β-amylase
Optimized for gentle food processing and mild heat conditions.
Activity Definition
One unit (U) of -Amylase equals to the amount of enzyme, which produce maltose amount from 1.10% starch solutions in 1h, at 60℃ and pH5.5.
Appearance
Dark brown liquid
Acticvity
700,000 U/mL
Shelf Life & Storage
25℃ , 12 months.
Temperature
30~65℃ (Optimum at 55~60℃)
pH Curve
3.0 ~ 6.5 (Optimum at 5.0 ~ 6.0)
Function
1. Brewing & distilling: Liberates maltose from dextrins, raising fermentability/attenuation for a drier, crisper profile.
2. High-maltose syrups: Saccharifies liquefied starch to produce high-maltose syrup for confectionery and beverages.
3. Baking: Supplies fermentable sugars for yeast, improving proofing volume, crust color (Maillard), and mild sweetness.
4. Cereal/malt processing: Standardizes diastatic power and mash efficiency at lower mash temps by reducing residual dextrins.