Welcome to Sunson shopping mall
Cart图片 Cart
All

Product number:
Package:
Purpose:
Price: $
Promotional information: For more than 500kg, please enjoy 8 returnable. Details please Contact customer service!
Market price:
+ - (Inventory
Service commitment:
Hot product / Products
  • 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...

 

 

Product Characteristics


Declared Activity

Glucoamylase 90,000 u/ml
Pullulanase 1,000 u/ml

Production Organism

Aspergillus niger
Bacillus subtilis

Physical Form

Liquid

Color

Brown
Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.

Odour

Normal microbial fermentation odour.

Production Method

Produced by submerged fermentation, separation and extraction technology.

Definition of Unit

1 unit of Glucoamylase equals to the amount of enzyme which hydrolyzes soluble starch to get 1mg glucose at 40℃ and pH4.6 in 1h.
1 unit of Pullulanase equals to the amount of enzyme needed to liberate 1µmol of reducing sugar (Calculated as glucose) from pullulan in one minute at pH5.8, 50℃.


Product Specification


Lower Limit

Upper Limit

Enzyme activity

Glucoamylase 90,000 u/ml
Pullulanase 1,000 u/ml


Lead


5 mg/kg

Arsenic


3 mg/kg

Total viable count


50,000 CFU/ml

Coliform Bacteria


30 CFU/ml

Escherichia coli


10 CFU/ml
3 MPN/ml

Salmonella

Not Detected/25ml


 

Reaction Parameters


Activity Temperature

30℃-65℃

Optimum Temperature

58℃-64℃

Activity pH

3.5-6.0

Optimum pH

4.0-4.8

 

Benefits
Efficient degradation of dextrins
• Higher dextrose yield (DX>96%) and Less by-products formation
• Low treatment costs and dosages


Dosage
The recommended dosage is 0.35-0.6 kg of the enzyme preparation per ton of dry starch when saccharifying at 60-63℃ and pH 4.3-4.5. A starting dose of 0.45kg per ton of dry starch is recommended under most conditions. However, the optimal dosage depends on the specific process parameters and should be determined by testing different dosages.


Recommended Storage


Best Before

When stored as recommended, the product is best used within 6 months from date of delivery

Shelf Life

6 months at 25℃, activity remains≥90%; Increase dosage after shelf life.

Storage Conditions

This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.

 

Packaging
25kgs/drum; 1,125kgs/drum.


Safety and Handling Precautions
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

 

 

Guess you like / Products More
Service
About us
  • WeChat
Key words:
Copyright ©2013 - 2017 Sunson Industry Group Co., Ltd.
犀牛云提供企业云服务
X
1

电话号码管理

  • +86-10-58246890
等待加载动态数据...

等待加载动态数据...

5

QQ设置

展开