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Aminopeptidase

Aminopeptidase suppliers and sourcing guide

Aminopeptidases are exopeptidases that remove amino acids one at a time from the N-terminal end of proteins and peptides. Food-grade aminopeptidase is made by fermenting Lactococcus lactis, Aspergillus oryzae or Trichoderma reesei carrying an aminopeptidase gene. Food makers use it in protein hydrolysis to lower bitterness and raise free amino acids, and in cheese and dairy flavor preparations.

See suppliersWhat to ask for on the COA
Category
Enzymes
Also known as
Leucine aminopeptidase · Leucyl aminopeptidase · Exopeptidase · EC 3.4.11.1
Facts checked
November 2026

Forms and grades of aminopeptidase

Suppliers sell different products under the same name. Specify the one you need.

  • Liquid concentrate

    Stabilized aminopeptidase for dosing into protein hydrolysis reactors.

  • Powder

    Spray-dried aminopeptidase on a carrier for dry blends and flavor preparations.

  • Endo/exo protease blends

    Aminopeptidase combined with an endoprotease so one product both breaks down protein and trims the resulting peptides.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Aminopeptidase activity
Activity by release of p-nitroaniline from L-leucine-p-nitroanilide, in LAPU or the supplier's stated units per gram or mL.
Endoprotease activity
Any endoprotease side activity, in HUT or another stated unit.
Production strain and antibiotic activity
Absence of the production organism and of antibiotic activity in the finished preparation, as FCC asks for microbial enzymes; ask for a statement of the strain and whether it is genetically modified.
Heavy metals
Lead (and often arsenic, cadmium and mercury) by ICP-MS, reported against FCC enzyme-preparation limits or the supplier's specification.
Microbiology
Total plate count, coliforms, E. coli and Salmonella, reported against the Food Chemicals Codex (FCC) general limits for enzyme preparations or the supplier's tighter specification.
Formulation components
Carriers, stabilizers and preservatives, with allergen status.

Storage, lots and expiry

Storage and shelf life

Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.

Lots and expiry dates

Activity varies from lot to lot, so record the measured activity and its unit for each lot and set the dose from it rather than from the nominal value. Record the production organism, carrier and any stabilizer or preservative, and rotate stock first-expired, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 184.1985 affirms aminopeptidase enzyme preparation from Lactococcus lactis as GRAS as a direct human food ingredient, for flavor development in cheddar cheese and in protein hydrolysates.

    Source: ecfr.gov (opens in a new tab)

  • GRN 1048, for aminopeptidase produced by Trichoderma reesei expressing an Aspergillus clavatus gene (Danisco US), for protein, yeast and flavoring processing, closed with FDA having no questions.

    Source: hfpappexternal.fda.gov (opens in a new tab)

  • Health Canada's List of Permitted Food Enzymes includes aminopeptidase from Lactococcus lactis (item A.3) and leucyl aminopeptidase from Aspergillus oryzae (item L.2).

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Aminopeptidase suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking aminopeptidase suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell aminopeptidase? Request a listing

Frequently asked questions

What forms of aminopeptidase can brands buy?

Common forms include liquid concentrate, powder and endo/exo protease blends. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for aminopeptidase include?

Expect aminopeptidase activity, endoprotease activity, production strain and antibiotic activity, heavy metals, microbiology and formulation components, each with its method, specification and result for that lot.

How should aminopeptidase be stored?

Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.

What is the regulatory status of aminopeptidase?

21 CFR 184.1985 affirms aminopeptidase enzyme preparation from Lactococcus lactis as GRAS as a direct human food ingredient, for flavor development in cheddar cheese and in protein hydrolysates. GRN 1048, for aminopeptidase produced by Trichoderma reesei expressing an Aspergillus clavatus gene (Danisco US), for protein, yeast and flavoring processing, closed with FDA having no questions. Health Canada's List of Permitted Food Enzymes includes aminopeptidase from Lactococcus lactis (item A.3) and leucyl aminopeptidase from Aspergillus oryzae (item L.2).

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