Our product, High Quality BETA - AMYLASE CAS 9000 - 91 - 3, is a top - grade enzyme product. The CAS number, 9000 - 91 - 3, is a unique identifier for this specific chemical compound. BETA - AMYLASE is an enzyme that belongs to the family of hydrolases. It specifically acts on alpha - 1,4 - glycosidic bonds in polysaccharides, breaking them down into maltose units.
The product is characterized by its high quality, which means it has a high degree of purity, stability, and activity. The purity of our BETA - AMYLASE is carefully controlled during the production process to ensure consistent performance. Its activity is measured in units per milligram (U/mg), and our product offers a high specific activity, which allows for efficient catalytic reactions.
BETA - AMYLASE has a wide range of applications in various industries. In the food industry, it is commonly used in baking processes. By breaking down starch into maltose, it provides a source of fermentable sugars for yeast, which enhances dough fermentation, improves bread texture, and extends shelf - life. In brewing, BETA - AMYLASE helps in the conversion of starch in grains into fermentable sugars, contributing to the production of high - quality beer.
In the textile industry, this enzyme can be used for desizing processes. It can effectively remove starch - based sizing agents from fabrics, making the fabric more suitable for subsequent dyeing and finishing operations. In the pharmaceutical industry, BETA - AMYLASE may be used in the production of certain drugs, as it can help in the digestion and processing of starch - containing raw materials.
When using High Quality BETA - AMYLASE CAS 9000 - 91 - 3, it is essential to follow the recommended usage guidelines. First, it is important to dissolve the enzyme in an appropriate buffer solution. The pH and temperature of the reaction system should be carefully controlled according to the specific requirements of the application. Generally, BETA - AMYLASE works optimally at a pH range of 5.0 - 7.0 and a temperature range of 40 - 60°C.
The dosage of the enzyme depends on the substrate concentration and the desired reaction rate. For example, in baking, the typical dosage is around 0.01 - 0.1% (w/w) of the flour weight. In brewing, the dosage may vary depending on the type of grains and the brewing process, usually in the range of 0.1 - 1 g per liter of mash.
Case 1: Baking Industry
A bakery in Europe used our BETA - AMYLASE in their bread - making process. They added 0.05% (w/w) of the enzyme based on the flour weight. After implementing this enzyme, they noticed a significant improvement in the dough's fermentation rate. The bread had a softer and more uniform texture, and the crust was more golden - brown and crispy. The shelf - life of the bread was extended by 2 - 3 days, which reduced waste and increased customer satisfaction.
Case 2: Brewing Industry
A craft brewery in North America incorporated our BETA - AMYLASE into their brewing process. They used 0.5 g per liter of mash. As a result, the conversion of starch to fermentable sugars was more efficient, leading to a higher alcohol content in the final beer product. The beer also had a cleaner and more consistent flavor profile, which received positive feedback from consumers.
If you have any questions or need further information about our High Quality BETA - AMYLASE CAS 9000 - 91 - 3, please feel free to contact us.
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Este es William, CEO de Zhishang Chemical Co., Ltd.
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