Carbohydrases
Carbohydrases are enzymes that break down starches, sugars, and other carbohydrates.
STARCH HYDROLYZING CARBOHYDRASES
ENZECO® BACTERIAL ALPHA AMYLASE
A powdered food-grade enzyme preparation derived from a non-GMO Strain of Bacillus amyloliquifaciens (formerly Bacillus subtilis), which contains high levels of a moderately heat-stable alpha-amylase, with a side activity of neutral protease, as a side.
Application: liquefaction/viscosity reduction of gelatinized starch • Food supplements/nutraceuticals • Brewing and potable alcohol production • Baking • Maltodextrin production • Pet Food pelleting • Animal Feed
Activity assays: Reference Amylase Unit (RAU)
ENZECO® BACTERIAL AMYLASE BL
A highly stable thermostable alpha-amylase enzyme liquid preparation derived from Bacillus licheniformis. Optimal activity occurs at 198°F.
Application: liquefaction/viscosity reduction of gelatinized starch • Brewing and potable alcohol production • Pet Food pelleting • High-temperature starch hydrolysis applications • Animal Feed
Activity assays: Reference Amylase Unit (RAU)
ENZECO® BACTERIAL AMYLASE 2LN
A moderately heat-stable, food grade liquid alpha-amylase derived from Bacillus amyloliquefaciens.
Application:liquefaction/viscosity reduction of gelatinized starch • Brewing and potable alcohol production • Maltodextrin production • Pet Food pelleting
Activity assays: Modified SKB method (Sandstedt, Kneen, and Blish, Cereal Chemistry 16:172, 1939)
ENZECO BACTERIAL AMYLASE 10k
A moderately heat-stable dry alpha-amylase for use in food and processing applications. The enzyme is derived from a non-GMO strain of Bacillus amyloliquifaciens (formerly B. subtilis), and contain appreciable amounts of protease activity.
Application: Liquefaction/viscosity reduction of gelatinized starch • Food supplements/nutraceuticals • Brewing and potable alcohol production • Baking • Maltodextrin production • Pet Food pelleting • Cereal processing and grain hydrolysis
Activity assays: Modified SKB method (Sandstedt, Kneen, and Blish, Cereal Chemistry 16:172, 1939)
ENZECO® FUNGAL ALPHA AMYLASE
A food-grade fungal alpha-amylase enzyme produced from Aspergillus oryzae that breaks down gelatinized starch to dextrins and maltose. Prolonged action results in the formation of large amounts of maltose. It is available in liquid and powder forms and is available in a range of activities.
Application: High maltose syrups (D.E. 40 to 45) • Brewing with malts • Baking • Feed additives • Sweet potato processing
Activity assays: Modified SKB method (Sandstedt, Kneen, and Blish, Cereal Chemistry 16:172, 1939)
FRESH-N®
A uniquely formulated heat resistant bacterial alpha-amylase powder derived from a non-GMO strain of Bacillus amyloliquifaciens, that helps retain moisture and aroma in baked goods, as well as helping to extend their shelf-life.
Application: The enzyme also is recommended for use in sweet bakery products, such as cookies, cakes and brownies, as well as non-sweet products, like bread. This product is available with and without oil for dedusting.
Activity assays: Reference Amylase Unit (RAU)
ENZECO® GLUCOAMYLASE POWDER RO
A powdered enzyme derived from a non-GMO strain of Rhizopus oryzae, with high in glucoamylase activity as well as appreciable amounts of endo-amylase and protease activity. It hydrolyzes both the alpha 1, 4 and the alpha 1,6 glucosidic bonds found in starch and other materials.
Application: Dextrose production in corn wet milling • Low-calorie beer • Baking • Silage inoculant • Macerating enzyme systems • Sake production- Potable Alcohol production
Activity assay: AGU (amyloglucosidase unit)
ENZECO® GLUCOAMYLASE POWDER AN
A food-grade enzyme preparation derived from Aspergillus niger, a very pure glucoamylase with little protease or amylase side activity present. This product has an effective pH range of 3.0 to 5.0. Preservative free for use in organic products.
Application: Baking: enhance proofing in lean or frozen doughs • Brewing
Activity assay: AGU (amyloglucosidase unit)
ENZECO® GLUCOAMYLASE 400
An Aspergillus niger glucoamylase and Bacillus licheniformis pullulanase product for use in brewing and food applications. The pullulanase is there for greater conversion to extend the fermentation process.
Application: Brewing • Increased sweetness in food products • Other food applications
Activity assay: AGU (amyloglucosidase unit)
ENZECO® GLUCOAMYLASE L 500
A saccharifying glucoamylase (or amyloglucosidase) enzyme derived from Trichoderma reesei.
