The full name of saccharifying enzyme is saccharifying enzyme, also known as starch α-1.4 glucosidase or γ-amylase, which is a single-chain acid glycoside hydrolase and an extracellular enzyme with exonuclease activity. Because it is mainly used to convert starch into glucose in fermentation operations, it is customarily called saccharification enzyme. Saccharification enzyme is the enzyme preparation with the largest production volume and the widest application range in the world. It is not only used in the production of wine and alcohol, but also widely used in the production of glucose, syrup, monosodium glutamate, etc. saccharifying enzyme is a biological enzyme preparation refined by the introduction of advanced level strains through modern biotechnology. All indicators meet the national standards and the quality is stable.
Widely used in alcohol, brewing, monosodium glutamate, glucose, high fructose syrup, antibiotics, lactic acid, organic acids and other industrial production.
Optimum temperature: 58-60℃; Optimum pH value: 4.0-4.5. In the production of starch sugar and monosodium glutamate, the pH is adjusted first, and then the enzyme is added for saccharification. The amount of enzyme used varies with different raw materials and processes, and it is necessary to increase the amount to shorten the saccharification time. The starchy raw material must be in full contact with the enzyme, the intermittent saccharification must be fully stirred, and the continuous saccharification must have a uniform flow.
(1) Alcohol industry: The raw materials are boiled and cooled to 60°C, the pH value is adjusted to about 4.0-4.5, and saccharification enzymes are added.
(2) Starch sugar industry: After the raw materials are liquefied, adjust the pH value to about 4.0-4.5, cool to 60 °C, add saccharification enzymes, the reference dosage is 100-300 units/gram of raw materials, and keep saccharification.
(3) Beer industry: When producing "dry beer", adding saccharification enzyme before saccharification or fermentation can improve the degree of fermentation.
(4) Brewing industry: In the production of liquor, rice wine, koji wine, etc., the use of enzymes instead of koji can improve the brewing and be used in the vinegar industry.
(5) Other industries: In other industrial applications such as monosodium glutamate, antibiotics, citric acid, etc., the starch is liquefied and cooled to 60°C, the pH is adjusted to 4.0-4.5, and saccharification enzymes are added. The reference amount is 100-300 units/gram of raw materials.
The optimum pH is 4.0-4.5 when saccharifying enzyme is used. In the production of starch sugar and monosodium glutamate, the pH is adjusted first, and then the enzyme is added for saccharification. The amount of enzyme used varies with different raw materials and processes, and it is necessary to increase the amount to shorten the saccharification time. The starchy raw material must be fully contacted with the enzyme, the contact area is large, the time is long, and the benefit is good. The intermittent saccharification must be fully stirred, and the continuous saccharification must have a uniform flow. The temperature needs to be strictly controlled at 58-60 ℃, the temperature of the insulation is uniform, and short-term high temperature is strictly prohibited.
Saccharification enzymes are not corrosive to equipment and are safe to use. The process of using saccharification enzyme is simple, the performance is stable, and it is beneficial to the stable production of each factory. Using saccharification enzyme to hydrolyze starch is relatively safe, and can improve the yield of alcohol. Bran koji method can reduce bacterial infection, save food, reduce labor intensity and improve labor conditions. The use of saccharification enzymes is conducive to the mechanization of production and the realization of civilized production.