Catalase
Enzyme Preparations
Antioxidants
9001-05-2
$4.16 ~ $6.24
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Catalase?
Catalase is an enzyme used in the food industry to rapidly decompose residual hydrogen peroxide into water and oxygen, particularly after sterilization or bleaching processes.
How is Catalase made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Development | Cultivate a high-yield microbial strain (e.g., Aspergillus niger or Bacillus subtilis) in a starter flask. | Control Point: Purity of the microbial culture and cell viability. Note: Aseptic techniques are absolutely critical to prevent contamination by unwanted microorganisms. |
| 2 | Fermentation | Introduce the inoculum into a large, sterile bioreactor containing a nutrient-rich medium for large-scale cell growth. | Control Points: Temperature, pH, dissolved oxygen, and agitation rate. Note: These parameters are tightly controlled to maximize the expression of the catalase enzyme by the microorganisms. |
| 3 | Harvest & Cell Separation | Separate the microbial biomass (cells) from the spent fermentation broth. | Control Point: Efficiency of the separation process (centrifugation or microfiltration). Note: The goal is to collect the maximum amount of cell mass, as catalase is primarily an intracellular enzyme. |
| 4 | Cell Lysis & Extraction | Disrupt or break open the collected cells to release the catalase enzyme into a buffer solution. | Control Point: Lysis efficiency and temperature. Note: This is often done via high-pressure homogenization. Keeping the solution cool is essential to prevent enzyme denaturation. |
| 5 | Purification | Remove cell debris, nucleic acids, and other unwanted proteins from the crude enzyme extract. | Control Point: Purity profile and enzyme yield after each step. Note: Typically a multi-step process involving centrifugation, filtration, and chromatography to isolate the catalase. |
| 6 | Concentration & Stabilization | Increase the concentration of the purified enzyme solution and add stabilizing agents. | Control Point: Final protein concentration and enzyme activity. Note: Ultrafiltration is commonly used for concentration. Stabilizers like glycerol or sorbitol are added to prolong shelf life. |
| 7 | Standardization | Assay the enzyme activity and dilute the concentrate with an appropriate buffer or carrier to a specific, guaranteed activity level. | Control Point: Enzyme activity assay (Units/mL or Units/g). Note: This ensures every batch has a consistent and reliable performance as per product specifications. |
| 8 | Quality Control & Packaging | Perform final quality checks on the standardized product and fill it into final containers. | Control Points: Final activity verification, microbial count, purity, and pH. Note: Packaged in sealed containers to protect from contamination and activity loss, ensuring product safety and stability. |
Technical Specifications
| CAS Number | 9001-05-2 |
| Solubility | Soluble in water |
| Storage Conditions | Store 2–8 °C (liquid) or cool dry (powder); avoid freezing |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
Dairy processing (remove H₂O₂)
egg processing
textile bleaching
contact lens hygiene
food packaging
Mechanism of action:
| Parameter | Catalase |
|---|---|
| Functional Category | Processing Aid; Enzyme; Antioxidant System Component |
| Key Ingredients | Catalase enzyme (E.C. 1.11.1.6) derived from microbial sources (e.g., *Aspergillus niger*, *Micrococcus lysodeikticus*) |
| Mechanism of Action | Catalyzes the rapid decomposition of hydrogen peroxide (H₂O₂) into water and oxygen gas (2 H₂O₂ → 2 H₂O + O₂). This enzymatic reaction efficiently removes residual H₂O₂ used as a processing or sterilizing agent, thereby preventing oxidative damage to lipids, proteins, vitamins, and flavor compounds in the final food product. |
| Application Effect in Product | Removes residual hydrogen peroxide from milk post-sterilization, protecting flavor and nutritional quality. Prevents oxidative off-flavors and discoloration in liquid egg products. Decomposes H₂O₂ in foods where it is an undesirable byproduct of other reactions (e.g., from glucose oxidase activity). Used in the processing of certain vegetables to prevent oxidative browning. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Catalase | Enzyme (Oxidoreductase) | Catalyzes decomposition of hydrogen peroxide (H₂O₂) into water and oxygen. Extremely high turnover number. No co-substrate required. | Highest known catalytic efficiency for H₂O₂ decomposition. Highly specific. Operates under mild physiological conditions (pH, temp). Biodegradable. | Sensitive to heat and extreme pH. More expensive than inorganic catalysts. Functionally limited to aqueous environments. | Food processing (e.g., milk), textiles (bleach removal), contact lens disinfection, biological research. | For rapid, specific, and gentle removal of H₂O₂ in biological or pH/temperature-sensitive systems. |
| Glutathione Peroxidase (GPx) | Enzyme (Peroxidase) | Reduces H₂O₂ and organic hydroperoxides using glutathione (GSH) as a co-substrate. | Broader substrate range including lipid peroxides. Essential component of cellular antioxidant defense. | Requires a constant supply of a specific co-substrate (GSH). Lower turnover rate for H₂O₂ compared to Catalase. | Cellular biology research, studying oxidative stress, protecting cells from lipid peroxidation. | When the goal is to neutralize both H₂O₂ and organic peroxides within a biological context. |
| Horseradish Peroxidase (HRP) | Enzyme (Peroxidase) | Uses H₂O₂ to oxidize various substrates, often producing a colored or chemiluminescent signal. | Extremely versatile for creating detectable signals. Stable, well-characterized, and widely used in assays. | Not used for bulk H₂O₂ removal; its purpose is to consume it in a signal-generating reaction. Requires a second substrate. | Diagnostic assays (ELISA), Western blotting, immunohistochemistry. | For analytical applications where H₂O₂ is a reagent used to create a measurable signal, not a waste product to be removed. |
| Manganese(IV) Oxide (MnO₂) | Inorganic Chemical Catalyst | Solid, heterogeneous catalyst for H₂O₂ decomposition. | Very low cost, robust, and stable over a wide range of temperatures and pH. Easily removed from solution by filtration. | Non-specific. Slower reaction rate than catalase. Introduces potential for heavy metal contamination. Not biocompatible. | Bulk industrial decomposition of H₂O₂, lab-scale oxygen generation, air purification systems. | For low-cost, large-scale industrial processes where biocompatibility and specificity are not required. |
| Iron(III) Chloride (FeCl₃) | Inorganic Chemical Catalyst | Homogeneous (soluble) catalyst for H₂O₂ decomposition, often via Fenton-like reactions. | Inexpensive and readily available. As a homogeneous catalyst, it acts throughout the solution. | Can generate highly reactive and damaging hydroxyl radicals. Less efficient than catalase or MnO₂. Can cause pH shifts and iron contamination. | Advanced oxidation processes in wastewater treatment to break down organic pollutants. | When the goal is to generate powerful, non-specific oxidizing radicals to destroy recalcitrant organic compounds. |
Technical Documents
Available Documentation
Spec Sheet, Activity report, MSDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications