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.
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