Activity-based enzyme analysis
designed for real-world confidence
Enzymes are bioactive molecules and their activity can be sensitive to manufacturing and storage conditions. Measuring real enzyme activity in raw materials and finished products helps partners make more confident decisions across product, process, and shelf-life contexts.
What Makes Enzyme Analysis Different
- Activity depends on working conditions (pH, temperature, co-factors, substrates)
- Activity may shift with time and storage, requiring standardized measurement approaches
- Some assays can be scoped in custom ways upon request
Enzyme Analysis We Provide
Group A: Protease Activity Assays
- Neutral Protease — Hydrolysis of casein @ pH 7.0 / 30°C (UV‑VIS)
- Neutral Protease — Hydrolysis of casein @ pH 7.0 / 37°C (UV‑VIS)
- Acid Protease — Hydrolysis of casein @ pH 2.6 / 30°C (UV‑VIS)
- Protease (HUT) — Hydrolysis of hemoglobin @ pH 4.7 / 40°C(UV‑VIS)
Group B: Carbohydrase Activity Assays
- β‑Glucanase — Hydrolysis of β‑glucan @ pH 6.8 / 45°C (UV‑VIS)
- Cellulase — Hydrolysis of Na‑CMC @ pH 5.0 / 50°C (UV‑VIS)
- α‑Galactosidase — Hydrolysis of p‑nitrophenyl‑α‑D‑galactopyranoside @ pH 5.5 / 37°C (UV‑VIS)
- Mannanase — Hydrolysis of AZCL‑galactomannan @ pH 4.0 / 40°C(UV‑VIS)
Group C: Xylanase Activity Assays
- Xylanase — Hydrolysis of AZCL‑wheat arabinoxylan @ pH 4.7 / 40°C (UV‑VIS)
- Xylanase — Hydrolysis of AZCL‑wheat arabinoxylan @ pH 4.7 / 50°C (UV‑VIS)
- Xylanase (BXU) — Hydrolysis of birch xylan @ pH 5.3 / 50°C(UV‑VIS)
Group D: Phytase Activity Assays
- Phytase (PPU) — Hydrolysis of sodium phytate @ pH 5.0 / 37°C (UV‑VIS)
- Phytase (FTU) — Hydrolysis of sodium phytate @ pH 5.5 / 37°C(UV‑VIS)
Group E: Lipolytic Activity Assays
- Lipase (FIP) — Hydrolysis of olive oil @ pH 7.0 / 37°C (UV‑VIS)
- Phospholipase — Hydrolysis of L‑α‑phosphatidylcholine @ pH 7.0 / 37°C(UV‑VIS)
Group F: Amylase Activity Assays
- Bacterial Amylase — Hydrolysis of soluble starch @ pH 6.0 / 30°C (UV‑VIS)
- Fungal Amylase — Hydrolysis of soluble starch @ pH 4.7 / 30°C (UV‑VIS)
