Enzyme Grades and Applications
Poorvesh Biotech offers a diverse range of enzymes available in food-grade, IP, and API grades for various industries, including:
Food Processing, Nutraceuticals, Pharmaceuticals, Animal Feed, Textiles, Paper and Pulp, Water Treatment, Cosmetics, Biotechnology. We specialize in customized enzyme solutions and high-concentration products tailored to meet specific customer requirements across all applications.
Meat Tenderization with Papain
Naturally Softens Meat: Papain breaks down tough protein fibers, making meat tender and easier to chew.
Enhances Tough Cuts: Works well on lower-end cuts like brisket, chuck, chicken breast, and pork shoulder.
Improves Texture: Helps maintain juiciness and tenderness, especially in lean cuts.
Quick and Effective: Tenderizes meat in a short time, suitable for marinating and ready-to-cook products.
Naturally tenderizes tough meat cuts like beef, pork, chicken, and fish.
Enhances texture and juiciness for a better eating experience.
Versatile Use: Can be used on beef, pork, chicken, fish, shellfish, jerky, sausages, and natural sausage casings.
Meat Industry Applications:
Processed Meats: Enhances texture in sausages, burgers, and meat patties.
Marinades and Rubs: Used in marinades to improve flavour absorption and tenderness.
Frozen and Canned Meats: Maintains tenderness even after storage and reheating.
Reduced Sodium Products: Allows for salt reduction while still tenderizing meat.
Organic and Natural Products: Suitable for clean-label, natural, and organic meat options.
Plant Protein Hydrolysis
Soy Protein Hydrolysis:
Viscosity Reduction: Papain and bromelain break down soy protein, improving fluidity and making it easier to process in beverages and food products.
Enhanced Digestibility: Produces hypoallergenic proteins that are easier for consumers to digest.
Wheat Protein Hydrolysis: Texture Improvement: Reduces viscosity in wheat gluten, enhancing the texture of baked goods and meat alternatives.
Functional Properties: Creates proteins with functional properties for use in various food formulations.
Pea Protein Hydrolysis:
Smooth Consistency: Helps achieve a smooth texture in plant-based products like dairy alternatives and protein powders.
Flavour Enhancement: Breaks down proteins to release peptides that improve flavour profiles.
Pulse Protein Hydrolysis:
Nutritional Boost: Hydrolysed pulse proteins are more digestible and nutritious, ideal for healthfocused products.
Viscosity Control: Reduces thickness in formulations, enhancing mix ability in beverages and soups.
Corn Protein Hydrolysis:
Processing Efficiency: Lowers viscosity in corn-based products, facilitating easier mixing and processing.
Enhanced Flavour: Improves the overall flavour profile of corn protein-based snacks and supplements.
Barley Protein Hydrolysis:
Reduced Viscosity: Breaks down barley proteins, making them easier to incorporate into food products like cereals and energy bars.
Nutrient Availability: Increases the bioavailability of essential amino acids.
Sorghum Protein Hydrolysis:
Versatile Application: Helps reduce viscosity in sorghum-based products, making them more palatable and easier to digest.
Health Benefits: Enhances the nutritional quality of sorghum proteins, appealing to health-conscious
consumers.
Enhanced Flavour Profiles:
Enzymatically break down yeast cells to release amino acids and peptides, boosting umami and savoury flavours in food products.
Salt Reduction:
Yeast extracts produced with papain and bromelain can be used as natural flavor enhancers to reduce the need for added salt in formulations.
Improved Nutritional Value:
The enzymes help release essential nutrients like vitamins and minerals from yeast, enhancing the nutritional profile of soups, sauces, and snacks.
Texture Improvement:
Contribute to a smoother texture and better mouthfeel in food products, such as soups, sauces, and dressings.
Natural Processing Method:
Enzyme-assisted yeast extraction aligns with clean-label demands, offering a natural and ecofriendly alternative to chemical processing.
Enhanced Gelatin Yield:
The enzymes break down connective tissues, increasing the yield of gelatin extracted from animal sources such as beef, pork, and fish.
Improved Gelatin Quality:
Facilitates the production of high-quality gelatin with better clarity, consistency, and gel strength, making it suitable for various applications, including food, pharmaceuticals, and cosmetics.
Faster Extraction Process:
Speeds up the gelatin extraction process by efficiently breaking down collagen, reducing the time needed for traditional heat-based extraction methods.
