Enzyme types - Valley Research

Enzyme Types
The enzyme, which functions as a natural catalyst for a biochemical reaction, is not changed or used up during a reaction. For example, during fermentation, enzymes manufactured by yeast cells convert molecules of sugar into molecules of ethanol, but the yeast enzymes are not diminished in the process. This is why small amounts of commercial enzyme products yield such large results, thus being more economical to use compared to other processing methods.

Enzymes [for the most part] are derived from fungal and bacterial organisms, with some products coming from plant sources, e.g., papaya, pineapple, etc., or from animal tissues, e.g. pancreatic lipase. The production of all Valley Research products is achieved using non-genetically modified organisms that are non-pathogenic and naturally present in the environment. Specially selected organisms are fermented using either surface culture fermentation (Koji) or submerged culture fermentation (deep tank).

Enzymes are very specific in the jobs that they perform. For instance, amylase enzymes only work on starch; protease enzymes only work on protein; and so on, thus allowing enzymes to contain features that will provide great benefits in industrial processing. In other cases several enzymes are used together to achieve the desired end result. For this reason it is important to select the correct enzyme(s) based on the pH, temperature and other conditions of the process. Valley Research technical personnel are eager to help you select the correct enzymes for your process needs.

See what enzyme solutions Valley Research has to offer.
Valley Research offers a broad line of animal, plant and microbially
derived carbohydrase, protease, and lipase enzymes
for the food industry.