MODULE 10 • It curdles the soluble casein in milk
• For cheesemaking
ENZYMES
(Commercial, Pharmaceutical, and Medicinal Enzymes)
LEARNING TARGETS:
At the end of the module, students will be able
to:
1. Identify the sources and uses of different
enzymes.
SOME ENZYMES WITH THEIR SOURCES AND USES
(Commercial, Pharmaceutical and Medicinal)
1. PROTEOLYTIC ENZYMES
a) Pepsin
• Obtained from the stomach of pig
• Use: assist in gastric digestion
• Found in gastric juice
• In neutral or alkaline environment, it is inactive
• Converts proteins to proteases and peptones
• Proenzyme: Pepsinogen which is activated by
HCl
• Protein digestion starts in the stomach
• Digestive aid in pre-cooked foods
b) Alcalase
• additive to remove protein stains
c) Bromelains
• mixture of protein-digesting & milk clotting
enzymes from the juice of pineapple
• Meat tenderizer
• Use: Adjunctive therapy to reduce
inflammation & edema
• Accelerate tissue repair, especially following
episiotomy
d) Papain
• Obtained from the latex of papaya
• Use: – Relieve symptoms of episiotomy –
Cleaning solutions of soft contact lenses
• Meat/Beef tenderizer
• As skin whitener (Papain, natural enzyme that
promotes skin renewal and cell turnover. It
helps in
• exfoliating the skin to reveal newer cells, and
has restorative properties that soften the skin.)
• Stabilizer for chill-proof beer
• Chymopapain - nonpyrogenic proteolytic
enzyme obtained from the latex of papaya
e) Trypsin
• Converts proteases and peptones to
polypeptides and amino acids
• Secreted by the pancreas – Released in the
intestines – Active in an alkaline environment
• For wound debridement
• Chymotrypsin - crystallized from an extract of
the pancreatic gland of Ox
- For ophthalmic solution
- Administered in solution to the posterior
chamber of the eye, under the iris, to
achieve zonal lysis
f) Sutilains
• from Bacillus subtilis
• Use: Wound Debridement
g) Rennin
• Coagulating enzyme that is present in the
mucous membrane of the stomach of animals
h) Erepsin
• Found in the intestinal juice
• Converts proteoses and peptones into amino
acids
i) Streptokinase
• It is a purified bacterial protein
• Supplied as lyophilized powder
• Acts to convert plasminogen to plasmin
• Use: treatment of pulmonary embolism, deep
vein thrombosis, arterial thrombosis and
embolism, arteriovenous cannula acclusion
and coronary artery thrombosis
j) Urokinase
• Isolated from human urine or obtained from
human kidney cells by tissue culture
techniques
• Converts plasminogen to enzyme plasmin
• Use: treatment of pulmonary embolism,
coronary artery thrombosis, and restoring the
patency of intravenous catheters
k) Fibrinolysin
• In the blood serum as a protease and in
plasma as the inactive precursor,
profibrinolysin (or plasminogen)
• It is prepared commercially by activating a
human blood plasma fraction with
streptokinase
• Use: treatment of blood clots within the
cardiovascular system, exclusive of thrombi of
the coronary and cerebral arteries
2. OXIDIZING ENZYMES
a) Peroxidase
• Widely distributed in plants
• Bring about the oxidation reactions that cause
the discoloration of bruised fruits
b) Thrombin
• Converts the fibrinogen of the circulating blood
into the insoluble fibrin of the blood clot
• Also known as Coagulation factor II
3. CARBOHYDRAS E/AMYLOLYTI C ENZYMES
a) Amylase
• found in the salivary glands
• a.k.a. salivary diastase or ptyalin
• digestive aid in pre-cooked foods
b) Diastase
• obtained from an infusion of malt
• Can convert 50 times its weight of potato
starch into sugars
c) Amylopsin
• found in the digestive tract of animals
• sometimes called “animal diastase”
d) Invertase or sucrase
• found in yeast and in the intestinal juice
• aids in the hydrolysis of sucrose into glucose
and fructose
• prevention of granulation of sugar in soft-
centered candies
e) Zymase
• Fermenting enzyme causing the conversion of
monosaccharides (glucose, fructose) into
alcohol and CO2
 f) Emulsin
• Found in almonds
• amygdalin is hydrolyzed into glucose,
benzaldehyde and hydrogen cyanide
g) Myrosin
• Found in white and black mustard
• Hydrolyzes sinalbin, sinigrin and other
glycosides
h) Amyloglucosidase
• Production of dextrose from starch
i) Cellulase
• Preparation of coffee liquid concentrate
j) Lactase
• Prevention of lactose crystals in ice cream
k) Pectinase
• Clarification of wines and juices
l) Hyaluronidase
• Mucolytic enzyme
• Spreading and a diffusing factor/agent
• It occurs in human testes, in various bacterial
cultures as a metabolic product, in heads of
leeches and in snake venoms

4. ESTERASES
a) Lipase
• lipolytic enzyme widely distributed in the
animal and vegetable kingdom
• found in the pancreatic juice of animals and in
oily seeds
• hydrolyzes fats into glycerin and fatty acids
• flavor production in cheese
b) Pectase
• Splits pectin into pectic acid and methyl
alcohol
c) Steapsin
• Lipolytic enzyme capable of digesting dietary
fat
d) Urease
• Obtained from soybeans
• Used as a laboratory reagent for converting
urea to ammonia

5. OTHERS
a) Collagenase
• Cleaves collagen and is used topically to
debride dermal ulcers and severely burned
areas
b) L-Asparaginase
• Induces hematologic and clinical remissions of
short duration in a significant percentage of
children with acute leukemia
• Adverse reactions: allergic reaction and fatal
anaphylaxis
c) Lipoxygenase
• Bread – whitening