Description:
Food Grade Catalase Enzyme is a common enzyme found in nearly all living organisms exposed to oxygen (such as bacteria, plants, and animals). It catalyzes the decomposition of hydrogen peroxide to water and oxygen. It is a very important enzyme in protecting the cell from oxidative damage by reactive oxygen species (ROS). Likewise, catalase has one of the highest turnover numbers of all enzymes; one catalase molecule can convert millions of hydrogen peroxide molecules to water and oxygen each second.
Food Grade Catalase Enzyme is a tetramer of four polypeptide chains, each over 500 amino acids long. It contains four iron-containing heme groups that allow the enzyme to react with the hydrogen peroxide. The optimum pH for human catalase is approximately 7, and has a fairly broad maximum: the rate of reaction does not change appreciably between pH 6.8 and 7.5. The pH optimum for other catalases varies between 4 and 11 depending on the species. The optimum temperature also varies by species.
Certificate of Analysis
| Batch Number | Z20190412001 | ||
| Production Date | 2019.04.12 | ||
| Batch Quantity | 80 KGS | ||
| Item | Test Standard | Testing Result | |
| Appearance | Powder | Complies | |
| Color | White fine Powder | Complies | |
| Particle Size | 100% pass 80 mesh | Complies | |
| Oder | Characteristic | Complies | |
| Taste | Characteristic | Complies | |
| Loss on Drying | ≤5.0% | 2.20% | |
| Residue on Ignition | ≤0.1% | 0.05% | |
| Residual acetone | ≤0.1% | Complies | |
| Residual Ethanol | ≤0.5% | Complies | |
| Heave Mentals | ≤10ppm | Complies | |
| Na | ≤0.1% | <0.1% | |
| Pb | ≤3 ppm | Complies | |
| Total Plate | <1000CFU/g | Complies | |
| Yeast & Mold | <100 CFU /g | Complies | |
| E. Coli | Negative | Complies | |
| Salmonella | Negative | Complies | |
| Conclusion: Conform with USP Standard | |||
Storage:Closed container. dry & cool. keep away from moisture &strong light
Shelf life:24 Months
Application:
1.Food Grade Catalase Enzyme is mainly used in the production of cheese, milk and egg products to eliminate the specific odor caused by the generation of hydrogen peroxide when irradiated with ultraviolet rays. It can also be used as a loosening agent in the manufacture of bread.
2.Commonly used diagnostic enzymes. The coupling reaction is used to measure glucose and the like. The food is preserved and decomposed with hydrogen peroxide. Biochemical reagents.
3.For biochemical research, food preservation, milk sterilization and sugar removal. It is often used clinically as a diagnostic enzyme to determine glucose levels.
4.Catalase is used in the food industry to remove hydrogen peroxide from milk used to make cheese.
5.Catalase is also used in food packaging to prevent food from being oxidized.
6.In the textile industry, catalase is used to remove hydrogen peroxide from textiles to ensure that the finished product is peroxide-free.
7.It is also used in the cleaning of contact lenses: after the glasses are soaked in a cleaning agent containing hydrogen peroxide, the residual hydrogen peroxide is removed by using catalase before use.
8.The use of catalase in the beauty industry: The enzyme and hydrogen peroxide are added to some facial treatments in order to increase the amount of cellular oxygen in the upper layer of the epidermis.
9.Catalase is also often used in the laboratory as a tool to understand the effect of enzymes on the rate of reaction.
