Enzyme Products

What is an enzyme?

Enzymes are biological catalysts (Biocatalysts!); they speed up chemical reactions in a natural way. Enzymes are not alive and they are not a form of living organism, they are simply inert materials made of protein. So whilst all enzymes are proteins, not all proteins are enzymes!

Enzymes are found in every form of life and without them, life would not exist.

How are enzymes named?

The naming of enzymes is quite simple, all enzymes end in the suffix “ase” preceded by the substrate e.g. PROTEINASE catalyses the hydrolysis of proteins, CELLULASE catalyses the hydrolysis of cellulose.

• Collagenase is an enzyme which catalyses the break down of collagen
• A lipase is an enzyme that catalyses the breakdown of lipids (fats)
• A ferulic acid esterase catalyses the hydrolysis of ferulic acid esters

Genetically Modified and Non Genetically Modified Enzymes

Recombinant enzymes are produced using a contained production method with no risk of cross contamination from genetically modified organisms. These enzymes are much purer than ‘wild’ type enzymes, so do not have the side activities associated with the natural enzymes.

This is very cost effective due to many copies of the same gene being used, therefore yields are higher. Recombinant enzymes do not contain any DNA.

More about enzymes…

Enzymes are typically derived from plants, micro-organisms (yeast, bacteria or fungi) or animal tissue (e.g. protease from pancreas).

Here at Biocatalysts, we produce enzymes from two primary strains, E. coli and P. pastoris. We also have other strains available and under development. These products are normally available as powder or liquids. Occasionally, they are immobilised to stop them moving around, either in alginate gel beads or on a reagent stick like the type used for measuring blood glucose levels.

Enzymes are subject to various regulatory controls. In Europe, enzymes are defined as processing aids, so they do not have to be declared on food labels. Also, they are not classed as additives, so do not have an E-number. However, in the USA there is no such thing as a processing aid. They only have additives, so enzymes in the USA are classed as food additives.

Enzymes are very versatile and can catalyse an amazing range of reactions. They can turn meat into liquid; synthesise chemicals; help to eliminate waste from a process; and much more.

Discover how an enzyme could help improve your process. Find out more.

Enzymes: A guide

When would you use an enzyme?

When you need to accelerate a biochemical reaction, enzymes are the natural “go to” option. Natural, non-toxic, biodegradable and easily inactivated, they are classed as a processing aid in many countries and therefore contribute to a “clean label” product.

Here are some examples of how enzymes are used:

• Meat tenderiser (uses a proteinase enzyme from the papaya plant)
• Clinical dip sticks used, for example, measuring glucose in blood and urine (mainly using the enzyme glucose oxidase)
• Bread manufacturing

In the food, fine chemical, flavour or pharmaceutical industries there are numerous benefits provided by enzymes. You could use an enzyme if you were trying to do the following:

• Facilitate a biochemical reaction to achieve an outcome
• Speed up a biochemical reaction that would occur naturally
• Increasing yield
• Increasing throughput
• Reducing waste and/or value to co-products
• Solving filtration problems
• Reducing the size of process plants
• Producing new and exciting natural flavours
• Producing improved textures within foodstuffs
• Producing chiral compounds

Examples of Enzyme Usage within the Food Industry

Key sectors which utilise the power of enzymes:

• Dairy industry including rennet for cheese production and lipases and protease for enzyme modified cheese (a form of processed cheese)
• Fruit and vegetable processing
• Functional protein manufacture
• Brewing
• Baking

Outside the food industry enzymes are used in production of fine chemical, in diagnostic kits, in the detergent industry and sugar processing.

Have you realised the power of Biocatalysts? 

Market Knowledge

With more than 30 years’ experience in the enzyme market, Biocatalysts has acquired a wealth of knowledge on different commercial and non-commercial (e.g. academic) enzymes, their features, applications and benefits.

This depth of market knowledge represents one of Biocatalysts’ key capabilities; it helps us to deliver fast and effective enzyme solutions for our customers. Uniquely, when customers come to us they start with a range of options, from an off-the-shelf product through to a totally unique customised enzyme never commercially produced before. To deliver this we have immense knowledge of available enzymes and access to a massive range of potential enzymes through our Metagenomic Library.

Choosing us makes sense if you have a specific biochemical reaction to achieve, a process problem to solve or if you want to truly differentiate your company or your products. Tap into our wealth of knowledge to make your life easier!

