Food Grade Beta Glucanase Enzyme Yellow Brown Liquid 50000 U / ml For Alcohol And Brewing
|Place of Origin:||Jiangsu, China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Beta-Glucanase GC-500|
Payment & Shipping Terms:
|Minimum Order Quantity:||400kg|
|Packaging Details:||25kg, 30kg plastic drums or 1125kg IBC totes|
|Delivery Time:||15-20 Days|
|Payment Terms:||T/T, L/C , D/P|
|Supply Ability:||1000MT to 1500MT Per Year|
|Activity:||50,000 U/ml (minimum)||Application PH:||4.0 To 6.5|
|Certificate:||Halal, Kosher||Apperence:||Yellow Brown Liquid|
|Declared Enzyme:||Beta-Glucanase||Application:||Enzyme For Alcohol And Brewing|
beta glucanase enzyme
Brewing Enzyme Beta-Glucanase GC-500
A liquid Beta-Glucanase for beer brewing, juice processing and wine making, capable to reduce wort viscosity, speed up filtration , remove chill haze caused by β-glucan, improved wort clarity.
Beta-Glucanase GC-500 is produced by submerged fermentation and advanced extraction process. It is endoglucanase which specifically hydrolyzes beta-1,3 and beta-1,4 glycosidic linkages of Beta-Glucan to produce oligosaccharide containing 3～5 glucose unit and glucose. It contains a certain amount of hemicellulase and can effectively break down beta-glucan in wheat and cereal endosperm cell wall. It is widely used in the beer brewing, juice processing and wine making industries.
|Systematic Name:||1,3(or 4)-beta-D-glucan 3(4)-glucanohydrolase|
|Activity:||50,000 U/ml (minimum)|
EFFECT OF PH
Effective pH for GC-500 is from 3.5 to 6.5; the optimal pH is 4.5 to 5.5. See Figure 1.
EFFECT OF TEMPERATURE
The effective temperature range for GC-500 is from 30 to 65°C; the optimal temperature is 37 to 55°C. This enzyme will be completely inactivated at temperatures above 80°C for 10 minutes. See Figure 2.
|Figure 1: Effect of ph on Activity||Figure 2: Effect of Temperature on Activity|
Use of Beta-Glucanase GC-500 can offer the following benefits to beer brewery:
1) Reduce wort viscosity
2) Improve filtration speed and wort clarity
3) Increase the colloidal stability of beer to remove chill haze caused by the β-glucan
4) Degradation of β-glucan, improve the efficiency of filtration in the production process of pure draft beer, extend the life of the filtration membrane