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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.

Properties
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.

Properties
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.

Properties
CELZYME-Maxamylase

CELZYME-Maxamylase grain based distillery enzyme.It is a high temperature alpha amylase which is used for grain liquefaction.

Properties
Acetolactate Decarboxylase

Acetolactate Decarboxylase is belongs to the family of lyases, specifically the carboxy-lyases, which cleave carbon-carbon bonds. The systematic name of this enzyme class is (S)-2-hydroxy-2-methyl-3-oxobutanoate carboxy-lyase [(R)-2-acetoin-forming].This enzyme participates in butanoate metabolism and c5-branched dibasic acid metabolism. Acetolactate Decarboxylase is an enzyme that is a processing aid when low-enzyme malt is used. It lowers the cost because less malt is required and provides for faster fermentation. It is used in beer.

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Acid Protease AP-520 FOOD GRADE

DESCRIPTION

Acid Protease AP-520 is a food grade acid protease enzyme produced fromAspergillus niger using submerged fermentation, extraction, and refining techniques. AP-520 can effectively hydrolyze proteins under acidic conditions.

AP-520 can be used in the production of potable alcohol, food and beverage where protein hydrolysis is needed under low pH conditions.

 

PRODUCT CHARACTERISTICS 

Declared Enzyme:      

 Acid Protease

Systematic Name:

Activity:

 EC 3.4.23.18

100,000 U/ml (minimum)

Appearance:

Light brown Liquid

Product pH

3.5 to 6.0

Specific gravity

1.15 to 1.25 g/ml

EFFECT OF pH

The effective pH range for the activity of AP-520 is approximately 2.0 to 6.0, with an optimum performance at pH 2.5 to 4.0.

 

EFFECT OF TEMPERATURE

The activity of AP-520 is effective in the range from 30°C to 65°C, with an optimum performance obtained at 30°C to 50°C. The exact temperature optimum will be influenced by several process variables including time, pH, and substrate nature andsubstrate concentration.

 

EFFECT OF METAL IONS

AP-520 is activated by Mn2+, Ca2+ and Mg2+ ions. Heavy metal ions such as Cu2+, Hg2+ and Al3+ will inhibitthe enzyme activity of AP-520.

 

APPLICATION GUIDELINES 

In intermittent fermentations, the entire dose of AP-520 should be added all at once after the fermentation tank is filled approximately 30%. In continuous fermentations, AP-520 should be added continually, with the dosage rate dependent on the amount of mash fed at the inlet of the fermentation tank.

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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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Bacterial Alpha-Amylase BAA-240 FOOD GRADE

DESCRIPTION

Bacterial Alpha-Amylase BAA-240 contains a hydrolyzing α-amylase made from submerged culture of non-genetic modified strains of Bacillus subtilis var. through extraction and refining processes. BAA-240 is an endoamylase which can rapidly decrease the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bonds to produce soluble dextrins and oligosaccharides.

BAA-240 has a wide range of applications in food industry, such as alcohol, beer, monosodium glutamate, soy sauce etc.

 

PRODUCT CHARACTERISTICS 

Declared Enzyme:         Alpha-Amylase

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

Activity:                            3,000 U/ml (minimum)

Appearance:                  Light to dark brown liquid

Product pH:                    5.5 to 7.0

Specific gravity:            1.15 to 1.25 g/ml

 

EFFECT OF PH

BAA-240 is stable at pH ranges 6.0 to 7.0. Its optimum pH range is 6.0 to 6.5. BAA-240 can be inactivated dramatically at pH below 5.0.

 

EFFECT OF TEMPERATURE

Effective temperature for BAA-240 is 30 to 90°C; Optimum temperature range is 60 to 90°C. At a temperature range of 70 to90°C, the reaction is accelerated with the temperature rises whereas the enzyme inactivation also speeds up.


EFFECT OF CALCIUM

The presence of calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of enzyme activity is broadened with calcium and narrowed without calcium. The requirement of calcium concentration shall be 150ppm.

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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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