Newgreen Supply Food Grade β-amylase Powder
Khoom piav qhia:
β-amylase yog ib qho exo-hom starch hydrolase uas tuaj yeem hydrolyze α-1,4-glycosidic bonds los ntawm qhov tsis txo qhov kawg ntawm cov hmoov txhuv nplej siab los tsim β-configuration maltose. β-amylase nrog enzyme kev ua ntawm ≥700,000 u / g yog super-active enzyme npaj, feem ntau tau los ntawm microbial fermentation (xws li Bacillus) los yog tsob nroj extraction (xws li barley), purified thiab concentrated los ntawm niaj hnub biotechnology los ua kom khov-qhuav hmoov los yog kua ntau npaum daim ntawv, thiab yog dav siv nyob rau hauv kev kho mob txhua hnub, kev kho mob teb. thiab lwm thaj chaw tshiab.
COA:
| Cov khoom | Specifications | Cov txiaj ntsig |
| Qhov tshwm sim | Lub teeb daj hmoov | Ua raws |
| tsw | Cov yam ntxwv tsw ntawm fermentation tsw | Ua raws |
| Kev ua haujlwm ntawm enzyme (β-amylase) | ≥700,000 u/g | Ua raws |
| PH | 4.5-6.0 Nws | 5.0 |
| Poob rau ziab | 5 ppm | Ua raws |
| Pb | 3 ppm | Ua raws |
| Tag Nrho Phaj suav | 50000 CFU/g | 13000 CFU / g |
| E. Coli | Tsis zoo | Ua raws |
| Salmonella | Tsis zoo | Ua raws |
| Insolubility | ≤ 0.1% | Tsim nyog |
| Cia | Khaws rau hauv cov hnab ntim cua nruj poly, hauv qhov chaw txias thiab qhuav | |
| Txee lub neej | 2 xyoos thaum khaws cia zoo | |
Muaj nuj nqi:
1.Directed Hydrolysis Mechanism:
Pib los ntawm qhov tsis txo qhov kawg ntawm cov hmoov txhuv nplej siab, txhua lwm yam α-1,4 daim ntawv cog lus yog hydrolyzed los tsim β-maltose
Tsis tuaj yeem hla α-1,6 ceg taw tes (yuav tsum tau ua haujlwm sib koom ua ke nrog rubulanase)
Cov khoom lag luam muaj β-anomeric teeb tsa thiab yog 15% qab zib dua li α-maltose
2. Kev ruaj ntseg heev:
Kub kam rau ua: 60-65 ℃ nruam stability (mutants tuaj yeem ncav cuag 75 ℃)
pH ntau: 5.0-7.5 (zoo pH 6.0-6.5)
Kuj: Ua siab ntev rau 5% ethanol thiab feem ntau cov khoom noj ntxiv
3.Ultra-High Catalytic Efficiency:
700,000 u / g yog sib npaug rau 1 gram ntawm enzyme hydrolyzing 700mg ntawm starch hauv 1 feeb los tsim
Daim ntawv thov:
1. Tshwj xeeb Syrup Manufacturing:
●Kev tsim cov kua dej tshwj xeeb nrog cov ntsiab lus β-maltose> 80% (tsim rau:
● High-end bakery khoom los tiv thaiv crystallization
● Kev ua kis las haus dej ceev ceev
● Tus neeg saib xyuas khoom noj khoom haus khov qhuav qhuav)
2. Brewing Industry Innovation:
● Npias brewing:
● Hloov cov tsoos malt nyob rau theem saccharification
● Txo cov tiam ntawm diacetyl precursors
● Txo lub voj voog fermentation los ntawm 30%
Kev tsim khoom:
● Ua tiav qhov kub thiab txias saccharification (40-45 ℃)
● Ua kom tus nqi khaws cia ntawm cov tshuaj tsw qab
3. Functional Food Development:
● Kev npaj cov tshuaj tiv thaiv maltodextrin (kev noj haus fiber ntau)
●Production ntawm maj mam digestible starch (cov ntshav qab zib tswj cov zaub mov)
●Synthesis ntawm cyclic maltose (flavor enhancer)
4. Biomaterials teb:
● Kev npaj cov hmoov txhuv nplej siab nanofibers (lwm txoj kev tshuaj lom neeg)
● Kev hloov kho cov khoom ntim khoom noj khoom haus
● Kev ua cov 3D luam tawm cov khoom noj raw khoom
5. Diagnostic Reagents:
●Kev kuaj ntshav qab zib enzyme-txuas system (kev lees paub tshwj xeeb ntawm α-1,4 daim ntawv cog lus)
● Starch metabolism kab mob tshuaj ntsuam xyuas cov tshuaj reagents
Ntim & Xa
