Abstract: Microbial enzymes are microbial agents generated by microbial agents fermenting fresh vegetables, fruits as raw material, rich in enzymes, vitamins, minerals and secondary metabolites of microbial agents.
This thesis focuses on brown rice, papaya, snow lotus fruit, apple, Sydney, pineapple, kiwi, mushrooms and carrots, strawberries, etc., various fruit enzymes lipase fermentation proceeds, SOD activity, hydroxyl radicals, proanthocyanidins so. And simultaneous determination of a cylinder enzyme, enzymes and other products in the Pakistani city of lipase enzyme, SOD vitality, hydroxyl radicals, proanthocyanidins, and trypsin, in order to make a comparison
According to the experimental results can be seen, the highest lipase activity was mushrooms, carrots and snow lotus fruit enzymes enzyme, its activity even more than the products on the market even higher. While the lowest was brown rice enzyme. Trypsin activity was highest in papaya enzyme, mushroom and carrot enzymes, trypsin live lowest strawberry enzyme, Yacon, Apple trypsin enzyme activity was also low.Obviously, the highest content of procyanidins is strawberry enzyme, while the other enzymes of fruit and brown rice are low levels of procyanidins, it can be concluded that strawberry enzyme contains a lot of procyanidins.SOD activity was highest in pineapple, kiwi fruit enzymes, while enzymes SOD Strawberry also very high.The hydroxyl radical content of various fruit enzymes are quite low, brown rice, low enzyme in particular, the highest concentrations in the content of papaya.
Keywords:Enzyme; lipase; SOD activity; hydroxyl radical; procyanidins