AquaTryp™ is our ready-to-use gentle enzymatic cell detachment reagent. A non-mammalian, non-microbial enzyme mixture, AquaTryp™, can be readily incorporated into most routine cell culture protocols. With predominantly trypsin enzymatic activity, AquaTryp’s enzyme profile makes it an excellent alternative to mammalian and microbial trypsin for most applications.
Neova Technologies Inc. a Bioseutica Group company produces enzymes extracted from government-certified pork pancreas glands. These enzymes are naturally occurring pancreatic proteins that play an important role in the digestion of food. The enzyme preparation consists of two main enzymes, trypsin, and chymotrypsin which are blended with an approved excipient to meet different functional requirements as determined in consultation with customers. A third enzyme offered is phospholipase A2 (PA2). Neova Technologies Inc. is one of the world`s largest manufacturers of porcine-derived enzymes and has been active in the pancreatic enzyme market for over twenty-five years. Products include trypsin/chymotrypsin preparations as well as phospholipase A2. Market sectors include food, technical, nutraceuticals, and pharmaceuticals.
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
These preparations are widely utilized in food processing:
- for the manufacture of protein hydrolysates;
- in the extraction of seasonings and flavorings 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 the meat;
- during cold stabilization of beer;
- in the production of hypoallergenic food.
- in the development of vaccines