Cold Processing Capability:
Allows for extraction at lower temperatures, preserving the natural characteristics of gelatin and reducing the risk of thermal degradation.
Enhanced Collagen Peptides Production:
Produces bioavailable collagen peptides that are widely used in health supplements for joint, skin, and hair health.
Cleaner Processing:
Provides a more natural and eco-friendly alternative to harsh chemical treatments used in traditional gelatin processing, appealing to clean-label and sustainable product demands.
Versatile Applications:
Gelatin processed with these enzymes can be used in food products (gummies, desserts, capsules), pharmaceuticals (capsules, wound dressings), and beauty products (collagen supplements, face masks).
Reduced Fermentation Time:
The enzymes accelerate the breakdown of proteins in soybeans and fish, significantly shortening the traditional fermentation process while still developing rich flavors.
Enhanced Flavor Development:
Papain and bromelain release amino acids and peptides, boosting the umami and savory flavors in soy sauce and fish sauce, resulting in a more robust taste profile.
Increased Yield:
Improves protein hydrolysis efficiency, maximizing the extraction of flavors and nutrients, leading to a higher yield of the final product.
Consistent Quality:
Ensures uniformity in flavor and quality across batches, enhancing product reliability and reducing variations during large-scale production.
Lower Salt Requirements:
The enhanced enzymatic breakdown allows for reduced salt use while maintaining the desired flavor intensity, catering to health-conscious consumers seeking lower sodium options.
Eco-Friendly Processing:
Reduces the need for extensive traditional fermentation, conserving energy and resources, and offering a more sustainable processing approach.
Versatility in Applications:
Suitable for use in both traditional and modern soy sauce and fish sauce production, allowing manufacturers to adapt enzyme-assisted processes to existing workflows.
Flavor Enhancement:
The enzymes break down proteins in raw materials, releasing amino acids and peptides that boost umami and savory flavors in seasonings, making them richer and more appealing.
Improved Texture and Mouthfeel:
Papain and bromelain contribute to a smoother texture in seasoning blends, improving their consistency when added to soups, sauces, marinades, or snacks.
Salt Reduction:
Enhances the natural flavors in seasonings, allowing for lower salt content without compromising taste, appealing to consumers seeking healthier, low-sodium options.
Accelerated Processing Time:
Speeds up the hydrolysis of protein-based ingredients used in seasoning production, reducing processing time and increasing efficiency.
Clean-Label Processing:
As natural enzymes, papain and bromelain support clean-label seasoning products, avoiding the need for artificial flavor enhancers or chemical processing.
Versatile Application:
Suitable for a variety of seasoning types, including meat-based, plant-based, and seafood seasonings, as well as for use in dry rubs, marinades, and instant seasoning mixes.
Weakening the Gluten Network: Through the enzymatic breakdown of proteins, the gluten network is weakened. This results in enhanced dough extensibility and reduced resistance to deformation, making the dough easier to handle.
Reduced Mixing Energy and Time: Protease-treated doughs require less mixing time and energy, especially in no-time or straight dough systems, which improves production efficiency.
Improved Dough Handling:
Sheetability: The enzymes improve the sheetability of doughs, such as those used for crackers and pizza, making them easier to roll out.
Pan Flow: They enhance the dough’s ability to spread in pans, ensuring even baking and a uniform final product.
Enhanced Texture and Tenderness: These enzymes increase the tenderness of the bread crumb by modifying gluten and other dough components.
Slight Increase in Dough Stickiness: Due to gluten breakdown and water redistribution among starch, arabinoxylans, and cellulose in the flour, there may be a slight increase in dough stickiness.
Easier Dough Expansion: By improving dough extensibility, bromelain and papain ease expansion during proofing and oven spring, leading to a better product volume and quality.
Enhanced Workability, Pliability, and Machinability: These enzymes make the dough more pliable and easier to machine, resulting in high-quality finished products with consistent shapes and textures.
Exfoliation and Skin Renewal: Natural enzymatic exfoliants that gently remove dead skin cells, promoting smoother and brighter skin.
Anti-Inflammatory Effects: Help soothe and reduce skin inflammation, making them suitable for sensitive or acne-prone skin.
Anti-Aging Benefits: Support collagen maintenance, improve skin elasticity, and reduce the appearance of fine lines.
