Enzymes

Enzymes

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Hemicellulase

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Hemicellulose is composed of several different types of monosaccharide heterogeneous polymers; these sugars are five to six carbon sugars, including xylose, arabinose, mannose, galactose, and so on. In wood, xylan hemicellulose in tissues represents 50% of the total, combining on the surface of cellulose and interconnecting with microfibrils, forming a fibrous network in the shape of a disc connected cell structure.

E1104 - LIPASE

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Lipases are enzymes found in various organisms, including plants, animals and microorganisms such as bacteria and fungi. Lipases used in the food industry can be derived from a variety of sources, including microorganisms and plants.

GLUCANASES

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Glucanases are enzymes that have the ability to break down glucans, which are polysaccharides composed of multiple glucose units linked together. These enzymes play a key role in breaking down the cell walls of plants, fungi, and bacteria.

Yeast extract

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Yeast extract is a product derived from yeast, single-celled microorganisms belonging to the fungus kingdom. This extract is used in various applications, primarily in the food industry for its flavoring and nutritional properties.

Yeast Extracts

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Yeast extract is the general term used to refer to various forms of yeast that have been processed by removing the cell contents.

E1100(i) Amylase

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Amylase is a naturally occurring enzyme found in various organisms, including human saliva, the pancreas, and it can also be obtained from microorganisms such as bacteria and yeast.