TERMOMYL 300 L
TERMOMYL 300L
CAS NO: 9000-92-4
SYNONYMS: TERMOMYL300L; TERMOMYL 300 L; TERMOML300L; TERMOML 300 L; termomyl300l; termomyl 300 l; termomil300l; termomil 300 l; termomil; termomyl; TERMOMYL; termomil300; termomyl300; 300l; 300L; 300 L; 300 l; AmylaseAD.1; Amylase HT 4000; Amylogal; Amylolytic enzymes; Amylopol P; Amylosaenzyme; Amzyme 60; Amzyme TX 8; Aquasim 240L; Aquazym Ultra; Aquazym Ultra1200L; BAN 240L; Bakezyme P 500G; Bakezyme P500; Biodiastase 1000; Biodiastase1000/2000; Biodiastase 2000; Biozyme S;Dabiase K 27;Desize LF;Diastase;Diramyl;Duramyl;Duramyl 300L;Duramyl 300L DX;Duramyl 60T;Ecostone A 200;Enzylase C;Enzyme S 120L; Enzyme S 280L; Enzymes; amylolytic; Fetilase; Fructamyl FHT; Fructamyl HT; Fungamyl 1600BG; G-zyme 990; G-zyme 998;GRINDAMYLAmylase 1000;Gamalpha G 120;Gamylo 200L;Glucozyme DB;Glycogenase;GrindamylMax-Life U 1045;Grindamyl Max-Life U 3; Kleistase M 20; Kleistase M 5; Kleistase T; Kleistase TU 20; Kokugen T; L 2000 (enzyme); Lactose RCS; Malt diastase; Miola; Mylase 100; Natalase; Natalase 200L; Neospitase K; Optimax HP 7525; Purastar ST 6000E; Raktase SuperConc; Rakutose Super Conc.; Rapidase 2M; Rohalase M; SVA-300; Seyco Desize 2000; Speedase PN 4; Takaterm; Termamyl 300L; Termamyl 50T; Termamyl 60TNT; Termamyl T; Termozym; Thermoamylase; Tyazyme L300; Validase BAA; Validase HT; Veron AC; Veron Bake; Veron GK; Zymajunt-340C;
Description:
Termamyl is a liquid enzyme containing outstanding heat-stable alpha amylase, expressed and produced by a genetically modified laboratory strain of Bacillus licheniformis. It is an enzyme that hydrolyses 1,4 alpha glucosidic linkages in amylose and amylopectin. Starch is rapidly broken down to soluble dextrins and oligosaccharide.
Applications:
Starch industry – the enzyme is used for continuous liquefaction of starch in steam jet cookers or similar equipment operating at temperatures up to 110ºC and thereby taking advantage of the extreme heat stability of this enzyme. Alcohol industry – the enzyme is used for thinning of starch in distilling mashes. The heat stable of the enzyme is important advantage in the thinning of mashes . Brewing industry – Termamyl® is used for adjunct liquidification (unmalted grains such as corn, rice, rye, oats, barley, and wheat used in brewing beer which supplement the main mash ingredient -malted barley). Due to the heat stability of the enzyme, the cooking programme can be simplified, it also means more of the adjunct can be used. Sugar industry – Termamyl® is used to break down starch present in cane sugar. The starch content in the raw sugar is reduced which improves refinery filtering.The enzymatic hydrolysis of starch present in chestnut purée was performed through a one-step treatment with a mixture of a commercial thermostable α-amylase (Termamyl 120L, type S) and glucoamylase (AMG 300L) at 70 °C. The effect of the enzyme concentration and the ratio of both amylases in the reaction mixture was studied by means of a factorial second-order rotatable design, which allowed conditions to be set leading to the total conversion of starch to glucose after 15 min of incubation (60 total enzymatic units g-1 of chestnut; ratio of α-amylase/glucoamylase enzymatic units, 0.35:0.65). At lower enzyme concentration, the delay in the addition of the glucoamylase with regard to the addition of the α-amylase allowed a slightly higher hydrolysis percentage to be reached when compared to the simultaneous addition of both amylases at the same low enzyme concentration. The kinetics of liberation of glucose supports the existence of a synergistic effect between these two enzymes only in the first moments of the reaction. Finally, a sequential one-step hydrolysis was assayed, and more concentrated glucose syrups were thus obtained.
Açklama:
Termamil genetik olarak ifade edilen ve üretilen üstün sya dayankl alfa amilaz içeren sv bir enzimdir. Bacilluslicheniformis’in modifiye laboratuar suu. Içindeki 1,4 alfa glukozidik ba hidrolize eden bir enzimdir. Amiloz ve amilopektin. Niasta hzla çözünebilir dekstrinlere ve oligosakkarite ayrlr.
Uygulamalar:
Niasta endüstrisi – enzim, buhar jetli ocaklarda veya benzer ekipmanlarda niastann sürekli svlamas için kullanlr. 110 ° C’ye kadar olan scaklklarda çalarak bu enzimin ar s stabilitesinden faydalanr. Alkol endüstrisi – enzim, damtk mashede niastann inceltilmesinde kullanlr. Enzimin s kararll püre inceltmede önemli avantaj. Bira endüstrisi – Termamyl® yardmc svlatrma için kullanlr (resmi olmayan) msr, pirinç, çavdar, yulaf, arpa ve buday gibi ana mash bileenini destekleyen bira üretiminde kullanlan tahllar-malt arpa). Enzimin s stabilitesi nedeniyle, piirme program basitletirilebilir, ayn zamanda daha fazla ek kullanlabilir. eker endüstrisi – Termamyl®, eker kam içindeki niastay parçalamak için kullanlr. Içerisindeki niasta içerii rafineri filtrelemesini gelitiren ham eker azaltlr. Kestane püresinde bulunan niasta enzimatik hidrolizi Ticari termostabil a-amilazn (Termamyl 120L, S tipi) bir karm ile tek aamal bir muamele ile gerçekletirilir ve 70 ° C’de glikoamilaz (AMG 300L). Enzim konsantrasyonunun etkisi ve reaksiyonda her iki amilazn oran karm, koullara yol açacak koullara izin veren, ikinci dereceden dönebilen dönel bir tasarmla incelenmitir. 15 dakikalk inkübasyondan sonra niastann glukoza toplam dönüümü (kestane toplamnn 60 toplam enzimatik birimi; a-amilaz / glukamilaz enzimatik birimler, 0.35: 0.65). Daha düük enzim konsantrasyonunda, ilavesindeki gecikme a-amilaz ilavesine ilikin olarak glukoamilaz, ulalacak biraz daha yüksek hidroliz yüzdesine izin verdi. Ayn düük enzim konsantrasyonunda her iki amilazn e zamanl olarak eklenmesi ile karlatrldnda. Kinetii Glikozun serbest braklmas, bu iki enzim arasndaki sinerjik bir etkinin varln yalnzca ilk anlarda destekler reaksiyon. Son olarak, sral tek adml bir hidroliz denenmi ve daha konsantre glukoz uruplar elde edilen.