Thermostable α-amylase for Efficient Adjunct Liquefaction in Brewing
Thermostable alpha-amylase is produced through the submerged fermentation of Bacillus licheniformis, followed by purification and formulation. This enzyme is particularly useful in brewing for the liquefaction of starch during high-temperature gelatinization processes, addressing viscosity issues effectively.
Key Benefits of Thermostable Alpha-Amylase:
- Efficient DE Development: Facilitates the breakdown of starch to produce dextrins and oligosaccharides.
- Rapid Viscosity Reduction: Quickly reduces the viscosity of starch paste during gelatinization.
- Low Color Formation: Minimizes color changes in the final product.
- Calcium Requirement: Generally performs well without the need for additional calcium.
As a member of the hydrolytic enzyme family, this alpha-amylase targets the α-1,4-glycosidic bonds in starch, producing dextrins, oligosaccharides, and a small amount of glucose. Its excellent thermostability allows it to maintain effectiveness at high temperatures, ensuring efficient viscosity reduction during the brewing process.
Key Benefits of Thermostable Alpha-Amylase:
- Efficient DE Development: Facilitates the breakdown of starch to produce dextrins and oligosaccharides.
- Rapid Viscosity Reduction: Quickly reduces the viscosity of starch paste during gelatinization.
- Low Color Formation: Minimizes color changes in the final product.
- Calcium Requirement: Generally performs well without the need for additional calcium.
As a member of the hydrolytic enzyme family, this alpha-amylase targets the α-1,4-glycosidic bonds in starch, producing dextrins, oligosaccharides, and a small amount of glucose. Its excellent thermostability allows it to maintain effectiveness at high temperatures, ensuring efficient viscosity reduction during the brewing process.
| Supplier | CD BioSciences Bio Sustainable |
|---|---|
| Product # | IE-1246 |
| Pricing | 25 kgs/Jerry can, 1,125 kgs/barrel, Inquire |