Acne Treatment: Cleanse pores and minimize acne scars by encouraging skin cell renewal.
Bromelain and Papain in Toothpaste
Plaque and Tartar Removal: Enzymes help dissolve plaque, reducing build-up for better oral hygiene.
Teeth Whitening: Aid in removing surface stains naturally for a brighter smile.
Gum Health: Anti-inflammatory properties support healthier gums and reduce irritation.
Improved Protein Digestion: These enzymes break down proteins into smaller peptides and amino acids, enhancing the digestibility of animal feed and pet food, which leads to better nutrient absorption.
Enhanced Nutrient Utilization: By aiding protein breakdown, bromelain and papain increase the bioavailability of essential nutrients, promoting growth, health, and overall well-being in animals.
Digestive Health Support: They help reduce digestive issues by improving feed digestibility, minimizing the risk of bloating and indigestion in pets and livestock.
Palatability Improvement: The enzymatic action can enhance the taste and texture of feed, making
it more appealing to animals and encouraging better feed intake.
Reduced Feed Costs: Enhanced nutrient absorption allows for more efficient use of feed ingredients, potentially reducing overall feeding costs.
Joint and Anti-Inflammatory Benefits: Bromelain’s natural anti-inflammatory properties can help support joint health in pets, especially older animals or those with arthritis.
Enhanced Protein Hydrolysis: Break down complex proteins, making nutrients more accessible, especially from plant-based proteins, and optimize the amino acid profile for growth.
Improved Feed Conversion Ratio (FCR): Boost nutrient absorption efficiency, leading to better growth, weight gain, and production across species.
Growth Performance:
Poultry: Increases muscle growth and egg production.
Fish and Shrimp: Enhances growth rates and flesh quality.
Ruminants: Improves milk yield and muscle development.
Pigs: Promotes faster growth and lean meat production.
Digestive Health: Reduces undigested residues, supports gut health, and enhances nutrient absorption by minimizing inflammation.
Environmental Impact: Decreases nitrogen waste and ammonia emissions through better protein utilization.
Stress Resistance and Recovery: Helps animals maintain feed intake and recover from stress, injury, or environmental changes.
Natural and Organic Feed Additive: Derived from natural sources, suitable for sustainable farming.
Enhanced Palatability: Improves feed taste and encourages higher intake.
Reduction of Anti-Nutritional Factors: Decreases harmful components in feed, improving digestibility.
Anti-Inflammatory Benefits: Reduces gut, joint, and respiratory inflammation, aiding recovery and boosting immune response.
Improved Gut Health: Enhances digestion and nutrient absorption, reducing the risk of gastrointestinal diseases like diarrhea.
Anti-Inflammatory Effects: Lowers inflammation in the gut and respiratory system, helping to prevent fever and reduce the severity of infections.
Supports Immune System: Boosts overall immune function, making animals more resilient to common diseases.
Prevention of Digestive Disorders:
Poultry and Pigs: Reduces gut inflammation, minimizing issues like diarrhea.
Fish and Shrimp: Supports gut health and lowers the risk of bacterial infections.
Faster Recovery from Illness: Aids recovery by promoting tissue healing and reducing inflammation, leading to quicker recuperation from diseases.
Reduction in Pathogen Load: Enhances gut flora balance, lowering the risk of harmful bacterial overgrowth that can cause fever and digestive disorders.
Digestive Aid: Enhance protein digestion, improving nutrient absorption and reducing bloating and
indigestion.
Anti-Inflammatory: Reduce inflammation and pain in conditions like arthritis, sports injuries, and sinusitis.
Immune Support: Boost the immune system by lowering inflammation, aiding recovery from infections, and enhancing resistance to illnesses.
Muscle Recovery: Help reduce muscle soreness and promote faster recovery after exercise.
Joint Health: Alleviate joint pain and stiffness, especially in inflammatory conditions.
Wound and Skin Healing: Speed up the healing of wounds, cuts, and burns, and support healthy skin.
Sinus Health: Help alleviate symptoms of sinusitis by reducing mucus buildup and inflammation.
Weight Management: Improve metabolism, digestion, and reduce inflammation associated with obesity.
Cardiovascular Health: May help reduce blood clot formation and improve circulation.
Anti-Cancer Properties: Potentially aid in reducing tumor growth and enhancing cancer treatment outcomes.
