Introduction to Enzymes
Enzymes are biological catalysts. They speed up chemical reactions, often very dramatically. For example, carbonic anhydrase hydrates 1,000,000 CO2 molecules every second. Many biochemical reactions would not occur at physiological temperatures and pressures without enzymes. In short, enzymes allow the processes of life to occur.

Virtually all known enzymes are proteins. Some RNA molecules and carbohydrates have been shown to posses catalytic activity, but the significance of this in vivo is questionable.

Enzymes are characterised by their specificity for their substrate; enzymes often recognise substrates with superb accuracy. They also operate within defined temperature and pH ranges and are often easily destroyed by chemical reactions and heat.
Enzymes can be exploited by biotechnologists to make many products for the food and pharmaceutical industries.

Microbial enzymes are manufactured by growing the microbial cells under specialized conditions so that these cells produce their maximal amount of active enzymes. It is important to control environmental conditions during productions so that a high percentage of these active catalysts are preserved intact.

Source of Enzyme:
Plant
Malted grains or tubers Amylase
Pineapple Bromelin (Protease)
Papaya Papain (Protease)

Microbial
Fungi (Molds and Yeast) amylase, protease, cellulase, pectinase, lipase.

Bacteria
Amylase, protease, catalase, alkaline phosphatase

Application of these enzyemes:
1. Amylases, which catalyze the digestion of starch into small segments of multiple sugars and into individual soluble sugars.
2. Proteases, (or proteinase), which split up proteins into their component amino acid building blocks.
3. Lipase, which split up animal and vegetable fats and oils into their component part: glycerol and fatty acids.
4. Cellulase (of various types) which breaks down the complex molecule of cellulose into more digestible components of single and multiple sugars.
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Manufacturing of Enzymes, Herbal Extracts and Teaching Kits
List of products:

Enzymes (Microbial,Plant and Animal sources):

Alfa-amylase

Protease

Peroxidase

Catalase

Bromelian

Papain

Lipase

Acid phosphatase

Alkaline phosphatase

Cellulase

Urease

Trypsin

Lysozyme

Other Products:

Egg Albumin

BSA (Bovine Serum Albumin)

Herbal extracts::

Curcumin

Lycopene

Beta- carotene

Piperine

Nutmeg

Other compounds (organic acid):

Citric acid

Glutamic acid

Aflatoxin

SCP(Spirulina)

Immunology products:

Goat IgG

Mouse IgG

Bovine IgG

Human IgG

Sheep IgG

Chick IgG

Secondary conjugates.