Fungal amylase for brewing

 PRODUCT DESCRIPTION

The α-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.

** 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.

lFaster gelatinization and liquefaction of adjunct with little discoloration; Higher processing capacity and raw material utilization.
lIncrease of fermentability with less non-fermentable sugars.

The recommended dosage is 200-400ppm on basis of dry starch, added at mashing-in, or 20-40ppm added into cooled wort. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

SAFE HANDLING PRECAUTIONS

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

ØStorage： Keep sealed in a dry and cool place and avoid direct sunlight.