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TRYPSIN’s Preparations

Purified & Crystalized Trypsin

Trypsin and Chymotrypsin are classified as serine proteases, with specific cleaving characteristics. Trypsin preferentially hydrolyzes bonds whose carboxyl groups are contributed by lysine (Lys) or arginine (Arg).Chymotrypsin hydrolyzes peptide bonds involving phenylalanine (Phe), tyrosine (Tyr) and tryptophan (Try). Phospholipase (PA2) is a standardized product, which cleaves the fatty acid at the second position in phospholipids. Pancreatic enzymes effectively hydrolyze a variety of proteins and lipids, using the same natural process as the human digestive system.

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Pancreatic Enzymes for food applications

Functional Food Ingredients

Pancreatic Enzymes re widely utilized in food processing:

  • as a baking enzyme to improve the workability of dough;
  • in the extraction of seasonings and flavourings from vegetable or animal proteins;
  • in the manufacture of sauces;
  • to control aroma formation in cheese and milk products;
  • to improve the texture of fish products;
  • to tenderize meat;
  • during cold stabilization of beer;
  • in the production of hypoallergenic food.

TRYPSIN is a naturally occurring pancreatic protein that plays an important role in the digestion of food. TRYPSIN is a pancreatic enzyme found in vertebrates where it exists in its inactive form, trypsinogen. When active, TRYPSIN contributes to protein digestion by hydrolyzing bonds whose carboxyl groups are contributed by lysine (Lys) and arginine (Arg).

Neova Technologies offers different purified TRYPSIN’s preparations also known as (crystalized trypsin):

TRYPSIN II

TRYPSIN II is a refined trypsin preparation with trypsin activity greater than fifty times that of chymotrypsin. For applications in food, the use of regular trypsin preparations often results in unpleasant organoleptic effects including off-tastes.

 

TRYPSIN VI

TRYPSIN VI is ideal for applications in foods. The addition of TRYPSIN VI to food products can result in enhanced properties such as improved whip and taste, increased digestibility and reduced allergenicity.

PHOSPHOLIPASE A2

PHOSPHOLIPASE A2 (PA2) is an enzyme derived from porcine pancreas. It serves as a catalyst in the hydrolysis of the fatty acid in the second position of phospholipids/lecithin. This process results in the conversion of approximately…

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Pancreatic Enzymes for OTC pharmaceutical applications

Biopharma and Nutraceutical Ingredients

Our main products Trypsin, Chymotrypsin and Phospholipase A2 are most commonly utilized as digestive aids, but they are also very effective in other applications, including pharmaceutical and therapeutic products such as:

Nutraceuticals;
Antibacterial Drugs;
Anti-inflammatories;
Anticoagulants;
Topical treatments of burns and wounds;
Exfoliating Agents and Oral Hygiene products;

Proteolytic Enzymes are often used in the drug development for their involvement in specific biological processes such as:

Peptides production;
Production of polyclonal and monoclonal antibodies for the development of anti-cancer drugs and vaccines;
TRYPSIN I

TRYPSIN I is a purified trypsin enzyme preparation which meets the defined requirements of both the United States Pharmacopoeia (USP) and the European Pharmacopoeia (EP).

 

TRYPSIN II

TRYPSIN II is a refined trypsin preparation with trypsin activity greater than fifty times that of chymotrypsin. For pharmaceutical applicationswhich require reduced chymotrypsin activity.

 

TRYPSIN IV

TRYPSIN IV is a refined trypsin preparation specifically designed as a low endotoxin material for cell culture applications which can be standardized to a desired trypsin activity.

 

TRYPSIN VI

TRYPSIN VI is an enzyme preparation containing both trypsin and chymotrypsin specifically designed for food and OTC pharmaceutical applications.

 

TRYPSIN 1:250

TRYPSIN 1:250 conform to the guidelines of the European Pharmacopoeia (EP) is the only solution for vaccine requiring the use of trypsin.

 

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Pancreatic Enzymes for biological research

Cell & Tissue culture, diagnostics and proteomics media

Protein Sequencing

Trypsin is commonly used in proteomics for biological research experiments to hydrolyse proteins for mass spectrometry analysis or in order to concentrate proteins and purify them from various contaminants. Trypsin preferentially hydrolyzes bonds whose carboxyl groups are contributed by lysine (Lys) or arginine (Arg).

Diagnostics

Trypsin has application in diagnosis of disease for its activity in production of polyclonal antibodies that are ideally suited for use in sandwich assays as second stage antigen detectors.

Cell Culture

Trypsin is used to re-suspend cells adherent to the cell culture dish wall during the process of harvesting cells. Some cell types have a tendency to “stick” – or adhere – to the sides and bottom of a dish when cultivated in vitro. Trypsin is used to cleave proteins bonding the culture to the dish, so that the cells can be suspended in fresh solution and transferred to new dishes. Trypsin can also be used to dissociate dissected cells.

TRYPSIN I

Protein sequencing – Tissue Culture

TRYPSIN II

Cell biology – Tissue dissociation – Cell Harvesting

TRYPSIN IV

Cell biology – Cell Culture

TRYPSIN VI

Proteomics – Genetics

TRYPSIN 1:250

Proteomics – Genetics

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Neova Technologies Inc – Neutraceuticals – Functional Food Ingredients – Baby Meal and Infant formulas Ingredients.

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Abbotsford BC, Canada V2T 6K8

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