Amano Enzyme has an extremely large variety of specialty enzymes. Their enzyme collection includes, but is not limited to: amylase, lipase, cellulase, protease and lactase. Amano Enzyme provides their customers with specialist technical services to assist in their enzyme requirements.
Α-GALACTOSIDASE DS hydrolyses undigestable sugars such as stachyoseand raffinose. It is very stable in a wide range of pH (3.0 – 9.0) and its optimum pH is around 4.5.
ACID PROTEASE DS is an enzyme preparation produced by Aspergillus niger fermentation under current Good Manufacturing Practices and is used in food processing applications.
AMT 1.2L - MALTOTRIOSE FORMING AMYLASE is a clear, brownish liquid. It is a new kind of syrup which is stable in acid and high temperature conditions and who's viscosity is low as well. it also resists crystallization and is valuable as a humectant.
Amylase DS is an enzyme preparation produced by an unique fermentation process of a selected strain of Aspergillus oryzae under Good Manufacturing Practices. Amylase DS las a high saccharification activity on starch. Amylase DS is a high amylolytic enzyme...Vea Mas
Amylase DS is an enzyme preparation produced by an unique fermentation process of a selected strain of Aspergillus oryzae under Good Manufacturing Practices. Amylase DS las a high saccharification activity on starch. Amylase DS is a high amylolytic enzyme preparation used in food processing applications. Vea Menos
Cellulase DS is a cellulolytic enzyme preparation produced by a unique fermentation process of a selected strain of ASpergillus niger under Good Manufacturing Practices. Cellulase DS has a high activity of CMC-ase. Cellulase DS also contains C1-ase and β-...Vea Mas
Cellulase DS is a cellulolytic enzyme preparation produced by a unique fermentation process of a selected strain of ASpergillus niger under Good Manufacturing Practices. Cellulase DS has a high activity of CMC-ase. Cellulase DS also contains C1-ase and β-glucosidase. This ingredient is used in food processing applications. Vea Menos
Deamizyme 50000G is a 5’-Adenylic deaminase produced by Aspergillus melleus fermentation. This enzyme has strong 5’-Adenylic deaminase activity, which converts 5’-Adenylic acid (AMP) into the flavour enhancer 5’-Inosinic acid (IMP). Together with Amano’s ...Vea Mas
Deamizyme 50000G is a 5’-Adenylic deaminase produced by Aspergillus melleus fermentation. This enzyme has strong 5’-Adenylic deaminase activity, which converts 5’-Adenylic acid (AMP) into the flavour enhancer 5’-Inosinic acid (IMP). Together with Amano’s Enzyme RP-1G which hydrolyzes RNA to nucleotides, Deamizyme 50000G can transform yeast extract to natural flavour potentiators. Vea Menos
DEXTRANASE L "AMANO" is an endo-splitting type dextranase and hydrolyses the dextran rapidly. It improves the purification process of cane sugar eliminating the interference of dextran in filtration and crystallization.
Diastase DS is an enzyme preparation produced from barley malt extraction and purification under current Good Manufacturing Practices. Diastase DS has a high α-amylase activity and saccharification activity. This is an ingredient for use in food processin...Vea Mas
Diastase DS is an enzyme preparation produced from barley malt extraction and purification under current Good Manufacturing Practices. Diastase DS has a high α-amylase activity and saccharification activity. This is an ingredient for use in food processing. Vea Menos
Enzyme RP-1G is a 5’-Phosphodiesterase preparation produced by Penicillium citrinum
fermentation. Enzyme RP-1G can hydrolyze RNA to 5’-nucleotides. The nucleotide 5’-GMP is a
well known natural flavour enhancer.
Together with Amano’s Deamizyme 50000...Vea Mas
Enzyme RP-1G is a 5’-Phosphodiesterase preparation produced by Penicillium citrinum
fermentation. Enzyme RP-1G can hydrolyze RNA to 5’-nucleotides. The nucleotide 5’-GMP is a
well known natural flavour enhancer.
Together with Amano’s Deamizyme 50000G which converts the nucleotide 5’-AMP to the flavour enhancer 5’-IMP, Enzyme RP-1G can transform yeast extracts to natural flavour enhancer. Vea Menos
GLUTAMINASE SD-C100S is a glutaminase (EC 3.5.1.2) preparation derived from Bacillus
amyloliquefaciens. It catalyzes the hydrolysis of L-glutamine to L-glutamic acid. GLUTAMINASE SD-C100S has excellent thermal stability, salt-resistance, and alcohol-resi...Vea Mas
GLUTAMINASE SD-C100S is a glutaminase (EC 3.5.1.2) preparation derived from Bacillus
amyloliquefaciens. It catalyzes the hydrolysis of L-glutamine to L-glutamic acid. GLUTAMINASE SD-C100S has excellent thermal stability, salt-resistance, and alcohol-resistance. Vea Menos
KLEISTASE E5S is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus
amyloliquefaciens. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce sol...Vea Mas
KLEISTASE E5S is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus
amyloliquefaciens. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce soluble dextrins, reducing the high viscosity of the starch slurry anddecolourising the blue colour of the starch-iodine complex.
