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Brewing fungal amylase for wort maltose level and fermentability
The enzyme hydrolyzes starch into mainly maltose together with limited amount of maltotriose, glucose and other oligosaccharides. Therefore, the enzyme is applied in mashing or fermentation to adjust wort maltose content and increase fermentability.
Product comparison reference
price:
yuan
Sample application
Product advantages
Fast starch liquefaction and saccharification
Improve maltose level and fermentability
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
For brewing to increase maltose level and fermentability
Brewing
Product Description
DESCRIPTION
The brewing
fungal amylase preparation is produced by submerged fermentation of a finely
selected Aspergillus
oryzae strain followed by purification, and
formulation. The enzyme has been widely used in brewing to quickly break down
the α-1,4 glycosidic linkage in amylose and amylopectin, producing mainly
maltose together with limited amount of maltotriose, glucose and other
oligosaccharides. Ca2+ is an activator for the enzyme, while Fe2+、Ba2+、Cu2+、Mn2+、Fe3+ will strongly inhibit the activity of the enzyme.
REACTION PARAMETERS
|
PARAMETERS |
RANGE |
|
Activity
Temperature |
50℃-65℃ |
|
Activity pH |
4.5-6.0 |
PRODUCT
SPECIFICATION
|
Items |
Description |
|
Physical Form |
Liquid |
|
Color** |
Brown |
|
Odour |
Normal microbial
fermentation odour. |
** Color: Color can
vary from batch to batch. Color intensity is not an indication of enzyme
activity.
PRODUCT STANDARD
The product
complies with GB1886.174.
|
No. |
ITEMS |
INDEX |
|
|
1 |
Bulk density/(g/ml) |
1.10-1.25 |
|
|
2 |
pH/(25℃) |
5.0-6.8 |
|
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
|
4 |
Arsenic/(mg/kg) |
≤3.0 |
|
|
5 |
Total viable count/(CFU/mL) |
≤50,000 |
|
|
6 |
Coliform Bacteria/(CFU/mL) |
≤30 |
|
|
7 |
Escherichia coli |
(CFU/mL) |
<10 |
|
| |||
