Non GMO Catalase Enzyme degrading residual hydrogen peroxide

Product Description

Catazyme 600L, an enzyme that brings about (catalyzes) the reaction by which hydrogen peroxide is decomposed to water and oxygen.

Catalase is a characteristic enzyme of peroxisomes, of which it is the most abundant protein. This enzyme serves as a typical example of a peroxisomal enzyme and is important in the teaching of biochemistry and molecular biology. Although there is substantial information regarding catalase purification, purifying catalase for the junior‑grade undergraduate experimental course face challenges in obtaining materials and increasingly expensive purification equipment.

Features and Benefits

1. Exclusive microbial fermentation, good stability, high efficiency;

2. A broad temperature range of activity, excellent thermostability and high enzyme activity at 15°C-60°C;

3. A wide pH range of activity. High enzyme activity under pH 3 to 10, adapt to different industries;

Processing condition:

Temperature: 10-80℃, optimum20-50℃
pH: 2.0-10.0, optimum6.0-8.0
Liquor ratio: 5:1-20:1
Dosage: 0.05-0.3% owg (after dilution)
Time: 10-20 minutes
Inactivation: raising temperature above 100℃ for 10 minutes, or raising the pH above 12.0 for 10 minutes can inactivate Catazyme 600L completely.

Functions

1. Textile Industry: to remove hydrogen peroxide after bleaching and before dyeing, saving water, energy and time, not damaging the fibers and dyes, and do not pollute the environment;

2. Papermaking Industry: monitoring and optimizing the amount of hydrogen peroxide in bleaching process, degrading residual hydrogen peroxide after the bleaching;

3. Electronics Industry: to remove hydrogen peroxide after eroding germanium, silicon transistors and semiconductor components; saving water, energy and time;

4. Food Industry: to remove residual hydrogen peroxide after using it as bleacher, oxidation, starch denaturant and preservative in food processing; can be used for eliminating the special odor of hydrogen peroxide caused by ultraviolet irradiation in production of milk, egg products, cheese and other products; also used as leavening agent of baking food;

Our R & D Capability

Although a relatively young company established in 2005, Vland has quickly become a formidable, innovation-driven enterprisefueled by its highly-trained and specialized team. The group employs 26 Ph.Ds and nearly 300 associates with Master’s degrees.