Anti-Inflammatory: Reduce inflammation and pain in conditions like arthritis and post-surgery.
Digestive Aid: Enhance protein digestion, treating indigestion and digestive disorders.
Wound Healing: Used in topical treatments to speed up healing and clean wounds.
Sinusitis Relief: Reduce symptoms like nasal congestion and inflammation.
Blood Clot Prevention: Lower the risk of clots by improving circulation and inhibiting platelet aggregation.
Immune Modulation: Enhance immune response and help manage autoimmune conditions.
Pain Relief: Natural pain relief for inflammatory conditions and tissue injuries.
Antimicrobial and Antiviral: Support treatment for infections and may boost the effectiveness of other medications.
Cancer Support: Potentially inhibit tumor growth and reduce chemotherapy side effects.
Post-Surgical Recovery: Minimize swelling and bruising, speeding up healing.
Skin Treatment: Used in treating acne, psoriasis, and promoting skin rejuvenation.
Anti-Edema Therapy: Reduce swelling and fluid retention in tissues.
Scar Reduction: Minimize scar formation by breaking down excess proteins in healing wounds.
Biofilm Disruption: Break down bacterial biofilms, enhancing antibiotic efficacy.
Allergy Relief: Reduce allergic reactions by inhibiting pro-inflammatory compounds.
Muscle Relaxation: Alleviate muscle tension and cramps, aiding recovery after physical activity.
Burn Treatment: Remove damaged tissue from burns, promoting faster healing.
Gout Relief: Lower uric acid levels and reduce joint swelling and pain.
Oral Health Support: Reduce plaque and gingivitis, aiding the healing of oral wounds.
Venous Insufficiency Treatment: Improve symptoms of chronic venous insufficiency and varicose veins.
Enhanced Drug Delivery: Improve absorption and bioavailability of certain medications.
Menstrual Pain Relief: Alleviate menstrual cramps and endometriosis-related pain.
Asthma Management: Reduce airway inflammation, easing asthma symptoms.
Neuroprotective Potential: Protect nerve cells and reduce neuroinflammation.
Digestive Health: Used to improve digestion by breaking down proteins, alleviating indigestion, bloating, and gas.
Supports the overall digestive fire (Agni) in Ayurveda.
Anti-Inflammatory: Utilized for their anti-inflammatory properties to reduce pain and swelling in conditions like arthritis. Help soothe inflammation in various body tissues.
Detoxification: Assist in detoxifying the body by promoting the breakdown of proteins and clearing out waste products. Support liver function and overall detox pathways.
Wound Healing: Employed in formulations for faster healing of wounds, cuts, and bruises by promoting tissue
regeneration. Used in topical applications for skin care.
Respiratory Health: Help reduce mucus and phlegm, benefiting those with respiratory conditions like asthma and sinusitis. Support clearer airways and easier breathing.
Weight Management: Aid in digestion and metabolism, supporting weight loss efforts by enhancing nutrient absorption.
Pain Relief:
Used to manage pain from various conditions, including menstrual cramps and muscle soreness. Provide a natural alternative to conventional pain relief methods.
Skin Health:
Incorporate into skincare products for exfoliation and to improve skin texture. Help treat conditions like acne and psoriasis.
Joint Health:
Support joint flexibility and mobility by reducing inflammation in the joints. Beneficial for individuals with joint pain or stiffness.
Enhancing Nutritional Value: Improve the digestibility of food, ensuring better absorption of nutrients. Support a balanced diet in Ayurvedic practices.
Stress Relief: Help mitigate the effects of stress by promoting relaxation and reducing muscle tension.
Ayurvedic Herbal Formulations: Combined with other herbs to create synergistic effects for specific health conditions. Used in formulations targeting digestive health, inflammation, and more.
Natural Ingredients: Emphasize the natural origin of bromelain (from pineapple) and papain (from papaya), appealing to consumers seeking plant-based health solutions.
Holistic Health Benefits: Highlight how these enzymes align with Ayurvedic principles of holistic health, supporting not just digestion but overall well-being.
Synergy with Ayurvedic Herbs: Promote their compatibility with traditional Ayurvedic herbs, enhancing their efficacy when used in combination for specific health concerns.
