Catalase Enzyme

Catalase is an oxidoreductase enzyme that decomposes hydrogen peroxide (H₂O₂) into water and oxygen, playing a crucial role in industries dealing with oxidative stress and sanitization. Its application in sugar, ethanol, and distillery sectors is both functional and process-optimizing.

• Enzyme type: Oxidoreductase

• Reaction:

  2H2O2→2H2O+O2↑2H₂O₂ → 2H₂O + O₂↑2H2​O2​→2H2​O+O2​↑

• Source: Commonly derived from microbial sources such as Aspergillus niger, Bacillus subtilis, or bovine liver.

• Use of H₂O₂: Hydrogen peroxide is used for decolorizing sugar juice.

• Catalase role: Removes residual H₂O₂ post-treatment, ensuring:

  • No oxidative damage to sugar crystals

  • Compliance with food safety norms

• Benefits:

  • Improves purity and brightness of sugar

  • Avoids unwanted oxidation reactions

• In fermentation tanks, catalase is used to:

  • Eliminate residual H₂O₂ (from CIP – Clean-in-Place operations)

  • Protect yeast and enzymes from oxidative damage

• Before yeast inoculation:

  • Catalase ensures non-toxic conditions, promoting better fermentation yield

• Also used in bioethanol production for enhanced cleaning and safety

• During distillation or CIP cycles:

  • Residual hydrogen peroxide from sanitizers may remain

  • Catalase neutralizes it quickly

• In grain wash or molasses fermentation, catalase ensures:

  • No oxidative loss of nutrients

  • Better microbial performance (yeast/lactic acid control)

• Forms: Liquid (stabilized), Powder (freeze-dried)

• Typical Dosage:

  • 10–200 ppm depending on H₂O₂ concentration

  • Must be inactivated before downstream processing if residuals are not acceptable