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  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way. MECHANISM  &#...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way. MECHANISM  &#...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry. MECHANISMFungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as we...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour. MECHANISMHemicellulose comprises a group of heterogenous polysaccharides made up of hexose, pentose and their derivatives. The product is able to degrade hemicellulose polymers present in flour to produce oligomers and their building blocks, which co...


Conzyme  SPA-5 is a liquid form alkaline pectinase preparation. It is specially developed for bioscouring process of knitted natural cellulosic fibers such as cotton, linen, hemp and blend. It removes pectin and other impurities from cotton fibers without any degradation of the cellulose, soften and eliminate cotton seed to optimize dyeing performance.

 

Specification


Appearance

Liquid

Color

Brown

Odor

Slight fermentation odor

Solubility

Soluble in water

CAS NO.

9032-75-1


 

Conzyme SPA-5 Pectinase


Conzyme SPA-5 Pectinase

Benefit

Conzyme  SPA-5 is a perfect substitution to the traditional process of dyeing and finishing. It can replace the caustic soda, bleaching stabilizer and other harsh chemicals, and Simplify the production process, effectively shorten the processing hours. Decrease the TDS、COD、BOD index in waste water. 
Improve handfeel and softness of fibers
No cellulose fibre damage and decrease the weight loss of the fibers
Water and energy saving
Environmental friendly without extensive use of harsh chemicals
Suggested solution combined with anti-pilling process

 

Processing condition

Temperature

45-60℃

pH

7.0-10.0

Liquor ratio

1:8-1:20

Dosage

Pls get the guideline from our local sales

Time

30-60 minutes

Inactivation

Raising temperature above 80℃ for 10 minutes, or raising the pH above 11.0 for 10 minutes can inactivate Conzyme SPA-5 completely.

 

 

Definition of unit


APLu/g

1 unit of Alkaline Pectinase equals to the amount of enzyme, which hydrolyzes Polygalacturonic acid to get 1 mmol of unsaturated Polygalacturonic acid in 1 min. at 45℃ and pH9.4.

(*) Activity of the enzymes is expressed in APLu/ml against an internal standard to ensure manufacturing lot-to-lot consistency. The enzyme activity value is not a measure for application performance. A detailed assay method is available upon request.

 

Storage
Should be stored in a dry place with temperature between 5-35℃.

 

Packaging 
25kgs/drum; 30kgs/drum

 

Shelf life 
6-9 months, subject to storage condition.

 

Safety
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

 

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