Enzyme Catalase as Biology and Chemical Catalyst
Habio catalase is developed by Habio with modern genetic engineering, microbe fermentation and advanced post- me, which liberates 1μmol hydrogen peroxide per minute at 30°C, pH6.8.
ctivity, 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;
4. High purity without impurities, good storage stability, convenient for transportation and storage.
Product 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. Paper and Pulp 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;
5. Water Treatment: After the use of peroxide for waste water treatment, add catalase to remove the over use of peroxide in case it results in water eutrophication. Also it would not affect other elements in the process because of the specificity of catalase.
Specification and Usage
Type
Activity(U/mL)
Usage
Liquid
50000
200000
According to the specific circumstances of each industry (refer to the recommended dosage in Accessory 1), the optimum reaction conditions is 25°C, pH6.8, be compatible with the most commonly used active agents and hydrogen peroxide stabilizers.
30kg/plastic barrel, 225kg/plastic barrel
Supplier: Fruit juice concentrates & pulps, vegetable juice concentrates & purees, milk products, milk powders, cocoa products, starch products, liquid glucose, dam, oils & fats, meat products, stabilizers, emulsifiers, dairy cultures, enzymes, egg liquid, egg powder, food additives, food chemicals, flavor, colour, natural colour, dry fruits, dried fruits, organic products, dehydrated fruit & vegetable powders, canned products, animal feed, sugar, rice, wheat, fertilizers