Non-Toxic Alternatives: Position bromelain and papain as safe, non-toxic alternatives to synthetic drugs for managing inflammation, digestive issues, and pain relief.
Protein Breakdown:
Both enzymes help break down proteins in malt, reducing haze formation in beer, which enhances clarity and stability.
Improving Filtration:
The enzymatic action can aid in the breakdown of proteins that contribute to turbidity, making it easier to filter the beer.
Enhancing Flavor Profiles:
By modifying proteins and peptides, bromelain and papain can influence the flavor and aroma compounds in beer, leading to a more desirable taste profile.
Increasing Yield:
These enzymes can improve the extraction of fermentable sugars from malt, increasing the overall yield of alcohol during fermentation.
Optimizing Fermentation:
Bromelain and papain may help create a more favorable environment for yeast, leading to more efficient fermentation and consistent alcohol levels.
Enhancing Mouthfeel:
The breakdown of certain proteins can enhance the mouthfeel of the beer, contributing to a smoother drinking experience.
Reducing Chill Haze:
By breaking down haze-forming proteins, these enzymes can reduce chill haze, improving the visual quality of the final product.
Improving Foam Stability:
Enhanced protein modification can lead to better foam formation and stability, which is important for the sensory experience of beer.
Clarity and Brightness:
Enzymatic treatment can improve the clarity and brightness of the beer, making it more visually appealing to consumers.
Adaptation for Specialty Beers:
They can be used in crafting specialty beers that require specific flavor profiles or characteristics, offering brewers more creative control.
Cost-Effectiveness:
The use of bromelain and papain can lead to reduced production costs by minimizing waste and improving efficiency in the brewing process.
Sustainability:
Using natural enzymes in brewing aligns with the growing trend toward sustainable practices and natural ingredients in the food and beverage industry.
Natural Enzyme Use: Promote the use of bromelain and papain as natural, non-GMO solutions in brewing, appealing to health-conscious consumers.
Alpha Galactosidase
Application: Used in dietary supplements to alleviate symptoms of gas and bloating associated with the digestion of complex carbohydrates, particularly in beans and cruciferous vegetables.
Bromelain
Application: Utilized for its anti-inflammatory properties in treating conditions like arthritis, sinusitis, and sports injuries; also aids in digestion and wound healing.
Chymotrypsin
Application: Prescribed for treating pancreatic insufficiency and used therapeutically to reduce inflammation and pain post-surgery.
Fungal Amylase
Application: Employed in digestive enzyme formulations to enhance starch digestion and in the production of maltose syrup for pharmaceutical use.
Lactase
Application: Used in dietary supplements to aid lactose digestion in individuals with lactose intolerance; also incorporated into dairy products to reduce lactose levels.
Lipase
Application: Incorporated in digestive aids to improve fat absorption, and used in formulations targeting lipid metabolism disorders.
Nattokinase
Application: Utilized in dietary supplements for cardiovascular health, specifically to support healthy
blood flow and reduce the risk of clot formation.
Pancreatin
Application: Used in enzyme replacement therapy for individuals with pancreatic insufficiency, aiding in the digestion of fats, proteins, and carbohydrates.
Pepsin
Application: Incorporated in digestive enzyme supplements to enhance protein digestion, especially
in individuals with low stomach acid production.
Seratio Peptidase
Application: Used for its anti-inflammatory effects to alleviate pain and swelling associated with injuries, surgery, and chronic inflammatory conditions.
Trypsin
Application: Utilized in digestive enzyme supplements and for therapeutic use in conditions requiring enhanced protein digestion
Chymosin Enzyme
Application: Primarily used in cheese-making, chymosin (also known as rennet) coagulates milk, causing it to curdle and form the basis of cheese. It helps in separating the curds from the whey, essential for producing a variety of cheeses.
Lactase Enzyme
Application: Employed to break down lactose into glucose and galactose, making dairy products digestible for lactose-intolerant individuals. It is commonly added to milk, yogurt, and cheese to reduce lactose content.
Rennet
Application: A complex of enzymes (including chymosin) derived from the stomachs of ruminant animals, used in cheese-making to coagulate milk. It plays a crucial role in producing traditional cheeses and is essential for texture and flavor development.
Transglutaminase
Application: Used in dairy to improve the texture and yield of cheese and yogurt. It catalyzes the formation of covalent bonds between proteins, enhancing the firmness and cohesiveness of cheese products. It can also be utilized to create modified dairy products with unique textures.
