Amylase | Description | Amylase can rapidly and randomly hydrolyze the α-1,4 glycosidic linkages of starch. The viscosity of the starch slurry can be rapidly reduced by the addition of amylase. Single short chain dextrins and oligosaccharides are produced to complete the liquefaction process. |
| Advantages |
In the liquefication process stage, adding brewing products can quickly reduce the viscosity of starch slurry and hydrolyze starch into dextrin and oligosaccharides, the application effect can be adjusted according to the application conditions. Amylase can be directly added to the starch slurry and applied to the starch liquefaction process. Maltose syrup can be prepared by first liquefying with α-amylase and then combining with fungal amylase or maltose amylase. |
| Benefits |
The viscosity of the starch slurry can be rapidly reduced by the addition of amylase. This helps to complete the liquefaction process, increase the dry matter concentration, and the enzyme has good acid and temperature resistance. |
| Application | Amylase is suitable for brewing products industry. |
| Property | Amylase |
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