts•Links•Recommended Reading•E-Mail Questions•Website Problems

Activity: One FCC Cellulase Unit (CU) is that activity that will produce a relative fluidity change of one in five minutes in a defined carboxymethyl cellulose substrate under the conditions of the assay. This assay is based on the enzymatic hydrolysis of the interior beta-1,4-glucosidic bonds of a defined carboxymethyl cellulose substrate at pH 4.5 and 40¡C. The corresponding reduction in substrate viscosity is determined with a calibrated viscometer.

Typical Side Activities: Hemicellulase and xylanase

Applications: This enzyme's primary use is as a digestive aid, particularly in animals. Cellulase is also used to produce glucose syrups and in paper milling. Research is going on to determine the possible use of this enzyme in the treatment of wastes. The end product of this reaction is glucose.

Shelf-life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Activity: One FCC Hemicellulase Unit (HCU) is that activity that will produce a relative fluidity change of one in five minutes in a locust bean gum substrate under the conditions of the assay. This assay is based on the enzymatic hydrolysis of the interior glucosidic bonds of a defined locust (carob) bean gum substrate at pH 4.5 and 40¡C. The corresponding reduction in substrate viscosity is determined with a calibrated viscometer.

Typical Side Activities: cellulase

Applications: The primary use of this enzyme complex is in the agricultural industry where it is used for supplementing or modifying animal feeds to increase nutrient availability. This enzyme decreases the level of non-starch polysaccharides and their anti-nutritive effect. This enzyme has benefits for use in human and pet digestion as well as in agricultural feeds.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note:Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Description: The food grade bromelain enzyme used in National Enzyme Company products is a mixture of enzymes isolated from both the ripe and unripe fruit as well as the stem of the pineapple plant, Ananas comosus. Bromelain contains several proteolytic enzymes, which differ in their specificity and optimum environments. Bromelain breaks down proteins to form peptides and amino acids with preferential cleavage of peptide bonds where the carbonyl group is from either a basic amino acid or an aromatic amino acid.

Activity: The activity of bromelain is measured in the FCC PU; the assay of which is based on the hydrolysis of casein. This assay is based on a 60-minute proteolytic hydrolysis of a casein substrate at pH 6.0 and 40¡C. One PU (Papain Unit) is defined as that quantity of enzyme that liberates the equivalent of 1µg of tyrosine per hour under the conditions of the assay.

Typical Side Activities: A variety of proteolytic activities

Applications: Within the food industry, proteolytic enzymes are used as meat tenderizers, and to produce protein hydrosylates. Commercially they have applications in leather production, the processing of raw silk, and detergent manufacturing. Within the health and wellness industry proteolytic enzymes have also been shown to possess valuable therapeutic action as anti-inflammatory agents and as digestive aids.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Description: This food grade fungal enzyme system used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus niger. This enzyme system is a unique mixture of enzymes that hydrolyze non-starch polysaccharides (NSPs). Hemicellulase, beta-glucanase, and phytase are included in this novel enzyme system. Hemicellulase hydrolyzes the interior glucosidic bonds of galactomannoglucans, yielding polysaccharides of lower molecular weight. Beta-glucanase acts on the interior 1,4-beta-glucosidic bonds of beta-glucans containing mixed 1,3- and 1,4-bonds. Phytase cleaves phosphate groups from phytic acid, also known as inositol hexaphosphate, releasing phosphate and free myoinositol. Hemicelluloses, beta-glucans, and phytic acid can act as anti-nutritive factors due to their tendency to bind minerals and other nutrients, and thus prevent intestinal absorption of these nutrients. These NSPs are common in many vegetable foods including grains, beans and herbs. CereCalaseª combines the enzymes necessary to hydrolyze the NSPs, increasing the availability of nutrients for absorption.

Activity: The activity of CereCalaseª is measured in Macerating Units (MU). Compendial methods of analysis do not currently exist for this combination of enzymes. No single FCC assay suitably represents the action of the enzyme system. Therefore, National Enzyme Company combines the FCC assays for hemicellulase, beta-glucanase and phytase to derive the representative MU. For more details about this unit of activity and assay procedures, please contact our technical staff.

