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Glucoamylase FERZYME PG FOOD GRADE

DESCRIPTION

Glucoamylase FERZYME PG is made from non-genetic modified strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. FERZYME PG can catalyze the release of glucose units from the non-reducing ends of soluble dextrins by hydrolyzing both linear (1,4-alpha-D) and branch (1,6-alpha-D) glucosidic linkages.

FERZYME PG is a food grade enzyme designed for saccharification in brewing industry such as potable alcohol production and production of highly attenuated low carbohydrate beers and improved attenuation.

 

BENEFITS

Use of FERZYME PG greatly benefits the brewing process as follows:

? Higher conversion rate from liquefied starch to glucose

? Considerably improves raw material utilization

? Faster fermentation efficacy

? Lower processing cost

 

PRODUCT CHARACTERISTICS

Declared Enzyme:              Glucoamylase

Systematic Name:              EC 3.2.1.3, 1,4-alpha-D-Glucan glucanohydrolase

Glucoamylase Activity:     130,000U/ ml (minimum)

Appearance:                      Light to dark brown liquid

Product pH:                       3.0 to 5.0

Specific gravity:                1.10 to 1.15 g/ml

 

EFFECT OF pH

For maximum activity, the optimal pH for FERZYME PG is in the range of 4.0 to 4.5.

 

EFFECT OF TEMPERATURE

The effective temperature for FERZYME PG ranges from 30 to 65°C. Its optimal temperature range for FERZYME PG is 30 to 60°C.

 

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Glucosylase

Glucosylase is an exo-1,4-alpha-D-glucosidase (amyloglucosidase EC.3.2.1.3.) from Aspergillus niger which catalyzes the hydrolysis of the alpha-1,4 and alpha-1,6 linkages of starch producing glucose. It is used in the production of glucose syrups and to increase wort fermentability.Glucosylase may be added in the brewhouse at mashing-in, however as the normal mash pH (around 5.7) is far from the Glucosylase optimum pH (around 4.5) and as the alpha-1,6 linkages are hydrolyzed slowly we recommend to help Glucosylase by adding Desatase (alpha-1,6 debranching enzyme, see Desatase technical leaflet). In this case we can achieve apparent attenuations of 90-95%.

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Heat stable Alpha-Amylase HS-320 FOOD GRADE

DESCRIPTION

Heat stable Alpha-Amylase HS-320 is derived from Bacillus licheniformis by submerged fermentation and refining extraction process. HS-320 is an endoamylase, which rapidly decreases the viscosity of a gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.

HS-320 is designed with robust alpha-amylase activity for to the production of starch sugar. It is capable to handle various starch materials including tapioca, corn, wheat and rice, etc.

 

PRODUCT CharacteristIcs

Declared Enzyme:           Alpha-Amylase

Systematic Name:          1,4-α-D-glucan glucanohydrolase

Activity:                             40,000 U/ml (minimum)

Appearance:                   Light to dark brown liquid

Product pH:                     5.8 to 6.8

Specific gravity:             1.15 to 1.25 g/ml

 

EFFECT OF PH

HS-320 is active over a wide pH range, depending on the application. For maximum activity, the optimal pH is 6.0 to 6.4. The stable pH range is 5.0 to 10.0 at 25°C. The exact pH optimum depends on actual process conditions, including temperature, substrate concentration and processing time, etc.

Optimum temperature of HS-320 for interval liquefaction is above 90°C. HS-320 liquefies starch substrates efficiently at 95 to 97°C and is still highly active at 100°C. This product demonstrates exceptional thermal stability at temperatures from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently. At a temperature above 105°C, the enzyme stability decreases rapidly. The exact temperature optimum depends on actual processing conditions including pH, substrate concentration and processing time.

 

CONCENTRATION OF CALCIUM

The presence of calcium increases the thermal stability of HS-320. This enzyme requires a very low calcium concentration and calcium additions of 50 ppm (dry solid basis) are sufficient to ensure enzyme stability.

 

INHIBITORS

Copper, titanium, and cobalt ions are moderate inhibitors for HS-320 whereas aluminum, lead and zinc ions act as strong inhibitors.

 

 

 

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Heat stable Alpha-Amylase LIQMEI FD FOOD GRADE

DESCRIPTION

LIQMEI FD is derived from non-genetic modified strains of Bacillus licheniformis by submerged fermentation and refining extraction process. As an endoamylase, LIQMEI FD rapidly decreases the viscosity of a gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides. LIQMEI FD has a robust alpha-amylase activity at high temperatures with superior pH stability. It is generally applicable to the production of starch sugar, potable alcohol and brewing in food industry.

