Opis izdelka
Srednjetemperaturna amilaza je endo-škrobna hidrolaza, ekstrahirana z globoko fermentacijsko kulturo izbranega Bacillus subtilis, ki ji sledi mikrofiltracija, ultrafiltracija in tehnologija vakuumskega liofilizacije. Široko se uporablja v industriji škrobnega sladkorja, alkohola, pivovarstva, mononatrijevega glutamata, glukoze, organske kisline in protimikrobnega sredstva.
Srednjetemperaturna amilaza lahko hidrolizira topni škrob, ravnoverižni škrob, glikogen itd. v okolju srednje temperature (60–85 ℃) z visoko učinkovitostjo. Z naključnim rezanjem a-1,4 glukozidne vezi v sladkorni verigi se lahko škrob in glikogen razgradita v dekstrin in oligosaharid monosaharid z različnimi dolžinami verige, kar lahko hitro zmanjša viskoznost raztopine.
Je zlahka topen v vodi, vodna raztopina pa je očiščena svetlo rumena tekočina, netopna v etanolu ali etru.
Glavne komponente: srednja temperatura α-amilaza, glukoza
Specifikacija izdelka: 10.000-20.000 U/g (lahko prilagodite)
Lastnosti izdelka: svetlo rjav prah
Shranjevanje: suh pri sobni temperaturi in zaščiten pred svetlobo
Rok trajanja: 12 mesecev
Aplikacije
- Obdelava fiksnega prahu: Srednjetemperaturna amilaza se lahko uporablja pri proizvodnji sladkorja s škrobom kot surovino, kot so karamela, maltodekstrin, maltoza itd.
- Industrija pivovarstva in fermentacije: Srednjetemperaturna amilaza se lahko uporablja pri varjenju vina, sojine omake, kisa in drugih industrijah za razgradnjo škroba v monosaharide, ki so na voljo kvasovkam, skrajšanje cikla kuhanja in izboljšanje hitrosti filtracije.
- Pekovska industrija: Srednjetemperaturna amilaza se lahko uporablja pri izboljšanju moke, spodbujanju razmnoževanja kvasovk, povečanju hitrosti fermentacije in zmanjšanju vsebnosti sladkorja v kruhu, tortah, piškotih in drugih pekovskih procesih.
- Predelava žit: Srednjetemperaturno amilazo je mogoče uporabiti za predobdelavo žitnih surovin za izboljšanje topnosti in povečanje hranilne vrednosti.
- Predelava hrane: Amilaza se lahko uporablja pri predelavi funkcionalnih živil, ki spodbujajo prebavo, živilskih sestavin in prehranske obogatitve rastlinskih sestavin.
Uvod
Srednjetemperaturna α-amilaza je vrsta encima, ki opravlja enako funkcijo kot visokotemperaturna α-amilaza, vendar pri nižji temperaturi. Toplota visokotemperaturne α-amilaze se je izkazala za zelo učinkovito pri razgradnji škroba v sladkor.
Kaj je škrob?
Škrob je kombinacija škroba (polisaharidov) in beljakovin. Znan je kot najpogostejši ogljikov hidrat v naravi, saj ga je več kot štirikrat več kot vode. Škrob se uporablja v najrazličnejših živilih, pijačah, industrijskih izdelkih in izdelkih za industrijo.
Sam škrob je na voljo v več oblikah:
- Škrobna zrnca nastajajo v celični membrani (celični steni) rastlin med fotosintezo. Večina škroba, ki ga sintetizirajo rastline, je shranjena znotraj te stene ali celične stene, dokler se ne sprosti v zunanje okolje.
- Škrobi obstajajo tudi v zrnatih ali praškastih oblikah, pa tudi v higroskopskih oblikah, ki nastanejo, ko je okoli rastlinskih celic prisotna vlaga.
Škrob se med prehodom skozi prebavni trakt delno hidrolizira. Ta proces vključuje encime, imenovane amilaze (imenovane tudi škrobside hidrolaze), ki razgradijo škrob na manjše molekularne enote, imenovane podenote amilopektina.
Potrebe vinarske industrije
Srednjetemperaturna α-amilaza je sol, ki jo proizvajajo kvasovke in se uporablja kot srednjetemperaturni encim za razgradnjo škroba v monosaharide. Njegova uporaba v proizvodnji vina, sojine omake, kisa in drugih panogah lahko močno skrajša čas fermentacije in proizvede kakovostnejša vina z boljšo zmogljivostjo filtriranja.
Pojav amilaze srednje temperature
Srednjetemperaturno α-amilazo so razvili na univerzi v Tokiu. Uporablja se za razgradnjo škroba in drugih polisaharidov v monosaharide, ki so na voljo kvasovkam, skrajša cikel kuhanja, hkrati pa učinkovito zmanjša viskoznost in izboljša hitrost filtracije.