The thermal stability of the enzyme is higher than those of α-amylase from fungal or animal sources. Vea Menos
KLEISTASE PL45 is a pullulanase (EC 3.2.1.41) preparation derived from Bacillus brevis. It is also called a “debranching enzyme”. KLEISTASE PL45 hydrolyzes the α-1,6 glucosidic linkages of pullulan or amylopectin in starch. It can be used at over 60°C dur...Vea Mas
KLEISTASE PL45 is a pullulanase (EC 3.2.1.41) preparation derived from Bacillus brevis. It is also called a “debranching enzyme”. KLEISTASE PL45 hydrolyzes the α-1,6 glucosidic linkages of pullulan or amylopectin in starch. It can be used at over 60°C during saccharification. Vea Menos
KLEISTASE SD80 is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus
amyloliquefaciens.The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce sol...Vea Mas
KLEISTASE SD80 is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus
amyloliquefaciens.The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce soluble dextrins, reducing the high viscosity of the starch slurry and decolourising the blue colour of the starch-iodine complex.
The thermal stability of the enzyme is higher than those of α-amylase from fungal or animal sources. Vea Menos
KLEISTASE T10S is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus
subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins...Vea Mas
KLEISTASE T10S is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus
subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, reducing the high viscosity of the starch slurry and disappearing blue color of starch-iodine complex.
KLEISTASE T10S is more stabilized in the presence of starch, calcium ions, and sodium ions, and is suitable for corn starch liquefaction which requires high treatment temperature of more than 100°C. Vea Menos
Lactase 14-DS is a dietary supplemental grade enzyme preparation produced by Aspergillus oryzae fermentation under current Good Manufacturing Practices. Lactase 14-DS hydrolyzes Lactose and produces β-D-Galactose and α-D-Glucose. It is used in food proces...Vea Mas
Lactase 14-DS is a dietary supplemental grade enzyme preparation produced by Aspergillus oryzae fermentation under current Good Manufacturing Practices. Lactase 14-DS hydrolyzes Lactose and produces β-D-Galactose and α-D-Glucose. It is used in food processing applications. Vea Menos
Lipase DF-DS is a dietary supplemental grade Triacylglycerol Lipase produced by Rhizopus oryzae fermentation under Good Manufacturing Practices. It can hydrolyze short, medium and long fatty acids from 1, 2 and 3 positions of tri-, di- and monoglycerides....Vea Mas
Lipase DF-DS is a dietary supplemental grade Triacylglycerol Lipase produced by Rhizopus oryzae fermentation under Good Manufacturing Practices. It can hydrolyze short, medium and long fatty acids from 1, 2 and 3 positions of tri-, di- and monoglycerides. Lipase DF-DS can be used to improve digestion. Vea Menos
Lipase DS is a Triacylglycerol lipase ( E.C. No. 3.1.1.3, CAS No. 9001-62-1) manufactured by a unique fermentation process with a selected strain of Aspergillus niger under current Good Manufacturing Practices. Used in dietary supplement applications.
NEOMALZ H20 is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, re...Vea Mas
NEOMALZ H20 is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, reducing the high viscosity of the starch slurry and disappearing blue color of starch-iodine complex.
NEOMALZ H is designed for the desizing of fabrics sized with starch. The thermal stability of this product is superior to that of NEOMALZ. NEOMALZ H20 can be used for all types of desizing process, i.e. any pad roll process and any continuous desizing process, and gives sufficient results. Vea Menos
PEPTIDASE R is a bitterless protein hydrolysate that is a light reddish brown to reddish brown powder for use in food processing. Kosher grade available.
Protease A-DS is an enzyme preparation produced by Aspergillus oryzae fermentation under current Good Manufacturing Practices and is using in food processing applications.
Protease DS is an enzyme preparation produced by Aspergillus oryzae fermentation under current Good Manufacturing Practices and used in food processing applications.
PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus
licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react suffici...Vea Mas
PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus
licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react sufficiently even under the exist of the chelating agent like EDTA or polyphosphoric acid. Vea Menos
PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus
licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react suffici...Vea Mas
PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus
licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react sufficiently even under the exist of the chelating agent like EDTA or polyphosphoric acid. Vea Menos
PROTIN SD-NY10 is a bacterial neutral protease (EC 3.4.24.28) preparation derived from Bacillus
amyloliquefaciens. The enzyme catalyzes the hydrolysis of protein.
PROTIN SD-PC10F is a bacterial neutral protease (EC 3.4.24.28) preparation derived from Bacillus
amyloliquefaciens. The enzyme catalyzes the hydrolysis of protein.
THERMOASE C160 is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from
Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the
hydrolysis of protein.
THERMOASE C160 has an excellent ther...Vea Mas
THERMOASE C160 is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from
Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the
hydrolysis of protein.
THERMOASE C160 has an excellent thermal stability and can be used at almost 80°C especially in the presence of calcium. Vea Menos
THERMOASE PC10F is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from
Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the
hydrolysis of protein.
THERMOASE PC10F has an excellent th...Vea Mas
THERMOASE PC10F is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from
Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the
hydrolysis of protein.
THERMOASE PC10F has an excellent thermal stability and can be used at almost 80°C especially in the presence of calcium. Vea Menos
UMAMIZYME is a proteolytic enzyme preparation developed for protein hydrolyzates rich in amino acids that comes in a light reddish brown to reddish brown powder for food processing applications.
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