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Flavourzyme is a fungal protease/peptidase complex produced by submerged fermentation of a selected strain of Aspergillus oryzae which has not been genetically modified, and it contains both endoprotease and exopeptidase activities.
The optimal pH for the enzyme complex is in the range of 5.0-7.0. The optimal pH for the exopeptidase is approx. 7.0, as determined by application trials. The optimal pH for debittering is also approx. 7.0.
The optimal temperature for the enzyme complex as well as for the exopeptidase is around 50°C (122°F).
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Flavourzyme is available as Flavourzyme 500 L, a liquid product, and Flavourzyme 500 MG, a brown, free-flowing, non-dusting microgranulate granulated on NaCl. The colour may vary from batch to batch and colour intensity is not an indication of product strength.
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Flavourzyme is standardized in Leucine Amino Peptidase Units per gram (LAPU/g).
Flavourzyme 500 MG................Declared activity: 500 LAPU/g
Flavourzyme 500 L.....................Declared activity:500 LAPU/g
One LAPU is the amount of enzyme which hydrolyzes 1 µmol of L-leucine-p-nitroanilide per minute. See the Analytical Method [52K PDF] for further information.
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Flavourzyme 500 MG and Flavourzyme 500 L are both readily soluble in water.
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The product complies with the recommended purity specifications for foodgrade enzymes issued by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Food Chemicals Codex (FCC).
Packaging List
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Flavourzyme is a fungal protease/peptidase complex for the hydrolysis of proteins under neutral or slightly acidic conditions.
Flavourzyme can be used for debittering bitter protein hydrolysates at low degrees of hydrolysis and for extensive hydrolysis of proteins resulting in flavour development.
For debittering, Flavourzyme can be used at dosages of 5-10 LAPU/g protein. For extensive hydrolysis, dosages of 10-50 LAPU/g protein are recommended. The optimal dosages must be determined in each individual case. For further information on the use of Flavourzyme, please see Extensive Hydrolysis of Proteins with Flavourzyme. See also Enzymatic Hydrolysis of Proteins Using Novozymes Proteases.
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The activity of Flavourzyme varies with pH and temperature as can be seen in Figures 1 and 2.
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Substrate: 8% soy protein isolate
Enzyme conc.: 33 LAPU/g protein
Temperature: 50°C (122°F)
Method: TNBS
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Substrate: 8% soy protein isolate
Enzyme conc.: 33 LAPU/g protein
pH: 7.0
Method: TNBS
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Flavourzyme can be inactivated in 10 minutes at 75°C (167°F) or higher. However, the inactivation is very much dependent on the substrate (substrate concentration, pH, etc.). Thus, the documentation for efficient elimination of Flavourzyme must be based on actual analysis for the detection of residual activity.
For further information, see the method for the detection of residual protease activity in protein hydrolysate.
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Enzymes are proteins. Inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Some enzymes may irritate the skin, eyes and mucous membranes upon prolonged contact.
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The product has been developed to resist some mechanical effects. However, excessive mechanical wear and tear or crushing may create dust.
All spills, however minor, should be removed immediately. Use respiratory protection. Major spills should be carefully shovelled into plastic-lined containers. Minor spills and the remains of major spills should be removed by vacuum cleaning or flushing with water (avoid splashing). Vacuum cleaners and central vacuum systems should be equipped with HEPA filters.
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The product may create easily inhaled aerosols if splashed or vigorously stirred. Spilled product may dry out and create dust.
Spilled material should be flushed away with water. Avoid splashing. Left-over material may dry out and create dust.
A Material Safety Data Sheet is supplied with all products. See the Safety Manual for further information regarding how to handle the product safely.
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Enzymes gradually lose activity over time depending on storage temperature and humidity. Cool and dry conditions are recommended.
When stored in closed containers at 5°C (41°F), the product will maintain its declared activity for at least 3 months.
Extended storage and/or adverse conditions, including higher temperatures or high humidity, may lead to a higher dosage requirement.
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