Icyatsi gishya Gutanga ibiryo Urwego β-Amylase Ifu

Ibisobanuro ku bicuruzwa:

β-amylase ni exo-ubwoko bwa krahide hydrolase ishobora hydrolyze α-1,4-glycosidic ihuza kuva kutagabanya impera ya molekile ya krahisi kugirango itange β-iboneza rya maltose. .

COA:

Igikorwa:

1.Icyerekezo cya Hydrolysis Cyerekezo:

Uhereye ku kutagabanya impera yumunyururu wa krahisi, ubundi buri α-1,4 inkwano ihindurwamo hydrolyz kugirango itange β-maltose

Ntushobora kurenga α-1,6 ingingo yishami (ikeneye gukorana hamwe na pullulanase)

Igicuruzwa gifite β-anomeric iboneza kandi kiraryoshye 15% kuruta α-maltose

2.Ihungabana rikomeye:

Kwihanganira ubushyuhe: 60-65 stability ituze rihoraho (mutant irashobora kugera kuri 75 ℃)

urwego pH: 5.0-7.5 (pH nziza 6.0-6.5)

Kurwanya: Kwihanganira 5% Ethanol nibindi byongera ibiryo

3.Uttra-Yisumbuye ya Catalitike:

700.000 u / g bihwanye na garama 1 ya enzyme hydrolyzing 700mg ya krahisi muminota 1 kubyara

Gusaba ：

1. Gukora siporo idasanzwe:

Gukora sirupe idasanzwe irimo β-maltose irimo> 80% (ikoreshwa kuri:

Products Ibicuruzwa byokoresha imigati yo mu rwego rwo hejuru birwanya kristu

Ibinyobwa bya siporo bitanga ingufu byihuse

● Gukonjesha ibiryo byumye bikingira)

2. Gukora inganda zikora udushya:

Wing Kunywa byeri:

Gusimbuza malt gakondo murwego rwo kweza

Kugabanya ibisekuruza byabanjirije diacetyl

Gabanya ukwezi kwa fermentation 30%

Umusaruro wa Sake:

Kugera ku bushyuhe bwo hasi (40-45 ℃)

Kongera igipimo cyo kugumana ibintu bya aromatiya

3. Guteza imbere ibiribwa bikora:

Gutegura maltodextrine irwanya (fibre y'ibiryo)

Gukora ibinyamisogwe buhoro buhoro (ibiryo byo gucunga isukari mu maraso)

● Synthesis ya cyclic maltose (kongera uburyohe)

4. Umwanya wibinyabuzima:

Gutegura ibinyamisogwe bya nanofibers (ubundi buryo bwa chimique)

Guhindura firime ipakira

Gutunganya ibikoresho byibanze bya 3D byanditse

5. Ibipimo byo gusuzuma:

Sisitemu yo guhuza isukari yo mu maraso sisitemu ihujwe (kumenyekanisha byihariye α-1,4)

● Indwara ya metabolisme yerekana indwara