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Alcohol & Starch Product Range and Enzymes Effects

   Alcohol & Starch Product Range

Product

Benefits

Cellulase used for extraction, for liquefaction of plant materials and for downstream processing

Increases liquid or solid plant extract yields
Aqueous extraction at mild temperatures and pH conditions
Increases extract purity
Increases extraction of cereal grain starch
Easier and more rapid solids separation and concentration 
Trouble-free clarification and filtration
Increased processing capacity and profitability

Heat-stable alpha-amylase used for high temp. liquefaction of starch containing grain mashes

Excellent thermal stability for liquefaction of steam jet cooked starch
Produces low-viscosity dextrose syrups
Whole corn or grain liquefaction
Increases wort yield and grain adjunct cooking capacity

Glucoamylase used for saccharification of whole-grain starch to glucose

Excellent thermal and pH stability
Produces high-DE, glucose syrups
Allows whole-corn or grain starch saccharification

Protease used for conversion of grain proteins to increase free-amino nitrogen

Hydrolyzes both animal and vegetable proteins
Breaks down and increase protein dispersibility, solubility, palatabilitiy and digestability

A blend of amylases and proteases used for the simultaneous saccharification and fermentation of grain starch.

Improved yeast growth and faster fermentation rate
Higher alcohol yields and DDG protein value
Reduced thin stillage viscosity and improved evaporation
Whole-corn or grain starch saccharification

Carbohydrase used for aqueous extraction of various oils prior to separation by decanters or presses Increases oil yields
Increases extraction of polyphenol & tochopherol anti-oxidants
Aqueous extraction at mild temperatures and pH conditions
Eliminates need for organic solvent extraction
Reduces extraction of color, odor & anti-nutritional byproducts
Reduces oxidation and free fatty acid concentration
Increases processing capacity and profitability 

Carbohydrase used for extraction, liquefaction of plant materials and for downstream processing

Increases liquid or solid plant extract yields
Aqueous extraction at mild temperatures and pH conditions
Increases extract purity
Increases extraction of cereal grain starch
Easier and more rapid solids separation and concentration
Increases processing capacity and profitability

Amylases used to produce high maltose syrups from liquefied starch

Excellent thermal and pH stability
Produces high-maltose syrups
Inactivates at normal pasteurization temperatures
Whole corn or grain liquefaction

Bacterial amylases for liquefaction of whole grain starch 

Excellent thermal stability
Quickly reduces viscosity of gelatinized starch
Produces low-molecular weight dextrins
Inactivates completely at temperatures above 90oC

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   Alcohol & Starch and Sugar Enzymes Effects

      A variety of enzymes for use in the starches, sugars and alcohol industries are:

Heat-stable alpha amylase

If derives from a selected strain of Bacillus licheniformis; It is an endo amylase that hydrolyses randomly the alpha 1-4 glucosidic bonds in amylose and amylopectin

Heat and pH stability alpha-amylase

If derives from Bacillus licheniformis;The enzyme does not require additional calcium for operative industrial liquefaction under most conditions. It is an endo-amylase that randomly hydrolyses alpha- 1,4-glucosidic bonds to reduce the viscosity of gelatinised starch, producing soluble dextrins and oligosaccharides.

Amyloglucosidase

  If derives from a selected strain of Aspergillus niger;This enzyme is an exo-enzyme that hydrolyses linear 1,4 alpha D-glucan linkages and branched 1,6 alpha D-glucan linkages from the non-reducing ends of liquefied starch and releases glucose units.

A blend of glucoamylase and a low molecular weight Heparin pH, heat stable pullulanase

For the production of high glucose syrups from liquefied starch; The pullulanase produced from a genetically modified strain of Bacillus licheniformis, catalyses the hydrolysis of the (1,6-alphaD) glucosidic linkages in liquefied starch to produce linear oligosaccharides. The glucoamylase, produced from an Aspergillus sp., catalyses the hydrolysis of (1,4-alphaD) and (1,6-alphaD) glucosidic linkages in liquefied starch to produce glucose.