Enzyme Activity Testing Laboratory

We measure enzymatic activity using standardized substrate-based methods, determining the units of activity per gram or milliliter. Common enzyme assays include:

• Protease – measured by the digestion of casein or gelatin substrates
• Amylase (alpha, beta) – evaluated by starch degradation assays
• Cellulase – measured via cellulose or carboxymethyl cellulose hydrolysis
• Lipase – assessed by the hydrolysis of triglycerides or synthetic esters
• Lactase – tested for lactose breakdown
• Xylanase, Phytase, Pectinase, Glucoamylase, Invertase, and more

Each assay is tailored to the specific enzyme type and activity conditions, with results reported in FCC or USP units, or international units (IU), as applicable.

We ensure product safety and regulatory compliance with precise elemental analysis, detecting:

• Arsenic (As)
• Lead (Pb)
• Cadmium (Cd)
• Mercury (Hg)
• Nickel (Ni)

Methods:
ICP-OES or ICP-MS for trace-level quantification
Complies with USP <232> and <233> for heavy metal limits in dietary ingredients and finished products.

We confirm the identity and purity of enzyme materials using:

• FTIR (Fourier-Transform Infrared Spectroscopy): Generates a unique molecular fingerprint for quick and reliable ingredient confirmation.
• Thin Layer Chromatography (TLC): Used for separating and identifying enzyme components in complex mixtures. TLC is especially useful for detecting degradation products or contaminants.

pH impacts enzyme stability and performance.

We test:

• pH of solid and liquid enzyme products
• Ensures proper formulation and functionality within desired applications.

Method: Standard potentiometric method using a calibrated digital pH meter in aqueous solutions.