Enzymes are relatively sensitive to environmental and manufacturing processes, including temperature, moisture and interactions with other ingredients. It is important to verify the actual enzyme activity in the final product, rather than relying on the formulated concentration. As functional bio active molecules, enzymes may experience degradation or loss of activity during their storage. It is therefore very important that the appropriate analytical method is used. It is also a special characteristic of enzymes that their optimal working conditions (e.g. pH, temperature, metals, cofactors, and specific substrates) vary depending on the source and type of enzyme.

Chromak Research, Inc offers quantitative analysis of enzyme levels in a variety of matrices ranging from industrial fermentation concentrated preparations, to low levels in food ingredients such as spices, flour and Dietary supplements. Chromak Research, Inc offers the following routine assays from the Food Chemicals Codex (FCC), United States Pharmacopoeia (USP), Association of Analytical Communities (AOAC), American Association of Cereal Chemists ( AACC) , Enzyme Commission (EC) methods

In order to enable our laboratory to perform the appropriate assay, please provide us with information about the type, source (or manufacturer) and range of enzymatic activity of the enzyme when possible.

1 α-Amylase (pancreatin) USP Starch Hydrolysis as USP
2 α-Amylase (bacterial) FCC Starch Hydrolysis as BAU
3 α-Amylase (nonbacterial) FCC Starch Hydrolysis as DU
4 Beta-Glucanase Activity FCC Beta Glucanase Unit (BGU)
5 Bromelain FIP, CDU, PU or GDU method Hydrolysis of Gelatin
6 Catalase WM Breaking down of hydrogen peroxide
7 Cellulase FCC Cellulose viscosity reduction
8 Cellulase CMC Cellulose DNSA colometric
9 Ceralpha Amylase AACC #22-02.01 Ceralpha Units
10 Chymotrypsin FCC or USP Hydrolysis of N-acetyl-L-Tyrosine ethyl ester
11 Diastase FCC Hydrolysis of Starch
12 Diastatic Activity of Honey AOAC Diastase Number (DN)
13 α-Galactosidase FCC Hydrolysis of p-Nitrophenyl a-D-galactopyranose
14 β-glucase FCC Hydrolysis of Lichenin
15 Glucose Oxidase Activity FCC Glucose Oxidative Titrimetric unit (GOTu)
16 β-Glucosidase FCC Hydrolysis of cellobiose
17 Hemicellulase FCC Hydrolysis of bean gum and monitor viscosity change
18 Invertase (Sucrase) FCC Hydrolysis of sucrose and optical rotation measurement
19 Lactase(Acid Beta Galactosidase)s FCC, ALU Using ONPG substrate