Newgreen Supply Abinci Grade β-amylase Foda
Bayanin samfur:
β-amylase wani nau'in sitaci ne na exo-nau'in hydrolase wanda zai iya yin hydrolyze α-1,4-glycosidic bond daga ƙarshen ƙarancin sitaci don samar da β-daidaita maltose. β-amylase tare da wani enzyme aiki na ≥700,000 u / g ne super-active enzyme shiri, yawanci samu ta microbial fermentation (kamar Bacillus) ko shuka hakar (kamar sha'ir), tsarkakewa da kuma mayar da hankali ta hanyar zamani Biotechnology don yin daskare-bushe foda ko ruwa sashi tsari, da aka ko'ina amfani da, yau da kullum da sinadaran filin abinci, kiwon lafiya filayen, kiwon lafiya filin da kuma kiwon lafiya filayen. filaye masu tasowa.
COA:
| Abubuwa | Ƙayyadaddun bayanai | Sakamako |
| Bayyanar | Foda mai launin rawaya | Ya bi |
| wari | Halayen warin fermentation | Ya bi |
| Ayyukan enzyme (β-amylase) | ≥700,000 u/g | Ya bi |
| PH | 4.5-6.0 | 5.0 |
| Asarar bushewa | ku 5ppm | Ya bi |
| Pb | ku 3 ppm | Ya bi |
| Jimlar Ƙididdigar Faranti | 50000 CFU/g | 13000CFU/g |
| E.Coli | Korau | Ya bi |
| Salmonella | Korau | Ya bi |
| Rashin narkewa | 0.1% | Cancanta |
| Adana | Ajiye a cikin iska m poly jakunkuna, a cikin sanyi da bushe wuri | |
| Rayuwar rayuwa | Shekaru 2 lokacin da aka adana da kyau | |
Aiki:
1.Directed Hydrolysis Mechanism:
An fara daga ƙarshen ƙarshen sarkar sitaci, duk sauran haɗin α-1,4 ana sanya su cikin ruwa don samar da β-maltose.
Ba za a iya ketare madaidaicin reshe na α-1,6 (yana buƙatar yin aiki tare da pullulanase)
Samfurin yana da tsarin β-anomeric kuma yana da 15% zaki fiye da α-maltose
2. Matsanancin Kwanciyar hankali:
Haƙuri na zafin jiki: 60-65 ℃ ci gaba da kwanciyar hankali (mutants na iya kaiwa 75 ℃)
kewayon pH: 5.0-7.5 (mafi kyawun pH 6.0-6.5)
Juriya: Haƙuri zuwa 5% ethanol da yawancin abubuwan ƙari na abinci
3.Ultra-High Catalytic Efficiency:
700,000 u/g daidai yake da gram 1 na enzyme hydrolyzing 700mg na sitaci a cikin minti 1 don samarwa.
Aikace-aikace:
1. Manufacturing Syrup na Musamman:
● Samar da syrup na musamman tare da abun ciki na β-maltose> 80% (an shafi:
●Bakery kayayyakin anti-crystallization
●Wasanni suna sha da sauri samar da makamashi
●Wakilin daskararre-bushe abinci)
2. Ƙirƙirar Masana'antu:
●Shan giya:
●Maye gurbin malt na gargajiya a matakin saccharification
●Rage haɓakar haɓakar diacetyl precursors
●Rage zagayowar fermentation da 30%
Sake samarwa:
● Cimma saccharification mai ƙarancin zafin jiki (40-45 ℃)
●Ƙara yawan riƙewar abubuwa masu ƙanshi
3. Haɓaka Abinci mai Aiki:
●Shirya resistant maltodextrin (fiber abinci)
●Samar da sitaci mai narkewa a hankali (abincin sarrafa sukarin jini)
●Synthesis na cyclic maltose (mai inganta dandano)
4. Filin Kayayyakin Halitta:
●Shirin sitaci nanofibers (madadin hanyar sinadarai)
● Gyaran fim ɗin shirya abinci
●Tsarin kayan abinci na 3D da aka buga
5. Maganganun Bincike:
● Tsarin gano sukarin jini mai alaƙa da tsarin enzyme (ƙayyadaddun shaida na α-1,4 shaidu)
●Starch metabolism cuta screening reagents
Kunshin & Bayarwa