Typical Side Activities: Cellulase and a-amylase

Applications: Each of the individual enzymes have an extensive history of use in the agricultural industry for supplementing animal feeds to increase nutrient availability. CereCalaseª is uniquely suited for use in human digestion, digestion supplements for pets, and agricultural feeds.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Description: The food grade peptidase enzyme used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus oryzae. This enzyme system contains a very high level of exo-peptidase activity. The exo-peptidases liberate amino acids by hydrolysis of the peptide bonds at the terminus of the peptide chain. Peptidase FP provides both aminopeptidase and carboxypeptidase activity. The high exo-peptidase level allows the user to obtain a high degree of protein hydrolysis without formation of bitter products.

Activity: The activity of the protease enzymes is measured in the FCC HUT; the assay of which is based on the hydrolysis of denatured hemoglobin. One HUT (Hemoglobin Unit on a Tyrosine Basis) unit of proteolytic (protease) activity is defined as that amount of enzyme that produces, in one minute under the specified conditions, a hydrolysate whose absorbance at 275nm is the same as that of a solution containing 1.10 mg per mL of tyrosine in 0.006N hydrochloric acid.

Typical Side Activities: A variety of proteolytic activities

Applications: Within the food industry, proteolytic enzymes are used to produce protein hydrosylates and as meat tenderizers. Commercially they have applications in leather production, the processing of raw silk, and detergent manufacturing. Within the health and wellness industry, proteolytic enzymes have also been shown to possess valuable therapeutic action as anti-inflammatory agents and as digestive aids.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Description: The food grade catalase enzyme used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus niger. The enzyme catalyzes the decomposition of hydrogen peroxide producing water and oxygen.

Activity: FCC Catalase Units (Cat U) are defined as the amount of Catalase that will hydrolyze one micromole of hydrogen peroxide in one minute at 30¡C.

Typical Side Activities: None usually occurring

Applications: This enzyme is used to remove traces of hydrogen peroxide in many industrial applications including the production of butter and oils to prevent oxidation and rancidification. This enzyme is used in the dietary supplement industry as an antioxidant.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Description: Papain (Sulfite Free) is a food grade mixture of proteolytic enzymes isolated from the fruit if the tropical plant, Carica papaya. Papain is a sulfhydryl enzyme, meaning that its active site includes the sulfur-containing amino acid, cysteine. The oxidation of sulfur destroys the active site configuration, so historically, papain has been processed with sulfites to retard oxidation and thus, slow down the degradation of the enzyme. Added sulfites are oxidized before the sulfur-containing amino acids, and therefore the shelf life of the enzyme is extended. Papain (Sulfite Free) is the result of new technology that maintains the stability of papain without the addition of allergenic sulfites. Papain contains a wide array of proteolytic enzymes, incorporating a broad range of substrate specificities and optimum environments. This attribute enables papain to easily and efficiently hydrolyze most soluble protein, yielding peptides and amino acids.

Activity: The activity of Papain (Sulfite Free) is measured according to FCC methodology, the assay of which is based on the hydrolysis of casein. One PU (Papain Unit) is defined as that quantity of enzyme that liberates the equivalent of 1µg of tyrosine from casein per hour at 40°C and a pH of 6.0.

Typical Side Activities: variety of proteolytic activities

Applications: Within the food industry, proteolytic enzymes such as papain are used as ingredients in meat tenderizers and to produce protein hydrosylates. Commercially, they have applications in leather production, raw silk processing, and detergent manufacturing. Within the health and wellness, industry, proteolytic enzymes have been shown to possess valuable therapeutic action as antiinflammatory agents in addition to their use as digestive aids.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. Refrigeration is recommended. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Description: The food grade protease enzyme used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus oryzae and efficiently hydrolyzes most soluble proteins. This enzyme system is a mixture of acid, neutral and alkaline proteases that demonstrate both exo-peptidase and endo-peptidase activity with high substrate specificity. The exo-peptidase enzymes hydrolyze the protein molecule at the terminus of the peptide chain liberating an amino acid, while the endo-peptidase enzymes hydrolyze the protein molecule at the interior peptide bonds liberating peptides of various lengths. Protease 6.0 is unique in its high substrate specificity, demonstrating reduced occurrence of carbohydrase side activity.

