Professional Solutions
Industrial Products
Encapscifi’s Industrial Enzymes solutions, designed to optimize your fermentation process and maximize your results. With our most concentrated products you can take your distillery operations to the next level.
Molecular Sieves
EnSACC
Glucoamylase Enzyme
This enzyme is obtained by controlled fermentation of Aspergillus niger, and it is widely used in the brewing industry, manufacturing of starch sugars. Available in liquid (brown) 100,000; 150,000; 200,000 and 300,000 u/mL.
Temperature range: 40-70℃ (Optimum temperature: 60—65℃).
pH range: 3.0-5.5 (Optimum pH: 4.2-4.6)
Unit definition: The amount of enzyme needed to liberate 1 mg of starch in one hour at a pH of 4.6 at 40℃.
Mode of Action: Glucoamylase will hydrolyze terminal 1,4 linked α-D-glucose residues successively from non-reducing ends of amylose chains to release free glucose. This fermentation also can hydrolyze α 1, 6 glucosidic linkages into isomaltose and dextrins.
Uses:Due to its high debranching activity and its ability to digest starch, glucoamylase can be used for alcohol production.
Recommended dosage: 1.0 to 1.6 L/ton of raw material at 60 to 65℃.
Uses: Starch as raw material Slurry density: 10-20 Bé scale; pH: 5.6-5.8; steam injection temperature: 108-110℃; laminar flow: 90 minutes; make DE value 5-20% liquefied solution.
Recommended dosage: 150-500 mL/ton on dry basis, based on 40,000 u/mL.
EnCap Liq
High Temperature Alpha Amylase
This is a bacterial amylase that derives from Bacillus licheniformis. Because of its tolerance for high temperatures, it is widely used in the production of starch sugars such as: glucose, fructose, maltose and dextrin. Available in liquid (brown) 20,000; 30,000; 40,000 u/mL. based on starch as substrate.
Effective temperature: 55-100℃ (Optimum temperature: 80-97℃). On steam injection liquefaction, the momentary temperature can be up to 105-112℃
pH range: 4.3-8.0 (Optimum pH: 5.2-6.0 )
Mode of Action: This is an endo-enzyme that will randomly hydrolyzes α-1,4 glucosidic linkages of gelatinized starch Into soluble dextrins, thus reducing high viscosity of the starch slurry.
