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.