Activity: The activity of the protease enzymes is measured in the FCC HUT; the assay of which is based on the hydrolysis of denatured hemoglobin. One HUT (Hemoglobin Unit on a Tyrosine Basis) unit of proteolytic (protease) activity is defined as that amount of enzyme that produces, in one minute under the specified conditions, a hydrolysate whose absorbance at 275nm is the same as that of a solution containing 1.10mcg per ml of tyrosine in 0.006N hydrochloric acid.

Typical Side Activities: A variety of proteolytic activities

Applications: Within the food industry, proteolytic enzymes are used as meat tenderizers and to produce protein hydrosylates. Commercially they have applications in leather production, the processing of raw silk, and detergent manufacturing. Within the health and wellness industry proteolytic enzymes have also been shown to possess valuable therapeutic action as anti-inflammatory agents and as digestive aids.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Description: The food grade protease enzyme used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus oryzae and efficiently hydrolyzes most soluble proteins. This enzyme system is a mixture of acid, neutral and alkaline proteases that demonstrate both exo-peptidase and endo-peptidase activity with high substrate specificity. The exo-peptidase enzymes hydrolyze the protein molecule at the terminus of the peptide chain liberating an amino acid, while the endo-peptidase enzymes hydrolyze the protein molecule at the interior peptide bonds liberating peptides of various lengths. Protease 6.0 is unique in its high substrate specificity, demonstrating reduced occurrence of carbohydrase side activity.

Activity: The activity of the protease enzymes is measured in the FCC HUT; the assay of which is based on the hydrolysis of denatured hemoglobin. One HUT (Hemoglobin Unit on a Tyrosine Basis) unit of proteolytic (protease) activity is defined as that amount of enzyme that produces, in one minute under the specified conditions, a hydrolysate whose absorbance at 275nm is the same as that of a solution containing 1.10mcg per ml of tyrosine in 0.006N hydrochloric acid.

Typical Side Activities: A variety of proteolytic activities

Applications: Within the food industry, proteolytic enzymes are used as meat tenderizers and to produce protein hydrosylates. Commercially they have applications in leather production, the processing of raw silk, and detergent manufacturing. Within the health and wellness industry proteolytic enzymes have also been shown to possess valuable therapeutic action as anti-inflammatory agents and as digestive aids.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Description: The food grade acid -stable protease enzyme used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus niger. This protease is characterized by its ability to hydrolyze proteins under acid conditions. The broad specificity of acid-stable protease enables the enzyme to, easily and efficiently, hydrolyze most soluble proteins.

Activity: The activity of acid-stable protease is measured in the FCC SAPU; the assay of which is based on a 30-minute hydrolysis of a Hammarstan Casein Substrate at pH 3.0 and 37¡C. One SAPU (Spectrophotometric Acid Protease Units) unit of proteolytic activity is defined as that amount of enzyme which will liberate one micromole of tyrosine per minute under conditions of the assay.

Typical Side Activities: A variety of proteolytic activities

Applications: This enzyme is used in the production of soluble proteins in such diverse industries as brewing and photographic films. This enzyme has also been used as a digestive aid and an anti-inflammatory agent, in the health and wellness industry.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Document Number 20471ts1099

Description: The Lipase AN used in National Enzyme Company products is a food grade lipolytic enzyme produced by the controlled fermentation of Aspergillus niger. Lipase AN catalyzes the hydrolysis of triglycerides of simple fatty acid esters, yielding mono- and diglycerides, glycerol and free fatty acids. It has broad substrate specificity on the fats and oils of vegetable and animal origins.