Papain in Meat Tenderization
Tenderizes Tough Cuts: Papain, derived from papaya, breaks down tough muscle fibers, making meat more tender and easier to chew.
Improves Marination: Enhances the absorption of marinades and flavors by loosening muscle structure.
Reduces Cooking Time: By softening muscle proteins, papain reduces the time needed to cook tougher cuts of meat.
Transglutaminase in Meat Processing: Meat Binding: Known as “meat glue,” transglutaminase binds proteins in meat, allowing for the creation of uniform cuts from smaller pieces.
Improving Texture: Enhances the texture of processed meats, such as sausages and hams, by binding meat particles together.
Fat Reduction: Helps produce low-fat meat products by improving texture and mouthfeel, compensating for reduced fat content.
Tea Extraction
Enhances Compound Release: Pectinase breaks down pectin in tea leaves, aiding in the extraction of valuable compounds like polyphenols, catechins, and flavors.
Improves Clarity: The enzyme prevents haze formation by degrading pectin, resulting in a clearer tea product.
Facilitates Filtration: Helps streamline the filtration process by breaking down pectin, making it easier to separate solids from the liquid.
Herbal Extraction
Increases Active Ingredient Yield: Pectinase assists in breaking down cell walls in herbs, allowing for the more efficient release of bioactive compounds, such as essential oils and antioxidants.
Improves Extract Clarity: By breaking down pectin, it leads to clearer herbal extracts, enhancing product quality.
Speeds Up Extraction Process: Softens plant materials, making it easier to extract valuable components from medicinal herbs and botanicals.
Fruit Juice Processing
Clarifies Juice: Pectinase removes pectin from fruit juice, leading to a clearer, more visually appealing product.
Boosts Juice Yield: The enzyme breaks down cell walls, allowing more juice to be extracted during processing.
Reduces Viscosity: Decreases the thickness of the juice by breaking down pectin, making processing and filtration more efficient.
Enhances Flavor Extraction: Promotes the release of natural flavors and nutrients, resulting in a tastier juice.
Beta-Glucanase
Breaks Down Beta-Glucans: This enzyme degrades beta-glucans, which are complex polysaccharides in barley cell walls, improving water absorption and making the grain softer.
Enhances Filtration: By reducing the viscosity of the mash, beta-glucanase aids in faster and more efficient filtration during the malting process.
Prevents Haze Formation: Helps prevent the formation of haze in the final malt product by breaking down beta-glucans.
Middle Temperature Alpha-Amylase Starch Conversion: Converts starches in the malt into fermentable sugars like maltose at moderate temperatures, which is crucial for yeast fermentation.
Enhances Malt Extract Yield: Facilitates the breakdown of complex carbohydrates, increasing the yield of fermentable extract.
Improves Wort Quality: Ensures the right balance of sugar types in the wort, influencing the flavor and body of the final beer.
Papain
Protein Breakdown: Helps to break down proteins during the malting process, preventing chill haze formation in the final product.
Enhances Clarity: Contributes to the clarity and stability of the malt extract by reducing proteinrelated haze.
Acid Cellulase
Bio-Polishing: Removes microfibrils and fuzz from the surface of cotton fabrics, resulting in a
smoother texture and improved fabric appearance.
Enhances Color Brightness: Helps achieve brighter colors in dyed fabrics by cleaning the surface.
Catalase
Peroxide Removal: Used to break down residual hydrogen peroxide after bleaching, allowing for
efficient dyeing without additional rinsing steps.
Reduces Water and Energy Usage: Minimizes the need for multiple rinses, saving water and energy.
High Temperature Alpha-Amylase
Desizing: Breaks down starch-based sizes on fabrics at high temperatures, making the fabric more
receptive to further processing like dyeing.
Increases Processing Efficiency: Speeds up the desizing process, leading to reduced treatment time.
Low Temperature Alpha-Amylase
Cold Desizing: Removes starch sizes at lower temperatures, reducing energy costs and preserving
fabric quality.
Improves Fabric Hand: Gentle desizing process maintains the softness and strength of the fabric.
Neutral Cellulase
Bio-Polishing for Delicate Fabrics: Used for treating more sensitive fabrics, such as blended textiles,
to achieve a smooth finish without damage.
