application
For liquefaction and saccharification of starch, amylolytic preparations are used containing: α-amylase (Alphalad BN L, Alphalad BT L) and glucoamylase (Glucolad L).
Alpha-amylase hydrolyzes the internal α-1,4-glycosidic bonds of starch, leading to a rapid decrease in the viscosity of gelatinized starch solutions, thereby preparing the wort for the action of glucoamylase. The final products of the action of bacterial α-amylase on starch are low molecular weight soluble dextrins with a low content of mono- and disaccharides (glucose and maltose). Based on the nature of the action, α-amylase is also called endogenous, or dextrinogenic amylase.
Glucolad L it is used for sugarification of partially cleaved polymer starch molecules, while glucoamylase sequentially hydrolyzes glycosidic bonds, cleaving off glucose residues from the non-reducing ends of starch molecules, dextrins, oligosaccharides, which is the final product of hydrolysis.
The grain used as a raw material in alcohol production is characterized by a high content of NPS: cellulose, xylans, β-glucans.
The water-soluble fraction of NPS, or gum-substances, is characterized by high viscosity, which makes it difficult to attack starch by amylolytic enzymes.
| type of grain | arabino xylan | beta glucans | cellulose | pectic substances | general content of the npc |
|---|---|---|---|---|---|
| Wheat | 5,5-9,5 | 0,2-1,5 | 2-3 | 0,1 | 10-11 |
| Barley | 5-7 | 4-10 | 3,5-7 | 0,2 | 15-16,5 |
| Corn | 4-4,3 | — | 2-2,5 | 0,1 | 6-7 |
| Rye | 7,5-10 | 2-4,3 | 1,5-2,5 | 5-8,5 | 16-18 |
| Triticale | 5,5-7 | 0,2-2 | 2-2,5 | 2-3 | 10-14 |
Effective destruction of non-starchy polysaccharides of grain in the process of alcohol production is carried out by an enzyme preparation Cellulase. It contains a complex of cellulase-glucanase-xylanase enzymes. As a result of hydrolysis of raw glucans, additional release of glucose occurs, which contributes to an increase in the alcohol yield. Xylanase has a significant effect on the rheological properties of the wort, reducing its viscosity.
The cellulase complex hydrolyzes cellulose to compounds available for cleavage by amylolytic enzymes. As a result of the action of these enzymes, not only the hydrolysis of non-starchy polysaccharides occurs, but also the availability of starch to the action of amylases increases, the technological parameters improve, and the alcohol yield increases.
In order to intensify the fermentation process, it is recommended to introduce an enzyme preparation of proteolytic action - Protolad. The preparations catalyzes the breakdown of plant proteins, i.e. breaks the bond - CO NH - with the formation of peptides of low molecular weight and amino acids, and thus stimulates an increase in the density of the yeast population, an increase in the physiological activity and productivity of yeast cells.
The use of proteases improves the rheological properties of the wort, reduces foaming, and also removes protein deposits on equipment and communications.
Another function of Protolad destruction of carbohydrate-protein bonds, which makes the endosperm carbohydrates more accessible for amylolytic enzymes.
| type of grain | starch, % on d.w | protein, % d.w |
|---|---|---|
| Corn | 65-70 | 6-9 |
| Wheat | 48-63 | 14-16 |
| Rye | 46-53 | 14-16 |
| Barley (shelled) | 43-55 | 12-14 |
| Triticale | 45-60 | 11-15 |
| Millet | 42-60 | 12-14 |
| Oats (shelled) | 34-40 | 12-14 |
Advantages of using preparations
increasing the efficiency of raw materials use
reduction of fermentation time by 10-20 hours
process stabilization
increase in alcohol yield by 1-4%
improving the quality of finished products
safe operation of equipment
alphalad bn l
Low-temperature alpha-amylase, thinning enzyme for low-temperature hydrolysis of starch-containing raw materials.
Alphalad BN L - cultured enzyme preparation B.subtilis. The preparation hydrolyzes in a chaotic manner the α-1,4 bonds of pregelatinized starch to form dextrins and oligosaccharides.
- Product type:
- Liquid, activity 2000 un/ml (АС).
- Enzyme characteristic:
- The graphs show the effect of temperature and pH on activity. It can be seen that the maximum activity Alphalad BN L achieved at temperatures from 55 °C to 65 °C and pH pH 6,5 to 7,5.
Influence of temperature at pH 7,0
Effect of pH at 50 °C
| parameter | optimal range | working range |
|---|---|---|
| Temperature | 55-65 °C | 30-80 °C |
| pH | 6,5-7,5 | 5,0-9,0 |
- Dosage:
- Depends on the processed raw materials and technological parameters of the process. We recommend a dosage of 0.70-0.80 kg/t starch as a starting range for further optimization.
- Packaging:
- 1kg, 5kg, 20kg, plastic cans. Other types of packaging are possible, on request
alphalad bt l
High-temperature alpha-amylase, liquefying enzyme for high-temperature digestion of starch-containing raw materials.
Alphalad BT L - cultured enzyme preparation B.licheniformis. The preparation hydrolyzes in a chaotic manner the α-1,4 bonds of pregelatinized starch to form dextrins and oligosaccharides.