Activity: One FCC Lipase Unit (LU) is defined as that quantity of enzyme that will liberate the equivalent of one mmol of acid (H+) per minute from the substrate, under the conditions of the assay. The assay is based on a five-minute hydrolysis of an olive oil substrate at pH 6.5 and 30¡C. The fatty acids released on hydrolysis of the glycerol esters are determined by titration with sodium hydroxide.

Typical Side Activities: No significant side activity.

Applications: This enzyme is used in the production of fatty acids and glycerol, to improve flavor in cheese, butter and other foods, in waste treatment, in leather tanning, and as a digestive aid. The end products of the reaction are typically glycerol and free fatty acids.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Document Number 21179ts1099

Description: Lipase RO™ used in National Enzyme Company products is a food grade lipolytic enzyme produced by the controlled fermentation of Rhizopus oryzae. Lipase RO catalyzes the hydrolysis of triglycerides of simple fatty acid esters, yielding mono- and diglycerides, glycerol and free fatty acids. It has broad substrate specificity on the fats and oils of vegetable and animal origins.

Activity:One FCC Lipase Unit (LU) is defined as that quantity of enzyme that will liberate the equivalent of one µmol of acid (H+) per minute from the substrate, under the conditions of the assay. The assay is based on a five- minute hydrolysis of an olive oil substrate at pH 6.5 and 30¡C. The fatty acids released on hydrolysis of the glycerol esters are determined by titration with sodium hydroxide.

Typical Side Activities: No significant side activity.

Applications: Lipase is used in the production of fatty acids and glycerol, to improve flavor in cheese, butter and other foods, in waste treatment, in leather tanning, and as a digestive aid. The end products of the reaction are typically glycerol and free fatty acids.

Shelf life: To maintain optimum enzyme activity this product should be stored in a cool, dry place in a tightly sealed container. When properly stored this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Document Number 21286ts1099

Description: The glucoamylase (Amyloglucosidase) enzyme used by National Enzyme Company is a food grade enzyme complex obtained by controlled fermentation of Aspergillus niger. The enzyme hydrolyzes terminal 1,4-linked alpha-D-glucose residues successively from non-reducing ends of amylose chains to release free glucose. This fermentation also possesses the ability to hydrolyze alpha-1,6-glucosidic linkages in isomaltose and dextrins.

Activity: FCC Amyloglucosidase Units (AGU) are defined as the amount of glucoamylase that will liberate 0.1 µmol/min of p-nitrophenol from p-nitrophenol-alpha-glucopyromoside at pH 4.3 and 50° C.

Typical Side Activities: No typical side activities

Applications: This enzyme is used in the food industry to produce glucose from starch. Amyloglucosidase has found applications in alcohol production, baking, dental hygiene, fruit juicing, waste treatment, and as a digestive aid. The use of this enzyme to improve livestock nutrition and growth has been the subject of much research.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Document number: 20117ts1099

Description: Amyloglucosidase (Glucoamylase) is a food-grade enzyme obtained by the controlled fermentation of Aspergillus niger. The enzyme hydrolyzes terminal 1,4-linked alpha-D-glucose residues successively from non-reducing ends of amylose chains to release free glucose. This fermentation also possesses the ability to hydrolyze alpha-1,6-glucosidic linkages in isomaltose and dextrins.

Activity: FCC AmyloGlucosidase Units (AGU) are defined as the amount of glucoamylase that will liberate 0.1 mmol/min of p-nitrophenol from p-nitrophenyl-alpha-glucopyromo side at pH 4.3 and 50°C.

Typical Side Activities: No significant side activities

Applications: This enzyme is used in the food industry to produce glucose from starch. Amyloglucosidase has found applications in alcohol production, baking, dental hygiene, fruit juicing, waste treatment and as a digestive aid. The use of this enzyme to improve livestock nutrition and growth has been the subject of much research.

Shelf life: To maintain optimum enzyme activity this product should be stored in a cool, dry place in a tightly sealed container. When properly stored this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Document number: 20117ts1099

Description:The food grade malt diastase used in National Enzyme Company products is obtained by extraction from barley malt, Hordeum vulgare. This enzyme is characterized by its ability to hydrolyze amylose and other polysaccharides to remove successive maltose units (glucose-glucose dimers) from the non-reducing end.

