Carboxypeptidase
Market Introduction
Carboxypeptidase
is a protease enzyme, which hydrolyzes the peptide bond present at
the carboxy-terminal end of a peptide. Industrially, the
Carboxypeptidase enzyme is prepared from GMO Aspergillus niger, which
is produced by submerged fermentation of a selected, pure culture of
Aspergillus niger. Carboxypeptidase enzyme - finds application in
the production of cheese and in fermented meat. The dosage of the
enzyme depends on the type of application, quality of the raw
material and the processing conditions. The enzyme is used to speed
up the development while ripening.
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Carboxypeptidase
Market Segmentation
The
Carboxypeptidase market can be segmented by form, source, types,
application, and region.
By
form, Carboxypeptidase Market can be segmented into frozen solid
form, spray-dried form, liquid form, and freeze-dried powdered form.
Among all the forms of Carboxypeptidase enzyme, mostly sold form by
the manufacturers is the freeze-dried form.
By
source, Carboxypeptidase can be segmented into Wheat Germ, Porcine
Kidney, Calf Intestine, Bakers Yeast, Zucchini Squash, Aspergillus
niger strain, and others. Among these sources, Carboxypeptidase
enzyme is made industrially by the fermentation of Aspergillus nie
and can also be converted into freeze-dried powdered.
By
types, Carboxypeptidase market can be segmented into Carboxypeptidase
A, Carboxypeptidase B, Carboxypeptidase D, Carboxypeptidase E,
Carboxypeptidase M, Carboxypeptidase N, and Carboxypeptidase Y. The
enzymes play various roles in the cell from the control of peptide
hormone to the growth factor activity on the cell surface to
membrane-localized degradation of extracellular proteins.
By
application, Carboxypeptidase market can be segmented into the food
industry, pharmaceuticals, and cosmetics. In the food industry,
Carboxypeptidase enzyme is used in Cheese, Enzyme Modified Cheese
(EMC), and Fermented Meat. In the production of cheese,
Carboxypeptidase is used to accelerate the development of flavors and
the de-bittering during the ripening process. In EMC,
Carboxypeptidase is mainly used as a de-bittering aid. The EMC powder
which is the end product is used to create a cheesy-taste to foods
like soups and sauces. In fermented meat, by addition of
Carboxypeptidase with the lactic acid bacteria during cutting and
mixing of the meat, makes it up to the desired taste. Due to the
nature of the dried meat, the enzyme stays no longer functional in
the final food.
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Carboxypeptidase
Market Drivers, Trends, and Drivers
According
to the recent trend of launching new types of products in the market
which are healthy, manufacturers and producers are bringing
innovations in their products. Based on the innovations, different
enzymes and organic substances are being used in the manufacturing of
food products to make it nutritious and healthy. One of the enzymes
is Carboxypeptidase, which is used in the food industry as it is a
naturally occurring enzyme and found in both human cells and tissues.
Carboxypeptidase enzyme is used in a very small quantity in the
production of foods due to the presence of the same enzyme in the
human body. Usage of the Carboxypeptidase enzyme makes the ripening
of cheese and fermented meat faster than in normal condition or with
other enzymes. This is the reason why manufacturers prefer the use of
Carboxypeptidase enzyme in the production of cheese mainly, which is
driving the Carboxypeptidase market globally.
In
spite of the benefits of the Carboxypeptidase enzyme in the food
industry, it also has negative effects such as if the consumption or
dosage of Carboxypeptidase increases in the human body, it can cause
adverse effects and abnormality in the body.
Carboxypeptidase
Market Key Players
Based
on the demand of Carboxypeptidase, few players are providing the
enzyme to the food manufacturers, such as Calzyme Laboratories Inc.,
Abcam Plc., Abbiotec LLC., Prospect-Tany Technogene Ltd., Worthington
Biochemical Corporation, BIOZYM Gesellschaft für Enzymtechnologie
mbH, and others.
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