Immobilised Enzymes

Immobilised enzymes are attached to an inert, insoluble molecule such as calcium alginate. They are produced as beads and used in continuous flow processes where high volumes of high value products are manufactured.

What are the benefits of immobilised enzymes?

If you already have a continuous flow process (working 24 hours a day), immobilised enzymes can be introduced. They are expensive, therefore being able to recycle them multiple times is essential for the economics of the process. They can be more resistant to pH and temperature changes and due to their situation in the column are easily separated from the end product.

Enzymes catalyse more specific reactions than other chemicals and often operate at lower temperatures and pH.

However, if you are developing a new process, immobilised enzymes are often prohibitively expensive. To get break even on an immobilised enzyme you will need to get at least 10 cycles from it.

Disadvantages of Immobilised Enzymes

They are expensive and added into the already expensive continuous flow process the combined cost can be prohibitive.

They rely on soluble substrates.

Consider this; if you could produce a customised enzyme at a price that works why would you want to immobilise an enzyme?

Choosing the Most Appropriate Type of Enzyme Immobilisation

When choosing whether or not to use immobilised enzymes it is important to consider both the benefits and disadvantages. If you decide that this is the best solution for your process Biocatalysts can help you choose the most appropriate type of enzyme immobilisation technique.

Analysis Capabilities

Our tool kit of enzyme analysis capabilities helps us to assist you in finding the most suitable and cost effective enzyme solution.

This includes:

Protein, peptide and amino acid analysis

• Molecular weight profiles of peptide/ Hydrophobicity profiling/ Amino acid profiling Protein sequencing/ Electrophoretic characterisation/ Degree of hydrolysis

Lipid analysis

• Free fatty acid profiling/ Lipid extraction/ Acid value

Carbohydrate analysis

• Reducing sugar/ Viscosity measurement/ Quantification of anthocyanins/ Quantification of starch/ Pectin measurement

General analytic chemistry

• High pressure liquid chromatography (HPLC)/ Gas chromatography (GC)/ Dry weight analysis/ Turbidity/ Mass Spectrophotometry

Enzyme assay excellence

• More than 100 assays validated/ End point continuous indications/ Spectophotometric, viscosity, titration, HPLC/ High throughput assay capacity/ Dedicated assay design and validation team

Application capabilities

We have vast enzyme application know how in the following areas:

• Dairy processing/ Whey protein hydrolysis/ Fruit and vegetable processing technology/ Fats and oils processes/ Biotransformation and biocatalysis reactions

Sensory analysis

At Biocatalysts, we are able to do sensory analysis in order to recommend our most suitable enzymes for the flavour you are looking to achieve or to compare the flavours generated by different enzymes. Additionally, we work with external sensory experts where independent data is required.

Diverse Enzyme Expertise

For over 30 years Biocatalysts Ltd has been developing and manufacturing speciality enzymes for numerous industries including food, fine chemicals, flavour and fragrance, pharmaceuticals, agrichemical and life sciences. During this time we have gained valuable knowledge and experience of working with 5 out of the 6 subclasses of enzymes.

We have a wide range of off-the-shelf enzyme products, primarily used in the food industry, which fall mainly in the oxidoreductases and hydrolases classes. When our customers are looking for an enzyme solution, if we can’t satisfy their needs with our off-the-shelf products, we turn to our customised enzyme discovery, development and manufacturing service. Our unique capabilities in this area have allowed us to work with a wide variety of companies to provide them with exclusive enzyme products.

The table shows examples of enzymes we have worked with from within each class. Although not all of these enzymes are available off-the-shelf, many are available as pre-commercialised enzymes. Hence, if you have a requirement for any of these enzymes please contact us.

Biocatalysis and Biotransformations

Did you know that back in the 1980’s Biocatalysts Ltd was one of the first companies offering enzymes for biocatalysis and biotransformations to help pharma and fine chemical industry access new valuable chemistry? During the early 1990’s Biocatalysts Ltd offered a number of screening kits for biocatalysis applications, including lipases and ketoreductases. Biocatalysts Ltd made a decision to not offer kits or panels of such enzymes but instead work individually with customers to develop enzymes to meet exact needs.

What about immobilisation?

If you want to find out more about this click here.