Srednjetemperaturna amilaza za varjenje piva
Ko pivovarna išče način za povečanje učinkovitosti svojega procesa fermentacije brez zvišanja temperature, je lahko ena od možnosti uporaba srednjetemperaturne α-amilaze. To je encim iz Bacillus subtilis, ki deluje pri nekoliko višji temperaturi kot srednjetemperaturna amilaza. Uporablja se lahko tudi v kompleksnejših pivih, narejenih s dodatki in drugimi sestavinami. Razlog, zakaj je uporaben za varjenje piva, je, da razgradi škrob v sladkor, kar hmelju omogoči, da iz piva izloči več grenkobe.
Srednjetemperaturna amilaza za pivovarstvo
Srednjetemperaturna α-amilaza je encim, ki se uporablja v vinarstvu za razgradnjo škroba v monosaharide, postopek, ki se imenuje najučinkovitejši način za skrajšanje cikla kuhanja. α-amilaza je encim, ki razgrajuje škrob v monosaharide. Komercialne uporabe vključujejo vinarstvo, sojino omako, pivovarstvo s kisom in druge industrije. V vinarstvu je α-amilaza koristna za razgradnjo škroba v monosaharide in omogočanje filtracije pulpe za boljšo fermentacijo.
Srednjetemperaturna amilaza za kuhanje kisa
Medium temperature α-amylase, or α-Amylase, can be used in the production of wine and other alcoholic beverages, such as soy sauce, vinegar brewing, and other industries to break down starch into monosaccharides available to yeast, shorten the brewing cycle. The main reason for using it is that it is a very efficient way of converting starch into sugar without the use of any heat. Currently, there are no commercial products that are produced in this form; however, a number of companies have experimented with producing food products using this form of medium temperature amylase (α-Amylase). In its simplest form, medium temperature α-Amylase consists of a mixture with α-amylose (a type of starch), which can be prepared from plants or animal products; a small amount of medium temperature enzyme (enzyme A), and a small amount of water. This can be stored in an airtight bag at room temperature for up to 6 months. With proper storage conditions and proper selection of plant materials, medium temperature α-Amylase appears to function well in both winemaking and vinegar brewing.
Prihodnost
If you’re a maker, you probably know about this product. But did you know that it can be used in other industries to break down starch into monosaccharides? This is especially useful in making wine, soy sauce, vinegar, and other types of foods. It is also handy for breaking down corn starch and the like into the monosaccharides glucose and fructose (glucose + fructose = sucrose). This is because the alternative to using high-temperature α-amylase is working with enzymes such as amylases that are produced by yeasts and bacteria for many years now. In its simplest form, it consists of using a medium temperature α-amylase to break down starch into sugar. There are different types of medium temperature α-amylase; however, the most commonly found one is called L-α-Amylase (α-Amylase). This type of medium temperature α-amylase is much more common than the others. The downside to using this type of medium temperature amylase in food manufacturing is that it has a very short shelf life. Another drawback to using this type of medium temperature amylase specifically in food manufacturing is that they require baking or other forms of heating up beforehand. And while they are great when used in conjunction with high temperatures α-amylase, they don’t have as much effect on saccharide levels as if used at lower temperatures (e.g. 50°C vs 70°C). If you have an interest or knowledge about mechanisms behind fermentation and use fermentation techniques at home or work, then getting your hands on some medium temperature α-amylases may just be the next thing on your mind!
Uporaba α-amilaze v pekarski industriji
Uvod
Srednjetemperaturna α-amilaza je produkt, ki se lahko uporablja za izboljšanje okusa in teksture moke. Lahko se uporablja kot srednjetemperaturna amilaza pri peki kruha, tort, piškotov in drugih pekovskih procesih. Od svoje uvedbe se pogosto uporablja pri peki kruha, tort, piškotov in drugih pekovskih izdelkih. Na primer, lahko se uporablja za izboljšanje okusa moke ali izboljšanje teksture moke z uporabo kot srednjetemperaturna amilaza v kruhu, tortah, piškotih in drugih postopkih peke.
Srednjetemperaturna amilaza
V tej študiji raziskujemo učinke srednjetemperaturne α-amilaze na krušno moko. Vpliv srednjetemperaturne α-amilaze na sestavo moke smo analizirali z določanjem vsebnosti beljakovin in glukoze, pH in barve, ki smo jih izmerili z alkalno titrimetrično metodo. Srednjetemperaturna α-amilaza je znatno znižala vsebnost beljakovin in glukoze v primerjavi s tistimi v kontrolni skupini. Srednjetemperaturna α-amilaza je tudi znižala pH vrednost v primerjavi s tisto pri kontrolni skupini; vendar ni imel pomembnega vpliva na barvo. Glavne sestavine krušne moke so bile beljakovine (42,59%), ogljikovi hidrati (50,43%) in voda (5,47%); srednjetemperaturna α-amilaza je znatno povečala vse tri komponente v smeri zmanjšanja vsebnosti glutena. Naši rezultati kažejo, da se lahko srednjetemperaturna α-amilaza uporablja za spodbujanje razgradnje škroba v moki z znižanjem ravni beljakovin in glukoze ter izboljšanjem pH vrednosti moke.
