Beta Amylase
beta amylase ua dab tsi?
Beta-amylase yog ib qho exoenzyme uas ua raws cov hmoov txhuv nplej siab los ntawm cov uas tsis yog- txo qhov kawg, tsim cov maltose lossis luv luv - cov suab thaj. Nws txo cov hmoov txhuv nplej siab viscosity, txhim kho kev ua haujlwm, thiab siv dav hauv cov khoom noj thiab brewing industries.
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Khoom npe: |
-amylase |
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Cov khoom tseem ceeb: |
-amylase, Glycerinum |
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Qib: |
Qib zaub mov |
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Qhov chaw: |
Cov khoom cog |
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Technology: |
Kev rho tawm |
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Qhov tsos: |
Lub teeb xim av kua |
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Khoom tsw: |
Ib txwm fermentation tsw |
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Kev ua haujlwm enzyme: |
700,000 U / ml lossis customized |
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MOQ: |
1kg ua |
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Ntim: |
1 kg / lub raj mis; 25kg / Jerry tuaj yeem lossis customized |
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Cia: |
Khaws rau hauv qhov chaw txias thiab qhuav, kom deb ntawm tshav ntuj ncaj qha thiab cua sov. |
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Lub neej txee: |
12 hli |
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Ib puag ncig zoo: |
50℃-62 degree; pH 4.5 ~ 6.5 |
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Daim ntawv pov thawj: |
ISO9001, FSSC22000, Halal, Kosher |
Mechanism ntawm kev ua:
Beta-amylase, hydrolase enzyme, cleaves maltose units ua ntu zus los ntawm cov uas tsis yog-txo cov hmoov txhuv nplej siab. Nws tsis tuaj yeem ua rau hydrolyze -1,6-glucosidic bonds, ua rau kev txiav cov hmoov txhuv nplej siab 2-3 qabzib residues ua ntej -1,6 txuas. Yog li ntawd, cov piam thaj tsawg heev tau tsim thaum lub sijhawm ua haujlwm no.
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Cov yam ntxwv ntawm cov khoom |
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Khoom npe: |
-amylase |
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Synonyms: |
Beta{0}}amylase |
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Qhov chaw: |
Extracted los ntawm cov nroj tsuag |
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Kev ua haujlwm: |
Starch hydrolysis, maltose ntau lawm, ua kom qab zib, txo viscosity, dextrin tsim, thiab lwm yam. |
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Daim ntawv thov: |
Bakery, confectionery, brewing, haus ntau lawm, khoom noj siv mis, khoom noj txom ncauj, thiab lwm yam. |
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Txoj kev siv tau pom zoo: |
0.8-1.5 kg ib tuj ntawm raw khoom. Kev noj tshuaj thiab daim ntawv thov yuav tsum tau hloov kho los ntawm kev sim, vim muaj kev hloov pauv ntawm cov khoom siv raw thiab cov txheej txheem. |
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Khoom profile |
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Qhov tshwm sim |
Lub teeb xim av kua |
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tsw |
Ib txwm fermentation tsw |
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Kev ua haujlwm ntawm enzyme |
700,000 U / ml lossis customized |
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Qhov ntom ntom |
1.05-1.25g / ml |
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Coj |
NMT 5.0mg / kg |
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Arsenic |
NMT 3.0mg / kg |
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Tag Nrho Phaj suav |
<50,000 cfu/g |
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Coliforms |
<30 cfu/g |
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Escherichia coli |
<10 cfu/g |
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Salmonella |
Tsis pub dhau 25 g |
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Poov thiab Pwm |
<100 cfu/g |
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Ntim |
1 kg / lub raj mis; 25kg / Jerry tuaj yeem lossis customized |
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Cia |
Khaws rau hauv qhov chaw txias thiab qhuav, kom deb ntawm tshav ntuj ncaj qha thiab cua sov. |
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Txee lub neej |
12 lub hlis txij li hnub tsim khoom |
Bakery:
Beta-amylase txhim kho qhov qab zib, txhim kho kev ntxhib los mos, thiab txo cov khob noom cookie viscosity, pab ua kom zoo dua fermentation thiab ua khob noom cookie tuav rau khob cij thiab lwm yam khoom ci.
Kev tsim dej haus:
Siv hauv brewing thiab dej qab zib los hloov cov hmoov txhuv nplej siab rau hauv fermentable suab thaj, txhim kho qab zib thiab fermentation efficiency.
Khoom qab zib:
Beta-amylase txo cov hmoov txhuv nplej siab thiab txhim kho cov qab zib, ua rau kom muaj kev ntxhib los mos thiab txhim kho tsw hauv cov khoom qab zib thiab syrups.
Substrate Specificity: Beta-amylase nthuav tawm muaj zog substrate tshwj xeeb, xaiv hydrolyzing -1,4-glycosidic bonds hauv cov hmoov txhuv nplej siab. Nws tsis muaj kev ua haujlwm catalytic rau -1,6-glycosidic daim ntawv cog lus lossis lwm yam kev sib txuas thiab ua tshwj xeeb los ntawm qhov tsis txo cov hmoov txhuv nplej siab.
pH Stability: Beta-amylase tseem muaj txiaj ntsig nyob rau hauv pH ntau ntawm 3.0–7.5. Lub enzyme qhia pom kev ua haujlwm zoo ntawm pH ntawm 4.5–6.5, ua kom muaj kev ntseeg tau zoo hauv cov zaub mov, brewing, thiab lwm yam hmoov txhuv nplej siab- ua cov ntawv thov.
Q1: Dab tsi yog qhov txawv ntawm beta thiab alpha amylase?
Beta-amylase yog ib qho exoenzyme uas ua raws cov hmoov txhuv nplej siab los ntawm cov uas tsis yog- txo qhov xaus, feem ntau tsim cov maltose, nrog rau kev ua haujlwm qeeb thiab muaj qhov tshwj xeeb. Alpha-amylase yog ib qho endoenzyme uas random lov sab hauv -1,4-glycosidic bonds nyob rau hauv cov hmoov txhuv nplej siab, ua sai sai tsim dextrins thiab luv-chain qab zib, haum rau sai starch degradation.
Q2: Dab tsi yog qhov cuam tshuam ntawmbeta amylasentawm hmoov nplej?
Beta-amylase ua ntu zus cleaves -1,4-glycosidic bonds los ntawm qhov tsis txo qhov kawg ntawm cov hmoov txhuv nplej siab, feem ntau ua rau maltose thiab txwv dextrins. Nws tsis tuaj yeem hydrolyze -1,6-glycosidic daim ntawv cog lus, yog li tsuas yog ib feem ntawm cov hmoov txhuv nplej siab, txo cov viscosity thiab tsim cov suab thaj uas siv tau.
Q3: Puas yog beta-amylase cuam tshuam rau cov khoom qab zib?
-amylase tuaj yeem txhim kho cov khoom qab zib. Nws rhuav tshem cov hmoov txhuv nplej siab rau hauv maltose, ib yam khoom qab zib. Txawm hais tias nws tsis tuaj yeem tsim cov piam thaj siab - qab zib qab zib thiab tsuas yog txwv los ntawm kev decomposition ntawm amylopectin, nws tuaj yeem ua rau kom cov khoom qab zib ntau ntxiv hauv cov khoom noj thiab ua kom cov qab zib zoo dua.
Cim npe nrov: Tuam Tshoj beta amylase manufacturers, lwm tus neeg, Hoobkas
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