Softens Fabric: Enhances the softness and feel of the textile by removing surface fibers.
Protease
Wool Treatment: Removes natural impurities from wool, improving its softness and quality.
Silk Degumming: Helps in removing sericin from raw silk, resulting in a smoother, lustrous fabric.
Pectinase
Bast Fiber Processing: Used in retting processes to break down pectin in bast fibers like flax and
hemp, making the fibers easier to separate.
Scouring Cotton: Helps in the removal of pectin from cotton fibers, improving dye absorption and
fabric quality.
Alkaline Endo-Proteases
Soaking: Used in the soaking process to remove non-collagenous proteins, dirt, and natural fats from
the raw hides, making them more pliable.
Dehairing: Assists in breaking down proteins associated with hair roots, aiding in the removal of hair
without damaging the leather.
Bating: Softens the leather by breaking down unwanted proteins, improving the grain quality and
elasticity of the final product.
Lipase
Degreasing: Breaks down natural fats and greases present in hides and skins, making them easier to
process and ensuring uniform uptake of tanning agents.
Improves Leather Quality: Ensures better absorption of dyes and tanning chemicals by removing
excess lipids, resulting in more consistent color and finish.
Enhances Softness: Helps in achieving a softer and smoother leather texture by effectively reducing
fat content.
Decoction Vessel
Alpha-Amylase: Breaks down starches into shorter chains of sugars during decoction, helping in the
conversion of complex carbohydrates into fermentable sugars.
Beta-Glucanase: Degrades beta-glucans present in the grain’s cell walls, reducing mash viscosity and
improving lautering efficiency.
Mashing
Alpha-Amylase: Continues the breakdown of starches into fermentable sugars like maltose,
enhancing the efficiency of sugar extraction from the mash.
Beta-Glucanase: Further breaks down beta-glucans, ensuring the mash is less viscous, which helps in
better filtration and wort clarity.
Amylo-Glucosidase: Converts dextrins into fermentable glucose, leading to higher alcohol content in
the final beer.
Pullulanase: Breaks down alpha-1,6 glycosidic linkages in starch, facilitating complete conversion of
starch into fermentable sugars.
Proteases (or Papain): Breaks down proteins that can cause haze in the beer, improving clarity and
stability.
Pentosanase/Xylanase: Degrades pentosans and xylans, which can improve mash filtration and
reduce wort viscosity.
Fermentation
Fungal Alpha-Amylase: Continues breaking down residual starches into fermentable sugars during
fermentation, ensuring efficient yeast activity and optimal alcohol production.
Beta-Glucanase: Further degrades beta-glucans to reduce viscosity and improve the flow of the
fermentation process, aiding in the yeast’s access to nutrients.
Alpha-Acetolactate Decarboxylase (ALDC): Prevents the formation of diacetyl, an off-flavor
compound, by converting alpha-acetolactate directly into acetoin, ensuring a cleaner-tasting beer.
Conditioning Tank
Protease (Papain and Bromelain): Breaks down proteins that may cause haze, improving the clarity
and stability of the final beer.
Enhances Flavor Stability: By reducing protein-related turbidity, these enzymes help maintain the
beer’s flavor over time.
Fungal Amylase
Function: Breaks down starch into simpler sugars during dough fermentation.
Applications: Enhances yeast fermentation, improves crumb texture, and extends shelf life by
preventing starch retrogradation.
Bacterial Amylase
Function: Converts starch into sugars at a higher pH, leading to a faster enzymatic reaction.
Applications: Used in high-speed baking processes to accelerate dough conditioning and improve
volume.
Thermostable Amylase
Function: Remains active at high temperatures, breaking down starch even during baking.
Applications: Prevents crumb firmness in baked products by reducing staling and improving shelf
life.
Intermediate Stability Amylase
Function: Offers moderate activity across a range of temperatures, providing balanced starch
breakdown.
Applications: Enhances dough conditioning and consistency for a variety of baked goods.
Maltogenic Amylase
Function: Converts starch into maltose, which is more fermentable by yeast.
Applications: Extends the shelf life of bread by delaying starch retrogradation, keeping products soft
longer.
Glucoamylase
Function: Breaks down starch into glucose, providing more fermentable sugars for yeast.
Applications: Used in sweetened baked goods and syrups to enhance sweetness and fermentation.
