Technical enzymes are mainly used in industry. Besides the known application in the food industry new possibilities for use of this technical enzymes come in mind, for example in textile processing or paper bleaching.

 

The main application areas of our technical enzymes are:

  • Splitting of carbohydrates, proteins or fats in the food industry

  • Production and processing of textile, for example jeans stoning

  • Degradation reactions in the area of biopolymers

  • Treatment of waste paper

 

Sample shipment: for the shipment of samples we take a compensation for expanses of 25,00€ plus VAT per sample. We hope for your understanding.

 

 

Enzyme

Systematic name, EC-No.

Origin

Application

Order-No.

Canister sizes

Price in EUR/ kg

Amylase B

1,4-α -D-Glucan glucanohydrolase,

EC 3.2.1.1

Bacillus subtilis; non pathogenic, not gene modified Decomposition of starch and saccharification processes in brewing, alcohol production and other processes of the food industry 3180

25 kg

1 kg

16.50

32.00

Amylase FL

1,4-α -D-Glucan glucanohydrolase,

EC 3.2.1.1

Aspergillus niger

Decomposition of all kinds of starch in the food industry

3205

25 kg

1 kg

 16.50

32.00

Amylase Thermo

1,4-α-D-Glucan glucanohydrolase,

EC 3.2.1.1

Bacillus licheniformis

Bakery, brewery, starch saccharification, removal of starch from textiles

3190

25 kg

1 kg

9.90

32.00

Cellulase TXL

Endo-1,4-β-glucanase,

EC 3.2.1.4

Trichoderma reesei

Decomposition of all kind of cellulose, stoning

3015

25 kg

1 kg

16.50

38.00

Dextranase 3F

α-1,6-glucan-6-glucanohydrolase

EC 3.2.1.33

Chaetomium sp.

Food industry

3150

1 kg

120.00

Glucoamylase AN  

α-glucosidase

EC 3.2.1.20

Aspergillus niger; non-pathogenic, not gene modified
Complete saccharification of all kinds of starches in the food industry. Standardization of wheat flour to improve the taste quality and browning. 3245

 25 kg

1 kg

12.80

32.00

Invertase 200.000 β-fructofuranosidase Saccharomyces cerevisiae; non-pathogenic, not gene modified Inversion of sucrose in creams and other fondants 3145

15 kg

1 kg

452.00

490.00

Lactase L

β-D-Galactosidase,

EC 3.2.1.23

Kluyveromyces lactis

Splitting of lactose in the food industry

2050

25 kg

1 kg

104.00

152.00

Lipase FE-01

Triacylglycerol lipase,

EC 3.1.1.3

Thermomyces languinosus

Industrial hydrolyses of grease, deinking of waste paper a.o.

3350

25 kg

1 kg

32.00

42.00

Pektinase L-40

Polygalacturonase,

EC 3.2.1.15

Aspergillus niger

Food industry

3210

25 kg

1 kg

29.50

40.00

Protease A-01

Subtilisin,

EC 3.4.21.62

Bacillus spec.; genetically modified

Removal of protein-containing dirt particles in textile treatment

3675

25 kg

1 kg

36.00

42.00

Protease A-06

Subtilisin,

EC 3.4.21.62

Bacillus spec.; genetically modified

Removal of protein-containing dirt particles in textile treatment 3670

20 kg

1 kg

36.00

42.00

Protease S-02

endo-proteinase

Aspergillus niger

Food production, food and fodder additive

3665

25 kg

1 kg

35.40

41.40

Transgluaminase

protein-glutamine

γ-glutamyltransferase

EC 2.3.2.13

Streptoverticillium mobaraense; non-pathogenic, not gene modified Increasing the elasticity or firmness of foods by improving the physical properties of protein structures 3440

25 kg

1 kg

66.00

90.00

Xylanase 2x

endo-1,4-ß-Glucanase,

EC 3.2.1.4

endo-1,4-ß-Xylanase,

EC 3.2.1.8

endo-1,3-ß-Xylanase,

EC 3.2.1.32

Trichoderma sp.

Pentosane- und glucan decomposition in brewery mash , decrease of viscosity in fermentation processes, splitting of cellulose and hemicellulose

3050

25 kg

1 kg

44.00

58.00