Ipese Ounje Tuntun Green ite β-amylase Powder
Apejuwe ọja:
β-amylase jẹ ẹya exo-iru sitashi hydrolase ti o le hydrolyze α-1,4-glycosidic bonds lati awọn ti kii-idinku opin ti awọn sitashi moleku lati se ina β-iṣeto ni maltose. β-amylase pẹlu iṣẹ ṣiṣe enzymu kan ti ≥700,000 u/g jẹ igbaradi henensiamu ti nṣiṣe lọwọ pupọ, ti a gba nigbagbogbo nipasẹ bakteria microbial (gẹgẹbi Bacillus) tabi isediwon ọgbin (gẹgẹbi barle), ti sọ di mimọ ati idojukọ nipasẹ imọ-ẹrọ igbalode lati ṣe didi didi-simi lulú tabi fọọmu iwọn lilo omi olomi, ati pe a lo ni lilo pupọ ni aaye ilera ti ibilẹ ilera ati awọn aaye ilera ti ibilẹ. nyoju aaye.
COA:
| Awọn nkan | Awọn pato | Awọn abajade |
| Ifarahan | Ina ofeefee lulú | Ibamu |
| Òórùn | Olfato ti iwa ti oorun bakteria | Ibamu |
| Iṣẹ ṣiṣe ti enzymu (β-amylase) | ≥700,000 u/g | Ibamu |
| PH | 4.5-6.0 | 5.0 |
| Pipadanu lori gbigbe | 5ppm | Ibamu |
| Pb | 3ppm | Ibamu |
| Apapọ Awo kika | 50000 CFU/g | 13000CFU/g |
| E.Coli | Odi | Ibamu |
| Salmonella | Odi | Ibamu |
| Insolubility | ≤ 0.1% | Ti o peye |
| Ibi ipamọ | Ti fipamọ sinu awọn baagi poly wiwọ afẹfẹ, ni itura ati aye gbigbẹ | |
| Igbesi aye selifu | 2 ọdun nigbati o ti fipamọ daradara | |
Iṣẹ:
1.Directed Hydrolysis Mechanism:
Bibẹrẹ lati opin ti kii ṣe idinku ti pq sitashi, gbogbo adehun α-1,4 miiran jẹ hydrolyzed lati ṣe ipilẹṣẹ β-maltose
Ko le kọja aaye ẹka α-1,6 (nilo lati ṣiṣẹ ni imuṣiṣẹpọ pẹlu pullulanase)
Ọja naa ni iṣeto β-anomeric ati pe o jẹ 15% dun ju α-maltose
2.Extreme Iduroṣinṣin:
Ifarada iwọn otutu: 60-65 ℃ iduroṣinṣin lemọlemọ (awọn mutanti le de ọdọ 75 ℃)
Iwọn pH: 5.0-7.5 (pH ti o dara julọ 6.0-6.5)
Resistance: Ifarada si 5% ethanol ati ọpọlọpọ awọn afikun ounjẹ
3.Ultra-High Catalytic Ṣiṣe:
700,000 u/g jẹ deede si 1 giramu ti enzymu hydrolyzing 700mg ti sitashi ni iṣẹju 1 lati ṣe ipilẹṣẹ
Ohun elo:
1. Iṣẹ iṣelọpọ omi ṣuga oyinbo pataki:
● Ṣiṣejade omi ṣuga oyinbo pataki pẹlu akoonu β-maltose> 80% (ti a lo si:
● Giga-opin Bekiri awọn ọja egboogi-cystallization
● Awọn ohun mimu idaraya nmu ipese agbara ni kiakia
●Didi-si dahùn o ounje oluranlowo aabo)
2. Innovation ile ise Pipọnti:
● Pipọn ọti:
● Rirọpo malt ibile ni ipele saccharification
● Din iran ti diacetyl awasiwaju
●Ṣe ọmọ bakteria ku nipasẹ 30%
Ṣe iṣelọpọ:
● Ṣe aṣeyọri saccharification iwọn otutu kekere (40-45 ℃)
● Ṣe alekun oṣuwọn idaduro ti awọn nkan ti oorun didun
3. Idagbasoke Ounjẹ Iṣẹ:
● Igbaradi ti maltodextrin sooro (okun ijẹunjẹ)
●Igbejade ti sitashi diestible laiyara (ounjẹ iṣakoso suga ẹjẹ)
●Akopọ ti maltose cyclic (olumudara adun)
4. Aaye Awọn ohun elo-ara:
● Igbaradi ti sitashi nanofibers (ọna kẹmika miiran)
● Iyipada fiimu apoti ti o jẹun
● Ṣiṣe awọn ohun elo aise ounje ti a tẹjade 3D
5. Awọn Reagents Aisan:
● Ṣiṣawari suga ẹjẹ ti o ni ọna asopọ enzymu (idanimọ kan pato ti awọn iwe ifowopamosi α-1,4)
● Sitashi ti iṣelọpọ agbara arun waworan reagents
Package & Ifijiṣẹ
