BeerCo - Alpha Amylase - 1L
BeerCo Alpha Amylase - In this product the key enzyme activity is provided by endo-amylase that hydrolyzes (1,4)-alpha-D-glucosidic linkages in starch polysaccharides
Component name: Alpha-amylase
Activity: 240 KNU-S/g
Physical form: Liquid
Approximate density (g/ml) 1.27
Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Brewing Application sheet
Cost-effective cereal cooking
For high-gelatinizing adjuncts, a separate cooking step during mashing is required to secure sufficient gelatinization and liquefaction. Due to lower stability of malt α-amylases at the gelatinization temperatures of corn, rice and sorghum starch, a liquefaction step that uses only malt enzymes can lead to inconsistent starch degradation. This can result in several process and quality issues such as lower yields, less efficient wort separation and a haze increase in the final product.
BeerCo Alpha Amylase products are heat-stable amylases that offer easy and consistent liquefaction at high temperatures, providing many benefits and preserving full malt enzyme potential for the main mashing process.
● Faster and more consistent liquefaction
● Lower mash viscosity, resulting in easier wort production
● No risk of resistant or retrograded starch formations, or insufficient saccharification
● Reduced processing costs through more efficient liquefaction, increased yield of up to 1%
● Improved flexibility of use of various cereal grain adjuncts
● Reduced energy consumption due to lower temperatures when handling decoction mashes
The amount of Termamyl® added during mashing-in depends on adjunct material and quality.
|Dosage [kg/ton of adjunct]||Ca2+ requirements|
|BeerCo Alpha Amylase
Using higher amounts of adjuncts (>20%) may result in worts with insufficient free amino nitrogen (FAN). This can be counteracted by using a protease such as Neutrase® 0.8 L in the malt mash to extract more nitrogenous compounds from the malt.
BeerCo Alpha Amylase can be deactivated during a typical wort boil.
- Declared enzyme - Thermostable α-amylase
- Catalyzes the following reaction: Hydrolyzes 1,4-α-glucosidic linkages in amylose and amylopectin. Gelatinized starch is rapidly broken down into soluble dextrins and oligosaccharides
- Declared activity 240 KNU_S/g & 480KNU_S/g
- E.C/ I.U.B. no.: 188.8.131.52
- Physical form - Brown liquid
- Production method - The enzyme product is manufactured via fermentation of a microorganism not present in the final product. The production organism and enzyme effectiveness are improved by means of modern biotechnology
- Density - 1.25 g/ml
Safety, handling and storage
Safety, handling and storage guidelines are provided with all products.