Activity: FCC Diastase Activity Units are expressed as degrees diastatic power. The assay is based on a 30-min. hydrolysis of a starch substrate at pH 4.6 and 20 degrees C. The reducing sugar groups produced during the reaction are measured in a titrimetric procedure using alkaline ferricyanide. This enzyme assay measures the activity of both alpha- and beta-amylases present in a given sample.

Typical Side Activities: alpha-amylase and glucanases

Applications: This enzyme is used for the hydrolysis of starch, in various industries, including the brewing and baking industries. In the health and wellness industry, malt diastase is used as a digestive aid. Other applications include use in detergents, fruit juice processing, paper mills, and waste treatment.

Shelf life: To maintain optimum enzyme activity this product should be stored in a cool, dry place in a tightly sealed container. When properly stored this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Document number: 20109ts1099

Description:The food grade invertase enzyme used in National Enzyme Company products is obtained by the controlled fermentation of Saccharomyces cerevisiae, and is characterized by its ability to catalyze the inversion of sucrose solution. This enzyme catalyzes the hydrolysis of sucrose into its component parts D-fructose and D-glucose.

Activity: One Sumner Unit (SU) is defined as that quantity of enzyme that will convert 1 mg of sucrose to glucose and fructose in 5 minutes at a temperature of 20¡C and a pH of 4.5. The amount of glucose and fructose produced is measured spectrophotometrically using a DNS acid-phenol reagent correlated to a glucose standard.

Typical Side Activities: alpha-galactosidase

Applications: This enzyme is widely used to produce various confections, to produce invert sugars and as a digestive aid.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly, sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Document number: 20047ts1099

Description:The food grade lactase enzyme used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus oryzae and is characterized by its ability to hydrolyze lactose over a wide range of temperatures and pH. This lactase catalyzes the hydrolysis of the lactose beta-D-galactoside linkage liberating one mole of D-glucose and one mole of D-galactose.

Activity: One FCC Acid Lactase Unit (ALU) is defined as the quantity of enzyme that will liberate one micromole of o-nitrophenol per minute at 37¡C and a pH of 4.5. It is based on a 15 -minute hydrolysis of an o-nitrophenol-beta-D-galactopyranoside substrate.

Typical Side Activities: alpha-L-arabinase, glucanase, glucosidase, transferase

Applications: This enzyme is used in the dairy industry to hydrolyze lactose in milk, whey, cheese, yogurt and other dairy products. Hydrolysis of lactose increases the sweetness of the final product. Glucose and galactose are the end products of the reaction. Lactase is also used as a digestive aid and to treat lactose intolerance.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Note: Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Document Number 20229ts1099

The complexity of proteins and peptides requires the combination of multiple proteases to optimize digestion. Proteins are made up of over twenty different amino acids with each combination presenting different conformational characteristics. Each proteolytic enzyme has different bond specificities and thus a combination shows the greatest rate of hydrolysis. Bond specificity is an ongoing area of research in enzymology, however little has been done on the various Aspergillus proteases. Peptidase breaks amino acids off the ends of the peptide chain. National Enzyme Company peptidase possesses both aminopeptidase and carboxypeptidase activities and thus is able to remove amino acids from both ends of the peptide chain. Proteases break at points within the peptide chain dependent upon their bond specificities. While these specificities have not been fully elucidated, we have seen significant differences in the action of these enzymes both in the laboratory and in digestive product usage. The pH optima and ranges of these two enzymes are also an important benefit of combining these proteases. Protease 4.5 has an optimal pH of 4.5 (pH range 2.0 to 6.0) while the optimum of Protease 6.0 is pH 6.0 (pH range 4.0 to 11.0). Together these proteases provide proteolytic action throughout the human digestive system.

Below is drawn a theoretical example of protein hydrolysis:

Figure One. Hydrolysis of hypothetical peptide chain utilizing Protease 4.5 (/), Protease 6.0 (\) and Peptidase (!).

