Product Description

 
 
High Temperature Alpha Amylase Brewing Enzymes Non - GMO For Soy Sauce Brewing 

Food Grade Heat-stable Alpha-Amylase LIQMEI FD

A robust and cost-effective high-temperature almylase 

produced from non-genetic modified strains of Bacillus licheniformis

enables better liquefaction and fermentation efficacy

 
 
DESCRIPTION:
 
LIQMEI FD is a heat-stable alpha-amylase produced from non-genetic modified strains of Bacillus licheniformis through submerged fermentation and refining extraction processes. It is an endoamylase that can rapidly decrease the viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.
 
With its robust alpha-amylase activity and superior pH stability, LIQMEI FD has found it wide application in the production of potable alcohol and brewing.
 

soy sauce brewing
 
 
PRODUCT CHARACTERISITCS:
 

 
 
EFFECT OF PH:
 
LIQMEI FD is active over a wide range of pH, depending on the actual application conditions.
Its optimal pH ranges from 5.8 to 6.5. At a temperature of 25°C (77°F), its stable pH range is 5.0 to 10.0 (See Figure 1 and Figure 2).
The actual pH optimum depends on actual conditions including temperature, substrate concentration and processing time.
 

Figure 1: EFFECT OF PH ON ACTIVITY
 

Substrate: 4%(w/v) Soluble Starch

Calcium Ion: 10 ppm

Time: 15 min

Figure 2: EFFECT OF PH ON SOLUTION

temperature: 25℃

Time: 20 h

 
EFFECT OF TEMPERATURE:
 
Optimum temperature of LIQMEI FD for interval liquefaction is 85∼90°C (185∼194°F). It liquefies starch substrates efficiently at 95∼97°C (203∼207°F) and remains highly active at 100°C (212°F). LIQMEI FD demonstrates exceptional thermal stability at temperatures from 105∼110°C (221∼230°F), maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently.
 
At a temperature above 105°C (221°F), the enzyme stability decreases rapidly (See Figure 3 andFigure 4).

Figure 3: EFFECT OF TEMP ON ACTIVITY

Substrate: 4.0% (w/v) Soluble Starch

Calcium Ion: 10 ppm

pH: 6.0

Figure 4: EFFECT OF TEMP ON STABILITY

Calcium Ion: 10 ppm, pH: 6.8

Substrate: 20 DE Deionized Corn Syrup (30% DSB)

Temperature: 90℃

 
The exact temperature optimum depends on actual conditions including pH, substrate concentration and processing time. 
 
CONCENTRATION OF CALCIUM:
The presence of calcium is helpful to increase the thermal stability of this enzyme. LIQMEI FD requires a very low calcium concentration of 50∼70 ppm (dry solids basis) to ensure its stability.
 
INHIBITORS:
Copper, titanium, and cobalt ions are moderate inhibitors for LIQMEI FD, whereas aluminum, lead and zinc ions are strong inhibitors.
 
USAGE GUIDELINES:

• For industrial application of one-time spray liquefaction, first prepare 30∼35% w/w starch slurry, adjust pH 5.8 to 6.5, add calcium ion 50∼70 ppm (dry solids basis), and then add this product at a dosage rate of 0.2 to 0.6 kg/TDS. Liquefy at 105∼110°C (221∼230°F) for 5 to 7 minutes, flash cooling down to around 97°C (207°F), keep on liquefying at a temperature above 95°C (203°F) for 90 to 120 minutes so as to reach required DE value. If calcium ion concentration in tap water is already sufficient, it is no need to add calcium.

• The actual dosage of LIQMEI FD depends on the actual situation including application fields, starches, substrate concentration, temperatures, pH and other processing conditions. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to the routine use of LIQMEI FD.

 
SAFE HANDLING OF ENZYMES
Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.