- Product type:
- Liquid, activity 800 un/ml (AC), brown viscous liquid. The shade of the product may vary from batch to batch, but this does not affect the quality indicators.
- Activity definition:
- One unit of AC activity is defined as the ability of 1ml of an enzyme preparation to hydrolyze the substrate (10ml of 1% r/r starch) at a temperature 30 °С, рН 6,0 over a reaction time of 10 minutes.
- Enzyme characteristic:
- The graphs show the effect of temperature and pH on activity. It can be seen from them that the maximum activity of Alphalad Bt L is achieved at temperatures from 90 °C and pH 6,0 to 7,5.
Influence of temperature at pH 7,0
Effect of pH at 50 °C
| parameter | optimal range | working range |
|---|---|---|
| Temperature | 90-95 °C | 30-110 °C |
| pH | 6,0-7,5 | 5,0-9,0 |
- Dosage:
- Depends on the processed raw materials and technological parameters of the process. We recommend a dosage of 0.70-0.80 kg/t starch as a starting range for further optimization.
- Packaging:
- 1kg, 5kg, 20kg, plastic cans.
glucolade
Glucolade a preparation based on the enzyme glucoamylase for saccharification of starch-containing raw materials.
- Action:
- Cereals or potato mixes treated with the fluidizing α-amylase contain dextrins which are hydrolyzed by glucoamylase to fermentable sugars. Glucoamylase contains additional activities that accelerate the process of hydrolysis of complex compounds contained in starchy raw materials.
- Application:
- Glucoamylase is added to the liquefied mass at temperatures of 55-60 °C. At this temperature, saccharification takes place at a high rate.
- Appearance:
- thick mobile liquid from yellow to brown;
- Specific gravity:
- not less 1,14 g/ml;
- Mass fraction of dry substances:
- not less 32,5%.
- Biochemical parameters:
- — 6 000 (GlS), un/g according to GOST 20264.4
- — 10 000 (GlS), un/g according to GOST 20264.4
- According to TU, glucoamylase is standardized for glucoamylase activity, but it also has additional alpha-amylase activity.
| parameter | optimal range | working range |
|---|---|---|
| Temperature | 55-60 °C | 25-65 °C |
| pH | 4,0-5,0 | 3,0-6,0 |
- Dosage:
- Depends on raw materials and technological parameters of the process. The recommended dosage is 0.66–0.87 kg/t of starch (with a preparations activity of 10,000 un/g), 1.1–1.45 kg/t of starch (with a preparations activity of 6,000 un/g - as the initial range for further optimization.
- Packaging:
- 20kg, 5kg, 1kg plastic cans or other packaging as agreed with the customer.
cellulase
Cellulase - enzyme preparation for the cleavage of xylans and other non-starch polysaccharides obtained by directional fermentation of a selection strain Trichoderma reesei, followed by purification and concentration.
- Form of preparation:
- — Powder: activity 10 000 un/g;
— Liquid: activity 4 000 un/ml.
- Appearance:
- Powder of yellow or yellow-brown color. Product color may vary from batch to batch and color intensity does not indicate product concentration.
- Humidity:
- No more 15 %.
- Determination of units of activity:
- One unit of cellulase activity is defined as the amount of an enzyme that can form 1µmol reducing sugars (in glucose equivalent) during the hydrolysis of 1-4 bonds between two 1-4-D-glucoside radicals in 1 minute at a temperature 50 °C and pH 5.0.
The graphs show the effect of temperature and pH on the activity of Cellulase. The enzyme is most active at a temperature 60 °С and рН from 3,5 to 4,5.
Influence of temperature at pH 7,0
Effect of pH at 50 °C
| parameter | optimal range | working range |
|---|---|---|
| Temperature | 60 °C | 45-75 °C |
| pH | 3,5-4,5 | 3,5-5,3 |
- Dosage:
- Depends on the processed raw materials and technological parameters of the process. The manufacturer recommends dosing 0.15-0.20 kg/t of grain as the initial range for further optimization.
protolad
Protolad (bacterial alkaline protease) - dry enzyme preparation of bacterial protease obtained by directional fermentation of a selection strain Bacillus licheniformis followed by purification and concentration.
Protolad is stable in the presence of chelating agents such as EDTA and has a low sensitivity to tri-polyphosphates. The presence of calcium ions is known to increase stability when 30 °C.
The enzyme catalyzes the hydrolysis of high molecular weight proteins with the formation of low molecular weight peptides.
- Form of the preparation:
- Powder: activity 50 000 un/g.
- Appearance:
- Powder of yellow or yellow-brown color. The shade of the product may vary from batch to batch, but this does not affect the quality indicators.
- Humidity:
- No more 15 %.
The enzyme is most active at a temperature 55 °С to 65 °С and рН from 6,0 to 10,0.
| parameter | optimal range | working range |
|---|---|---|
| Temperature | 55-60 °C | 25-70 °C |
| pH | 6,0-10,0 | 5,5-11,0 |
- Dosage:
- The dosage depends on the processed raw materials and the technological parameters of the process. The recommended dosage is 0.1-0.3 kg/ton of grain as a starting range for further optimization.