Can anyone help me to reduce enzyme odour? Is there any process or any additive to reduce enzyme odour?
What is the source of the odor? Is there a sulfur-based reducing agent in the enzyme, such as mercaptoethanol or dithiothreitol? If the source of the odor is a small molecule, you may be able to remove it by gel filtration chromatography or desalting. If a reducing agent is needed to preserve the activity of the enzyme, then you may be able to use gel filtration to replace a sulfur-based one with odorless TCEP.
Please provide more details e..g type of enzyme, application(s), amount, etc. Odorous emissions can composed of a complex mixture of diverse chemical compounds . there are masking chemicals that can neutralize the odor depending on the source
Hi there,
Is it actually the enzyme sample itself or the catalyzed reaction which is responsible for the phenomenon?
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