Hoʻolako ʻia ʻo Newgreen Food Grade β-amylase Powder
wehewehe huahana:
ʻO ka β-amylase kahi hydrolase starch exo-type e hiki ke hoʻoheheʻe i nā mea paʻa α-1,4-glycosidic mai ka hopena hoʻemi ʻole o ka mole starch e hana i ka maltose β-configuration. ʻO ka β-amylase me ka hana enzyme o ≥700,000 u/g he mea hoʻomākaukau enzyme super-active, loaʻa pinepine ʻia e ka microbial fermentation (e like me Bacillus) a i ʻole ka unuhi ʻana i nā mea kanu (e like me ka bale), hoʻomaʻemaʻe ʻia a hoʻopaʻa ʻia e ka biotechnology hou e hana i ka pauka maloʻo maloʻo a i ʻole ke ʻano wai wai, a hoʻohana nui ʻia i kēlā me kēia lā i nā ʻano meaʻai olakino, lāʻau lapaʻau. nā māla.
COA:
| Nā mea | Nā kikoʻī | Nā hualoaʻa |
| Ka nana aku | Pauda melemele māmā | Hoʻokō |
| ʻala | ʻAno ʻala o ka ʻala fermentation | Hoʻokō |
| Ka hana o ka enzyme (β-amylase) | ≥700,000 u/g | Hoʻokō |
| PH | 4.5-6.0 | 5.0 |
| Pohō ma ka maloʻo | ＜5 ppm | Hoʻokō |
| Pb | ＜3 ppm | Hoʻokō |
| Helu Papa Nui | ＜50000 CFU/g | 13000CFU/g |
| E.Coli | ʻinoʻino | Hoʻokō |
| Salmonella | ʻinoʻino | Hoʻokō |
| Ka hoʻoheheʻe ʻole | ≤ 0.1% | Kupono |
| Waihona | Mālama ʻia i loko o nā ʻeke poli poli, ma kahi maloʻo a maloʻo | |
| Ola ola | 2 mau makahiki ke mālama pono ʻia | |
Hana:
1. Directed Hydrolysis Mechanism:
E hoʻomaka ana mai ka hopena hoʻohaʻahaʻa ʻole o ke kaulahao starch, ua hydrolyzed kēlā me kēia mea paʻa α-1,4 e hana i ka β-maltose.
ʻAʻole hiki ke hele i ka lae lālā α-1,6 (pono e hana synergistically me ka pullulanase)
Loaʻa i ka huahana kahi hoʻonohonoho β-anomeric a he 15% ʻoi aku ka momona ma mua o ka α-maltose
2. Paʻa loa:
Ka hoʻomanawanui ʻana o ka mahana: 60-65 ℃ hoʻomau mau (hiki i nā mutants ke hiki i 75 ℃)
Ka laulā pH: 5.0-7.5 (pH 6.0-6.5 maikaʻi loa)
Kū'ē: Hoʻomanawanui i ka 5% ethanol a me ka hapa nui o nā meaʻai
3.Ultra-High Catalytic Efficiency:
Ua like ka 700,000 u/g me ka 1 gram o ka enzyme hydrolyzing 700mg o ka starch i loko o 1 minuke e hana ai.
Noi:
1. Mea Hana Syrup Kūikawā:
●Ka hana ʻana o ka syrup kūikawā me ka maʻiʻo β-maltose> 80% (pili i:
●High-end bakery huahana anti-crystallization
● ʻO nā mea inu haʻuki wikiwiki ka lako ikehu
●mea pale meaʻai maloʻo maloʻo)
2. Hana Hana Hana Hana Hana Hana Hou:
●Kū pia:
●Hoʻololi i ka malt maʻamau i ka pae saccharification
●E ho'ēmi i ka hana o nā diacetyl precursors
● Hoʻopōkole i ka pōʻaiapili fermentation e 30%
Hana ʻana i ka sake:
● Loaʻa i ka haʻahaʻa haʻahaʻa saccharification (40-45 ℃)
●E hoʻonui i ka paʻa ʻana o nā mea ʻala
3. Hoʻomohala Meaʻai Hana:
● Ka hoʻomākaukau ʻana i ka maltodextrin kūpaʻa (mea ʻai meaʻai)
●Ka hana ʻana i ka starch hiki ke hoʻoheheʻe ʻia (meaʻai hoʻokele kōpaʻa koko)
●Synthesis o cyclic maltose (mea hoʻonui ʻono)
4. Māhele Biomaterials:
● Ka hoʻomākaukau ʻana i nā nanofibers starch (ʻano kemika ʻē aʻe)
● Hoʻololi i ke kiʻi ʻoniʻoni edible packaging
●Ka hana ʻana i nā meaʻai i paʻi ʻia 3D
5. Nā mea hoʻopaneʻe diagnostic:
● Pūnaehana pili enzyme e ʻike ai i ke kō koko (ʻike kikoʻī i nā mea paʻa α-1,4)
●Starch metabolism maʻi hōʻike reagents
Pūʻolo & Hoʻouna
