Brewing Low-Temperature α-amylase for Starch Conversion in Adjunct, Malt and Wort

Brewing Low-Temperature α-amylase for Starch Conversion in Adjunct, Malt and Wort
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Catalog Number IE-1244

Physical Form Liquid

Color Brown

Dosage Parameters 0.04-0.08%

Source Microorganism

Overview

Summary The Brewing Low-Temperature α-amylase works at lower temperature, with less discoloration, energy consumption and easy inactivation. It's used for liquefaction of starch in adjunct and malt to convert starch into short chain dextrin.
Description Low-temperature α-amylase is produced through submerged fermentation of Bacillus subtilis, followed by purification and formulation. Unlike thermostable α-amylase, this enzyme is less heat-stable and operates effectively at lower temperatures. This characteristic allows for reduced energy consumption and easier inactivation. In brewing, it is employed for the liquefaction of starch in adjuncts and malt, efficiently converting starch into short-chain dextrins.
Advantages Efficient liquefaction of starch in adjunct and malt at low temperature
Less discoloration of adjunct or wort
Energy saving and easy inactivation
Application For liquefaction of starch in adjunct or malt in brewing
Application Area Brewing
Application Recommendation The recommended dosage is 0.04-0.08% on weight basis of adjunct. Synergistic effects can be seen if used together with a thermostable amylase. The optimal dosage has to be optimized based on each application, the raw material specifications, product expectations and processing parameters. It is better to begin the test with the smallest quantity.

Specifications

Dosage Parameters 0.04-0.08%
Optimum Temp 70°C-75°C
Effective Temp 60°C-85°C
Optimal pH 5.0-6.0
Effective pH 5.0-7.0
Source Microorganism
Physical Form Liquid
Color Brown
Scope of Shipment Worldwide
Product Strain Bacillus subtilis

Package and Storage

Package 25 kg/Jerry can
Storage Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

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