Acid Protease Brewing Enzymes AP - 530 For Alcohol
|Place of Origin:||Jiangsu,China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Acid Protease AP-530|
Payment & Shipping Terms:
|Minimum Order Quantity:||400kg|
|Packaging Details:||25kg, 30kg HDPE drums, 1125 IBC totes for liquid|
|Delivery Time:||15-20 days|
|Payment Terms:||L/C, D/P, T/T|
|Supply Ability:||1000MT to 1500MT Per Year|
|Activity:||150,000 U/ml (minimum)||Certificate:||Halal, Kosher|
|Apperence:||Light Brown Liquid||Declared Enzyme:||Protease|
|Application:||Enzyme For Alcohol And Brewing||Place Of Origin:||Jiangsu,China|
Brewing Enzymes Acid Protease,
AP - 530 Brewing Enzymes,
Brewing Enzymes For Alcohol
Acid protease AP-530 is extracted from Aspergillus Niger by submerged fermentation and purification.It can catalyze the hydrolysis of protein under acidic conditions.
AP-530 is suitable for protein hydrolysis in acidic medium.
ADVANTAGES of Acid Proetease AP-530
The main results are as follows:
1) promote the rapid and easy solubility of raw material particles.
AP-530 can hydrolyze the proteins in the raw materials, thus destroying the interstitial cell wall structure of starch granules, thus releasing starch wrapped in starch granules, which is beneficial to saccharification.
2) it is beneficial to high concentration fermentation.In high concentration alcohol fermentation, the main reason for the decline of fermentation activity is the lack of nutrition, not the accumulation of alcohol.
Free amino acid (FAN) can not only shorten the fermentation period, but also increase the alcohol production and improve the alcohol tolerance and survival rate of yeast.
Therefore, AP-530 is the best nutrient and fermentation promoter for yeast growth.
3) promote the reproduction and growth of yeast.
Free amino nitrogen (FAN) is the most effective nitrogen source for yeast.
The addition of AP-530 in the process of alcohol fermentation can effectively hydrolyze the proteins and peptides in the raw materials to form a fan shape that can be absorbed by yeast, thus promoting the growth of yeast, increasing the amount of yeast in the fermentation broth and shortening the fermentation period.