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The Advantages of Plant-Derived and Phytase Enzymes Over Animal Enzymes

One may wonder where the enzyme components in supplements come from. Well, there are actually three main sources of enzymes: plant, animal, and microbial derivatives. But just to provide a little more information, they actually have other industrial uses. 

They are used in tanning, and in the processing of dairy products, and are contained in detergents. In addition,  high-quality phytase enzymes are responsible for turning grape juice into grapes.

Most enzymes are hydrolytic, meaning they react with water. Plant species are naturally derived from plants. For example papain from papaya latex and bromelain from pineapple juice.

Animal enzymes, on the other hand, must be coated with an enteric coating so that they can reach the stomach without losing strength. Also, they have a lower pH range, similar to amylase. 

Amylase is present in our saliva. It is responsible for the initial breakdown of food. When we chew our food, amylase starts its work by breaking down the carbohydrates present in our food. For example, when a person chews food containing carbohydrates, as in the case of rice bread, the food tastes sweeter.

There are various types that can be obtained from plants and through microbial fermentation, whereas animal enzymes such as pancreatin can only offer a limited variety, mainly proteases, lipases, and amylase. 

Plants and microbes provide proteases, lipases, amylase, peptidase, glucoamylase, malt diastase, invertase, lactase, cellulase, phytase, alpha-galactosidase, hemicellulase, and pectinase. Suffice it to say that plant and microbial enzymes are not only safe but also very useful.

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