Mehanizem razgradnje škroba
Vemo, da je amilaza močan encim, ki je odgovoren predvsem za prebavo škroba v našem telesu. Vendar pa je slabo razumljeno, kaj točno amilaza počne in kako deluje. Za odgovor na to vprašanje bomo poglobljeno preučili mehanizem razgradnje škroba s pomočjo temperature medija α-amilaze.
Uporaba pri mletju žita
The grain milling industry is a fast-growing one in the United States, and among those who are making a living off it, there are many people who have been trying to figure out how to improve the grain milling process to make it more efficient and reduce costs. One of the most common ways of doing so is through modifying the medium temperature α-amylase, which is one of the most widely used additives in grain mills. It’s been just over 20 years since high-speed and energy-saving grain mills were first introduced on a large scale, but these mills have yet to reach the same level of popularity as they once did. Although this has led to an increase in sales, which has allowed companies like Elanco and Archer Daniels Midland (ADM) to create their own brands and sell their products directly to consumers, many would argue that there is still room for improvement. For instance, as ADM’s president, Paul Smith states: “There are two main problems plaguing our business: high costs for raw materials and ineffective technology for producing quality flour.” Something that may come as a surprise is that grains aren’t all about sugar – there are quite a few different kinds of flour that you can use for baking or other processes, including wholemeal flour (made from wheat), white flour (made from wheat), mocha flour (made from soybeans), and brown rice flour (also known as brown rice). If you want your product to be sold by people who have no idea what they are looking at (and they don’t necessarily have to be buyers either), then it would be best if you got rid of all those pesky confusing words like wholemeal or mocha or whatever else clog up your message. The only thing that matters about them is your message! Also: keep in mind! There are plenty of people out there who will not buy any product unless it comes with some kind of gluten-free tag attached (you know just how many!). They care about how you labeled your product because they don’t want their children eating something potentially harmful. As such, you should always think carefully about labeling your product before launching into production if you can help it.
Zaključek
In the last few weeks, a great deal of attention has been given to the “uncoupling” of food and climate. As a result, I have been asked many questions concerning the use of medium-temperature α-amylase in food processing, particularly in bread and pancake production. I will try to answer some of these questions here. While it is true that wheat flour is able to withstand temperature extremes better than white flour, traditional culinary applications require that it is not heated to such high temperatures as are found in industrial applications (for example, baking in bakery ovens). It must be heated at low temperatures so that it can coagulate or convert starch into glucose (which is then immediately used by yeast and other microorganisms for fermentation). Therefore, there are two main problems facing manufacturers who want to use medium-temperature α-amylase for food processing: (1) the presence of high moisture content and (2) high temperature. The low temperature means that α-amylase cannot effectively convert starch into glucose; as a result, it will not decompose starch and will also not produce glucose. On the other hand, due to moisture content, the higher temperature reduces enzyme action rate. Additionally, even if there were no moisture content problems with wheat flour, its high cooking temperature would still be a problem due to the heat used during baking. Nevertheless, because most bread manufacturing plants do use heat during baking or frying while producing or reusing wheat flour for production purposes (such as bakeries), we must solve both problems without having too much concern about quality control issues related to moisture content issue. And if one only needs high-quality flour for baking purposes — e.g., farina — then increasing its resistance against temperature extremes may be less important than if they are using it for extrusion/extrusion mixing or deep-frying process. As an example of how this works out with our product: when we started developing our product for commercialization purposes which required more than 1 kg / bag output from large plant equipment (elevator), our prototype was developed based on my earlier research report. As expected from our prototype design from the theoretical analysis and simulation study, we mainly focused on designing materials that provided good resistance against all types of extreme temperatures like near freezing (-20°C/-4°C), boiling (+18°C/+12°C), +20°C/+30°C.
Amilaza za živilskopredelovalno industrijo
Uvod
Srednjetemperaturna α-amilaza (MT α-amilaza) je visoko prebavljiva in učinkovita vrsta encima, ki se lahko uporablja pri predelavi škroba in proizvodnji hrane. Prah ne vsebuje škodljivih snovi ali sladkorjev, primeren je za različne postopke proizvodnje hrane na osnovi škroba in debelosti.
Uvedba amilaze
Srednjetemperaturna α-amilaza je produkt, ki se uporablja pri hidrolizi škroba in predelavi hrane. Uporablja se lahko tudi za sestavine živil in prehrano. Ta članek pojasnjuje, kako uporabiti srednjetemperaturno α-amilazo pri predelavi prebavnih encimov.
Prebava ogljikovih hidratov
Prebava je kompleksen proces, ki vključuje pet glavnih encimov, ki razgradijo ogljikove hidrate v enostavnejše spojine za absorpcijo v tankem črevesu (želodcu). Prebavo ogljikovih hidratov olajša encim, imenovan α-amilaza. α-amilaza je prebavni encim, ki pospeši prebavo tako, da razgradi živila na njihove sestavine, vključno z glukozo in drugimi enostavnimi sladkorji, kot sta fruktoza in laktoza. Na primer, glukoza se lahko absorbira v
