Catalase

Function

Catalase is a natural enzyme found primarily in the liver of animals. It splits hydrogen peroxide, which is toxic to cells, into oxygen and water.

Application

Primarily in combination with the enzyme glucose oxidase, catalase is used as a "preserving system",

• in mayonnaise and egg products such as whole eggs or dried egg white, as well as in the preparation of milk and cheese
  In the first step, catalase splits the hydrogen peroxide fround in each product into oxygen and water. In the second step, glucose oxidase converts glucose sugar, which is particularly undesirable in eggs, into gluconic acid, which is a stable, unproblematic variant of the same (Gluconsäure). To proceed, this reaction needs the oxygen that was released in the first step. Glucose is unwanted in egg products, since it reacts with amino acids and produces a brownish colour.

Further applications of catalase: 

• in the manufacture of baked goods, beverages

• analysis (for example, in the quality control of milk products), the textile industry, cosmetic industry (as face mask)

• cleaning agent for contact lenses (for the elimination of the hydrogen peroxide that is present in some products)

Gene technology

Catalase is produced by fermentation with a variety of fungi and bacteria.

• In Europe, at least two catalase preparation are produced with genetically modified fungus cultures (Aspergilla), one of which also is used in the industrial manufacture of food products.

Labelling. labelling of enzymes in regard to their production using GM microorganisms is generally not foreseen in the European Union.