NAME/
Nombre/
Nom/ |
Biological
origin |
Form |
Grade |
Max
Temp. |
pH |
APPLICATIONS/
Aplicaciones/
Aplicacions |
Doc. |
 |
| Amiloglucosidase |
Aspergillus Niger
EC 3.2.1.3
|
L |
Food |
70ºC |
3,5-6 |
Alcohol Production
Zumos, alcohol.
Sucs, alcohol |
 |
|
| a - amylase |
Aspergillus oryzae
EC 3.2.1.1 |
L |
food |
55ºC |
4-7 |
Baking, Food processing
Panificación, procesado de alimentos
Panificació,processat d'aliments |
|
|
| a - amylase |
Bacillus Subtilis
EC 3.2.1.1 |
L |
Food |
85ºC |
5,5-7,5 |
Brewing, starch Industry, Textile Industry.
Cerveza, Jarabes, Textil.
Cervesa, Xarops, Tèxtil |
|
|
| a - amylase |
Bacillus Licheniformis
EC 3.2.1.1 |
L |
Food |
100ºC |
5-9 |
Brewing, starch Industry, Textile Industry, detergents.
Cerveza,Jarabes,Textil. Detergentes
Cervesa, Xarops, Tèxtil .Detergents |
|
|
| Betaglucanase |
Penicillum emersonii
EC 3.2.1.6 |
L |
Food |
80ºC |
4,5-7 |
Brewing, Cerveza, Cervesa |
|
|
| Betaglucanase |
Bacillus subtilis
EC 3.2.1.6 |
L |
Food |
70ºC |
5-7 |
Brewing, Cerveza, Cervesa |
|
|
| Betaglucanase |
Trichoderma Viridae
EC 3.2.1.6 |
L |
Food |
55ºC |
4–6 |
Brewing, Food processing, Textile Industry.
Cerveza, Procesado de alimentos, Textil.
Cervesa, Processat d’aliments, Tèxtil |
|
|
| Betaglucanase |
Aspergillus Niger
EC 3.2.1.6 |
L |
Food |
60ºC |
4-6 |
Brewing, Textile Industry, Feed additive
Cerveza, aditivo para piensos, Textil.
Cervesa,additiu per a pinsos, Tèxtil
|
|
|
| Catalase |
(GM)
EC 1.11.1.6 |
L |
industrial |
65ºC |
6-10 |
Textile Industry, Industria textil, Industria tèxtil |
|
|
| Catalase |
Aspergillus Níger
EC.1.11.1.6 |
L |
Food |
55ºC |
5-8 |
Food processing, Procesado de alimentos, Processat
d’aliments. |
|
|
| Cellulase |
Aspergillus Níger
EC 3.2.1.4 |
L |
Food |
60ºC |
4-6 |
Food processing, winemaking, textile industry.
Procesado de alimentos, enologia, Industria textil.
Processat d’aliments, enologia, Indústria tèxtil. |
|
|
| Cellulase |
Trichoderma Viridae
EC 3.2.1.4 |
L/P |
Food |
55ºC |
4-6 |
Brewing, Food processing, Textile Industry.
Cerveza, Procesado de alimentos, Textil, Denim
Cervesa, Processat d’aliments, Tèxtil, dènim |
|
|
| Cellulase |
GMO
EC 3.2.1.4 |
P |
industrial |
60ºC |
5.5-8.5 |
Textile Industry, denim
Textil, denim
Tèxtil, dènim |
|
|
| Galactosidase, alpha |
Sacharomyces sp.
EC 3.2.1.22 |
L/P |
industrial |
55ºC |
4-6 |
Food processing, Feed additive.
Procesado de alimentos, Aditivo piensos.
Processat d’aliments, Additiu pinsos. |
|
|
| Invertase |
Sacharomyces cerev.
EC 3.2.1.26 |
L |
food |
65ºC |
2.5-6 |
Confectionary, Food processing.
Confitería, Procesado de alimentos
Confiteria, Processat d’aliments. |
|
|
| Pectinase |
Aspergillus Niger
EC 3.2.1.15, EC 3.1.1.11, EC 4.2.2.10 |
L/P/G |
industria |
55ºC
|
2.5-5.5 |
Fruit juice, Winemaking.
Zumos, Enología.
Sucs, Enologia. |
|
|
| Pectinase |
Aspergillus aculeatus
EC 3.2.1.15, EC 3.1.1.11, EC 4.2.2.10, EC
3.2.1.6 |
L |
industrial |
55ºC |
2.5-6 |
Food processing, Olive Oil extraction.
Procesado de alimentos, Extracción de aceite de oliva.
Processat d’aliments, Extracció d’oli d’oliva. |
|
|
| Papain |
Carica Papaya.
EC 3.4.22.2 |
L/P |
Pharma |
75ºC |
4–8,5 |
Brewing, Meat and Fish tenderising, Protein hydrolysis.Hygiene products.
Cerveza, tenderización de carne, productos de Higiene.
Cervesa, tenderització de carn, productes d’higiene |
|
|
| Protease |
Bacillus subtilis
EC 3.4.24.4 |
L/P |
65º C |
65ºC |
4.5-9 |
Brewing (High adjuncts), fish peel off.
Cerveza (alta en adjuntos), pelado de pescados.
Cervesa (alta en adjunts), pelat de peix. |
|
|
| Protease |
Bacillus Lentus
EC 3.4.21.62 |
L |
industrial |
65ºC |
5.5-11 |
Liquid detergents. Endoscope cleaners.
Detergentes líquidos, Limpiadores de endoscopios.
Detergents líquids,
Netejadors d’endoscopis. |
|
|
| Protease |
Bacillus Licheniformis
EC 3.4.21.14 |
L |
food |
60ºC |
5-10.5 |
Protein hydrolysis
Hidrólisis de proteinas
Hidròlisi de proteines |
|
|
| Protease |
Bacillus lentus
EC 3.4.21.62 |
L |
industrial |
75ºC |
6-12 |
Industrial detergents (alkaline), soaking of hides
Detergentes industriales, remojado de pieles.
Detregents indusatrials, remullat de pells. |
|
|
| Protease |
Bacillus Licheniformis
EC 3.4.21.62 |
G |
industrial |
60ºC |
5-10,5 |
Bating of Hides
Rendido de pieles
Blanqueig de pells |
|
|
| Xylanase |
Trichoderma longibranchiatum
EC 3.2.1.8, EC 3.2.1.32 |
L/G |
food |
65ºC |
4-7 |
Feed additive, baking
Aditivo para piensos, panificación.
Additiu per a pinsos, panificació. |
|
|
| Lactase |
Bacillus Circulans
EC 3.2.1.23 |
L |
Food |
65ºC |
5-9 |
Dairy products, Lactose free milk.
Productos lácteos, postres, leche sin lactosa
Productes làctics, postres, llet sense Lactosa |
|
|
| Lipase |
Rhizopus oryzae
EC 3.1.1.3 |
P |
Food |
50ºC |
3-9 |
Hydrolysis of natural fats.
Hidrólisis de grasas naturales
Hidròlisi de greixos naturals |
|
|
| Lipase |
(GM)
EC 3.1.1.3 |
P/L |
Industrial |
40ºC |
8-11 |
Detergents
Detergentes
Detergents |
|
|
| Pancreatine |
Pancreas extract |
P |
Pharma |
55ºC |
5-9 |
Pharmaceutical Ind / Leather
Ind.Farmacéutica/ Curtidos
Ind.Farmacèutica/ Pelleria |
|
|
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