Newgreen Supply Kai Tohu β-amylase Paura
Whakaahuatanga Hua:
Ko te β-amylase he momo exo-momo starch hydrolase ka taea te whakamaarama i nga here α-1,4-glycosidic mai i te mutunga kore-whakaiti o te ngota ngota māngaro hei whakaputa maltose β-whirihoranga. Ko te β-amylase me te mahi enzyme o ≥700,000 u/g ko te whakarite enamaki tino kaha, i te nuinga o te wa ka riro mai i te fermentation microbial (pēnei i te Bacillus) me te tangohanga tipu (penei i te parei), kua purea me te whakakoi e te hangarau koiora hou ki te hanga paura maroke-maroke, puka inenga wai ranei, me te whakamahi whanui i nga mara matū hauora o ia ra, i etahi atu mara matū hauora, mara rongoa tuku iho. mara.
COA:
| Nga taonga | Whakatakotoranga | Hua |
| Te ahua | Te paura kowhai marama | Ka tutuki |
| Te kakara | Te kakara o te kakara FERmentation | Ka tutuki |
| Te ngohe o te enzyme ( β-amylase) | ≥700,000 u/g | Ka tutuki |
| PH | 4.5-6.0 | 5.0 |
| Ngaronga i te whakamaroke | <5 ppm | Ka tutuki |
| Pb | <3 ppm | Ka tutuki |
| Tatau Pereti Tapeke | ＜50000 CFU/g | 13000CFU/g |
| E.Coli | He kino | Ka tutuki |
| Haramona | He kino | Ka tutuki |
| Korekore | ≤ 0.1% | Kua whai tohu |
| Rokiroki | Whakaorangia i roto i nga peeke poly hau, i te waahi makariri me te maroke | |
| Te ora papa | 2 tau ka penapena tika | |
Taumahi:
1.Whakaarohia te Hangahanga Hydrolysis:
Ka timata mai i te mutunga kore-whakaiti o te mekameka māngaro, ko ia atu herenga α-1,4 ka hauwai ki te whakaputa β-maltose
Kaore e taea te whakawhiti i te ira peka α-1,6 (me mahi tahi me te pullulanase)
He whirihoranga β-anomeric te hua me te 15% reka atu i te α-maltose
2. Tino Pumautanga:
Te whakamaarama: 60-65 ℃ te pumau tonu (ka taea e nga mutants te tae ki te 75 ℃)
Awhe pH: 5.0-7.5 (pH tino pai 6.0-6.5)
Ātete: He pai ki te 5% te waihā me te nuinga o nga taapiri kai
3.Ultra-High Catalytic Efficiency:
Ko te 700,000 u/g he rite ki te 1 karamu o te whākōkī e whakamaroke ana i te 700mg o te māngaro i roto i te 1 meneti hei whakaputa.
Taupānga:
1. Hanga Tirire Motuhake:
●Te whakaputanga tirikara motuhake me te ihirangi β-maltose > 80% (e pa ana ki:
●High-mutunga hua tunutunu anti-tiooho
●Ko nga inu hakinakina he tere te tuku hiko
●Mai tiaki kai whakamaroke-maroke)
2. Ahumahi Waihanga Waihanga:
●Te mahi pia:
●Whakakapinga o te malt tuku iho i roto i te wahanga saccharification
●Whakaitihia te whakatipuranga o te diacetyl precursors
●Whakapotohia te huringa FERmentation e 30%
Te hanga raihi:
●Tukuhia te saccharification iti-mahana (40-45 ℃)
●Whakanuia te tere pupuri o nga matū kakara
3. Whanaketanga Kai Mahi:
●Te whakarite i te maltodextrin ātete (te muka kai)
●Te whakaputanga o te māngaro ka horomia (te kai whakahaere huka toto)
●Te whakahiato o te maltose cyclic (whakanui reka)
4. Mahinga Rawa:
●Te whakarite i te nanofibers māngaro (tikanga matū kē)
●Whakarerekētanga o te kiriata tākai kai
●Te tukatuka o nga rauemi mata kai taia 3D
5. Reagents Tātari:
●Pūnaha e hono ana i te huka toto (te whakamohiotanga motuhake mo nga here α-1,4)
●Makariki pākia tauhohenga tirotiro mate
Mōkī & Tukunga
