STARCH PROTEIN CELLULOSE FATS
Rohm&Haas ENZYMES
PECTIN GUMS 23 ROHM & HAAS ENZYMES: to break up or modify these substrates Rohm & Haas offers 23 RHOZYME® and PECTINOL® enzymes that perform many useful functions by either modifying or completely breaking down starch, protein, cellulose, fats, pectin, and gums. In general, the diastases, proteases, cellulases, pectinases and pentosanases-hexosanases depolymerize the respective substrates. Thus, viscosity is usually lowered whenever the substrates are dispersed in water—an effect which 30
C&Ε Ν
permits higher ratios of solids to water in processing, and saves money in subsequent drying operations, Also, the reduction of molecular weight to intermediate ranges often imparts improved properties to finished products. Some enzymes can break up polymers to basic repeating units—e.g. protein to amino acids, starch or cellulose to glucose, pectin to galacturonic acid. Lipolytic enzymes break down fats and oils to
fatty acids and glycerol. Most of the enzymes permit selective hydrolysis . . . variation of time, temperature, pH, and enzyme concentration allows control over reaction products. Write to Dept. SP-10 for enzyme samples and technical literature.
ROHIV1 HA'AS P H I L A D E L P H I A , PA. 19105