Description: The food grade alpha-galactosidase enzyme used in National Enzyme Company products is derived from the controlled fermentation of a selected strain of Aspergillus niger var. Alpha-galactosidase is characterized by its ability to hydrolyze the alpha-1-6 linkages in melibiose, raffinose, and stachyose. Oligosaccharides containing alpha-galactosyl groups commonly occur in vegetables, especially in members of the legume and cruciferous families. The hydrolysis of the alpha-1-6 bonds liberates simple carbohydrates such as galactose and sucrose, which are readily metabolized for energy production.

Activity: One FCC Galactosidase activity unit (GalU) is defined as the quantity of enzyme that will liberate p-nitrophenol at the rate of 1 µmol/minute under the conditions of the assay. The assay is based on a 15-minute hydrolysis of p-nitrophenyl-a-D-galactopyranoside followed by spectrophotometric measurement of the liberated 4-nitrophenol.

Typical Side Activities: A variety of carbohydrases

Applications: The primary use of this enzyme is the hydrolysis of raffinose-series sugars. Applied during food processing, alpha-galactosidase can increase the digestibility of certain vegetables. Taken supplementally, as a digestive aid, this enzyme has been shown to decrease the incidence of flatulence associated with the consumption of raffinose-containing vegetables.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored this product can be expected to lose less than 10% of its activity in twelve months.

Note:Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

Document Number 20970ts1099

There are many advantages of using supplemental microbial enzymes as opposed to animal derived enzymes. Fermented enzymes have been used in foods for centuries. Microbial enzymes have been specially selected on the basis of each enzyme's unique characteristics. Fermented enzymes exhibit broad ranges of pH, temperature and substrate specificities. Supplemental microbial enzymes are chosen on their ability to work within the gastrointestinal system of mammals.

Specially selected for compatibility with the body's temperature, microbial enzymes also exhibit activity across a broad pH range. Unlike supplemental enzymes of animal origin, microbial enzymes work at the pH found in the upper stomach. Food sits in the upper portion of the stomach for as long as an hour before gastric secretions begin action. Several studies conducted at major universities have shown that the enzymes in saliva continue their digestive activity in the upper stomach and can digest up to 30% of the ingested protein, 60% of ingested starch and 10% of ingested fat during the first 30 to 60 minutes after consumption. Although salivary enzymes accomplish a significant amount of digestion, their activity is limited to a pH level above 5.0. Supplemental microbial enzymes are active in the pH range of 3.0 to 9.0 and can facilitate the utilization of a much larger amount of protein, carbohydrates and fat before hydrochloride is secreted in sufficient amounts to neutralize their activity. In contrast, supplemental enzymes of animal origin are destroyed by the low pH within the stomach unless they are enterically coated. Yet, this coating can prevent the dissolution of the enzymes and prevent any digestive benefit. Studies have shown that non-enteric coated products can be more effective than coated products. Furthermore, animal-based enzymes function only at the narrow pH ranges found at specific anatomical sites. Pepsin is only active in the highly acidic environment of the active stomach. Pancreatin, trypsin and chymotrypsin are only active in the alkalinity of the duodenum. Supplemental microbial enzymes exhibit activity throughout the entire digestive process. Therefore, microbial enzymes can play a significant role in improving food nutrient utilization.

Another advantage of microbial enzymes is the variety of enzymes available for supplementation. While pancreatin offers only protease, lipase and amylase activities, microbial enzymes offer protease, peptidase, lipase, amylase, glucoamylase, invertase, malt diastase, lactase, alpha-galactosidase, cellulase, hemicellulase, pectinase and phytase activities. Pancreatin is a pre-defined blend and the only alternatives are proportional increases in total activity that may not be necessary. Customization and flexibility to match the appropriate enzymes to the diet is another strength of supplemental microbial enzymes.

Yet, another advantage of microbial enzymes is that they are animal-friendly. These enzymes are vegetarian and cruelty-free.

Document number: 10008gi1099