 

PRODUCT CHARACTERISITCS

Declared Enzyme:            Alpha-Amylase

Systematic Name:            EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase

Activity:                              40,000 U/ml (minimum)

Appearance:                    Light to dark brown liquid

Product pH:                     5.8 to 6.8

Specific gravity:             1.15 to 1.25 g/ml

 

EFFECT OF PH

LIQMEI FD is active over a wide range of pH, depending on the actual application conditions. Its optimal pH ranges from6.0 to 6.4. At a temperature of 25°C, its stable pH range is 5.0 to 10.0 (See Figure 1 and Figure 2). The actual pH optimum depends on actual conditions including temperature, substrate concentration and processing time.

   

 

EFFECT OF TEMPERATURE

Optimum temperature of LIQMEI FD for interval liquefaction is 85 to 90°C. LIQMEI FD liquefies starch substrates efficiently at 95 to 97°C and remains highly active at 100°C. LIQMEI FD demonstrates exceptional thermal stability at temperatures from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently. At a temperature above 105°C, the enzyme stability decreases rapidly (See Figure 3 and Figure 4). The exact temperature optimum depends on actual conditions including pH, substrate concentration and processing time.  

   

 

CONCENTRATION OF CALCIUM

The presence of calcium is helpful to increase the thermal stability of this enzyme. LIQMEI FD requires a very low calcium concentration of 50 to 70 ppm (dry solids basis) to ensure its stability.

 

INHIBITORS

Copper, titanium, and cobalt ions are moderate inhibitors for LIQMEI FD, whereas aluminum, lead and zinc ions are strong inhibitors.

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Kem Liquizyme 250

Kem Liquizyme 250 is a bacterial α-amylase preparation produced by submerged fermentation of a selected strain of Bacillus licheniformis. It is a thermo stable amylase that can randomly hydrolyze α-1.4-glycosidic bonds of starch and starch derivatives into soluble dextrin and oligosaccharides. Kem Liquizyme 250 (High Temperature α-amylase) used in distillery or the purpose of breakdown of Starch to Dextrin .It is a ready-to-use enzyme specially for liquefaction process.

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Kem Liquizyme 400

Kem Liquizyme 400 is a bacterial α--amylase preparation produced by submerged fermentation of a selected strain of Bacillus licheniformis. It is a thermo stable amylase that can randomly hydrolyze α-1.4 glycosidic bonds of starch and starch derivatives into soluble dextrin and oligosaccharides. Kem Liquizyme 400 is used in distillery for the purpose of breakdown of starch to dextrin .It is a ready-to-use enzyme especially for liquefaction process.

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LIQUAMYL-B

LIQUAMYL-B is a liquefying alpha-amylase working at 65-75°C. LIQUAMYL-B is ideal to liquefy the granules of starch during mashing giving higher wort filtration yields, higher extract yields and brighter worts. LIQUAMYL-B is used to liquefy quickly gelatinised starch of any origin,to prepare starch for further saccharification with malt, Maltosylase or Sorgamyl allowing to reach higher levels of maltose,to improve the wort filtration yield when unliquefied starch is involved in wort filtration problems.

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LIQUAMYL-T

LIQUAMYL-T is a thermostable liquefying a-amylase working at high temperatures (90-100°C).LIQUAMYL-T is ideally used to liquefy quickly gelatinised starch of any origin by working at high temperature,to prepare starch for further saccharification with malt, Maltosylase or Sorgamyl allowing to reach higher levels of maltose,to improve the wort filtration yield when unliquefied starch is involved in wort filtration problems,to reach higher extract yields and brighter worts.

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Maltosylase-Alpha

Maltosylase-Alpha is a fungal maltogenic amylase (EC 3.2.1.1). Maltosylase-alpha is able to produce high levels of maltose by saccharifying starches of different origins. It's purpose is to produce maltose syrups with more than 50% of maltose, and to produce high attenuated beer in combination with DESATASE (limit dextrinase). It is also used to produce high gravity worts by mixing classic 12°P wort with high maltose syrup.

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Meteoferment-A

Meteoferment-A is a fungal alpha amylase enzyme preparation produced by a selected strain of Aspergillus species. Meteoferment-A allows yeast to work continuously during fermentation by increasing initial rate of fermentation when added with glucoamylase. In addition small oligosaccharides and sugars such as glucose and maltose produced by these enzymes enhance yeast growth for better yield of alcohol.

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