Hemicellulase/Pentosanase or Xylanase
Function: Breaks down hemicellulose, pentosans, or xylans in flour, improving dough elasticity.
Applications: Increases dough volume, enhances crumb structure, and improves water absorption in
baked products.
Fungal Lactase
Function: Breaks down lactose into glucose and galactose.
Applications: Used to make lactose-free baked goods and confectionery, catering to lactoseintolerant consumers.
Fungal Protease
Function: Hydrolyzes proteins, reducing dough toughness and improving handling.
Applications: Improves dough extensibility and texture, especially in biscuits, cakes, and cookies.
Bacterial Protease
Function: Breaks down proteins at higher pH levels.
Applications: Used in baking processes that require faster dough relaxation, enhancing product
softness.
Bromelain and Papain
Function: These proteases break down proteins, tenderizing the dough.
Applications: Improve the softness and texture of baked goods, particularly in cakes and pastry
items.
Lipoxygenase
Function: Catalyzes the oxidation of lipids, which helps in bleaching flour and improving dough
strength.
Applications: Enhances dough elasticity and whiteness, especially in white bread and rolls.
Glucose Oxidase
Function: Converts glucose into gluconic acid and hydrogen peroxide, strengthening dough.
Applications: Improves dough stability and increases loaf volume by reinforcing the gluten network.
High-Temperature Alpha Amylase
Function: Breaks down starches into simpler sugars (dextrins) at high temperatures during the sugar
extraction process.
Applications: Used in the initial stages of sugar production to convert starch residues into
fermentable sugars, enhancing the yield and efficiency of sugar extraction.
Dextranase
Function: Breaks down dextran, a polysaccharide that can form during sugar processing, into smaller
sugar molecules.
Applications: Helps reduce viscosity and improve the quality of sugar syrups by eliminating dextran
impurities, which can otherwise interfere with crystallization and refining.
Invertase
Function: Converts sucrose into glucose and fructose (invert sugar), which is sweeter and has
different crystallization properties.
Applications: Used in the production of invert sugar syrups and to prevent crystallization in
confectionery, resulting in smoother textures and longer shelf life for candies and syrups.
Glucose Isomerase
Function: Converts glucose into fructose, increasing the sweetness of the final product.
Applications: Essential for producing high-fructose corn syrup (HFCS), widely used as a sweetener in
beverages, processed foods, and confectionery.
Alpha-Amylase
Function: Breaks down long starch chains into shorter dextrins and oligosaccharides.
Applications: Used in the liquefaction stage of starch processing to reduce viscosity, making the
starch easier to handle and further hydrolyze. It is essential in producing sweeteners like glucose
syrups.
Beta-Amylase
Function: Hydrolyzes starch into maltose units by cleaving the non-reducing ends of the starch
molecules.
Applications: Used in the production of maltose-rich syrups, brewing, and baking, where a higher
maltose content is desired for better flavor and fermentation.
Glucoamylase
Function: Breaks down dextrins into glucose by hydrolyzing both alpha-1,4 and alpha-1,6 glycosidic
bonds in starch.
Applications: Plays a crucial role in the saccharification stage, converting liquefied starch into
glucose syrup. It is widely used in producing high-glucose syrups and bioethanol.
Pullulanase
Function: Hydrolyzes alpha-1,6 glycosidic bonds in starch, aiding in the complete breakdown of
branched starch structures.
Applications: Used in conjunction with glucoamylase to achieve complete conversion of starch into
fermentable sugars, improving the efficiency of glucose syrup production and starch hydrolysis.
Bromelain
Function: Proteolytic enzyme derived from pineapple that breaks down proteins.
Applications: Used in exfoliating products to remove dead skin cells, promoting a smoother and
more radiant complexion. It also helps reduce inflammation and redness, making it suitable for
soothing skin treatments.
Papain
Function: Protease enzyme derived from papaya that gently breaks down proteins.
Applications: Commonly used in facial exfoliants and masks to remove dead skin cells and promote
cell renewal. It helps brighten the skin, improve texture, and support even skin tone by accelerating
skin turnover.
Keratinase
Function: Breaks down keratin proteins found in the skin, hair, and nails.
Applications: Used in hair removal products to weaken hair structure, making it easier to remove. It
is also found in skin care formulations for exfoliating rough skin and improving skin texture by
breaking down keratin buildup.