Enzyme Activity Assay


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
20 Lactase (Neutral Beta Galactosidase) Activity FCC-NLU -
21 Lipase – Pancreatin USP Hydrolysis of fatty acids and titration as USP
22 Lipase – Microbial FCC, FIP Hydrolysis of model fatty acids and titration as FIP
23 Lysozyme FCC Mycoccus as substrate
24 Lipoxygenase-LOX - oxidative coupling of (MBTH) with (DMAB)
25 Malt Diastase (Diastatic Power) - -
26 Milk Clotting assay MCU Rennin, Casein Hydrolysis
27 Nattokinase Fibrinolytic method Fibrinolytic activity in fibrin
28 Pancreatin (Amylase, Protease and Lipase) Activity USP -
29 Papain USP, FCC Casein hydrolysis
30 Pepsin USP, FCC Hemoglobin as substrate
31 Pectinase AJDU or VPLA Using apple juice, pectin as substrate
32 Peroxidase – POD Methods in Enzymology and AACC Methods. -
33 Phytase Activity (FTU) FCC -
34 Polyphenol oxidase PPO AACC Method Tyrosine Oxidation
35 Protease –Pancreatin USP Hydrolysis Casein as USP
36 Proteolytic Activity – Plants FCC Hydrolysis of Casein as PU
37 Proteolytic – Bacterial FCC Hydrolysis of Casein as PC
38 Proteolytic – Fungus FCC Hydrolysis of hemoglobin as HUT or of Casein as SAP
39 Serrapeptase Activity JP -
40 Superoxide Dismutase (MFU) McCord -
41 Trypsin FCC, USP Hydrolysis of N-benzoyl-L-arginin ethyl ester
42 Trypsin Inhibitor Assay AAAC -
43 Xylanase Megazyme Megazyme xylanase tablet