Application: Brewing and potable alcohol production
Activity assay: AGU (amyloglucosidase unit)
ADJUZYME®
Liquid exo-glucosidase amylase derived from Aspergillus niger for production of fermentable sugars. This enzyme catalyzes the release of successive glucose (dextrose) units from the non-reducing ends of solubilized starch.
Application: Brewing
Activity assays: AGU (amyloglucosidase unit)
MULTIZYME® II
A blend of alpha-amylase from Aspergillus oryzae and bacterial amylase from Bacillus amyloliquefaciens (formerly B. subtilis). This blend also contains protease and other side activities. This blend also contains β-glucanases, as well as other side activities. This preparation is designed for use in corn silage and animal feeds. The alpha-amylases help to convert starches to readily fermentable water-soluble sugars and polysaccharides. The protease hydrolyzes protein to peptides and amino acids.
Application: Corn silage • Animal feeds
Activity assays: Modified SKB method (Sandstedt, Kneen, and Blish, Cereal Chemistry 16:172, 1939); Reference Amylase Unit (RAU) and Protease Assay (PC)
Enzyme Combinations with Fungal Proteases:
ENZOBAKE®
A special blend of proteases and amylases from a non-GMO strain of Aspergillus oryzae. It is a powder preparation that can be added to the sponge or dough side to improve fermentation and to relax the dough when using strong flours.
Application: Baking- In the production of high-quality bread, a certain amount of diastase and protease is necessary. The fungal amylase in the enzyme produces a softer bread crumb, deeper crust color, a greater volume, and improved texture, and grain. The fungal protease in this product decreases the dough-mixing time, and produces increased volume and improvement in bread symmetry, grain, and texture, as well as improvement in flavor. Both of these enzymes produce a bread with better keeping qualities and delay the onset of bread staleness.
Activity assays: Hemoglobin Units on Tyrosine basis (HUT) and a Modified SKB method (Sandstedt, Kneen, and Blish, Cereal Chemistry 16:172, 1939)
NON-STARCH HYDROLYZING CARBOHYDRASES
ENZECO® INVERTASE
A highly active food grade enzyme derived from the yeast Saccharomyces cerevisiae, which inverts sucrose to form glucose and fructose.
Application: liquid and soft centered candies • Production of invert sugar syrup • Syrup processing • Other applications where sucrose is the substrate • Food supplements/nutraceuticals
Activity assay: Sumner Unit
ENZECO® INVERTASE AN
A food-grade carbohydrase that converts sucrose to form glucose and fructose derived from Aspergillus niger. Unlike invertase from the yeast Saccharomyces cerevisiae, this product works at a wider pH range, from 2.5 to 6, and temperatures as high as 70°C.
Application: liquid and soft centered candies • Production of invert sugar syrup • Syrup processing • Baking • Other applications where sucrose is the substrate
Activity assay: Sumner Unit
ENZECO® FUNGAL LACTASE
An acid optimum beta-D-galactoside galactohydrolase (beta-galactosidase) derived from a non-GMO strain of Aspergillus oryzae. It hydrolyzes lactose resulting in glucose and galactose sugars. Generally used in dry mixes containing lactose or in lactase type tablets or capsules for nutraceutical applications. It can also be used in fermented products such as yogurt and in the production of galactooligosaccharides (GOS). It is stable at acidic environments and higher temperatures.
Application: Food supplements/nutraceuticals • Low lactose dairy products • Powdered beverages mixes containing lactose
Activity assay: FCC ALU
ENZECO® LACTASE NL
A food-grade enzyme preparation derived from the dairy yeast Kluyveromyces, which converts lactose to its component sugars, glucose and galactose. Typically used for the production of no/low lactose products such as milk, yogurt, galactooligosaccharides (GOS), and dulce de leche.
Application: Lactose-free milk • Dulce de leche production • Lower added sugar flavored milks • Lower added sugar ice cream • Baking • Galato-oligosaccharides (GOS) • other applications where lactose is the substrate
Activity assay: YLU (Yeast Lactase Unit)
ENZECO® LACTASE KL
A highly concentrated and easily filterable food-grade lactase derived from the dairy yeast Kluyveromyces. This product is designed for use in Aldose/FlexDos Systems.
Applications include: Lactose-free milk
Activity assay: YLU (Yeast Lactase Unit)
ENZECO® ALPHA GALACTOSIDASE
A food-grade enzyme derived from a non-GMO Strain of Aspergillus niger. It is a di, tri, and oligosaccharide hydrolyzing enzyme. It is capable of hydrolyzing melibiose, stachyose, and raffinose sugars.
Application: Galactosidase unit (GalU)
Applications include: Food supplements/nutraceuticals • Animal Feed