β-Amylase is a high-efficiency enzyme preparation extracted and refined from plants through a series of scientific methods. It is an exoamylase that cutsα-1 ,4 glycosidic bond, Walden translocation reaction occurs at the same time, the product is converted from α-type to β-type maltose, but it cannot act on α-1,6-glycosidic bond, the decomposition of starch will be in 1, It stops at 2-3 glucose residues before the 6-bond; therefore, the product is maltose when acting on amylose, while 50%-60% maltose is usually obtained when acting on amylopectin. It is widely used in the sugar industry where maltose is the product or intermediate product, such as beer, vinegar, high maltose syrup, and crystalline maltitol.

Fungalα-amylase is an enzyme preparation refined from Aspergillus oryzae strain by liquid submerged fermentation. The internal a-1,4 glucosidic bond produces maltose and a small amount of glucose, which can be used for liquefaction and saccharification of starch.

This product is in accordance with the requirements of the starch sugar industry, and is made up of high-performance glucoamylase and pullulanase in an appropriate proportion. Among them, glucoamylase can rapidly hydrolyze α-D-1,4 glycosidic bonds in liquefied starch, and can also slowly hydrolyze α-D-1,6 glycosidic bonds, and pullulanase can rapidly hydrolyze α-D-1,6 glycosidic bonds in liquefied starch α -D-1,6 glucosidic bond to produce amylose dextrin, the synergistic effect of the two can convert starch into glucose with high efficiency.

This product is made of Bacillus licheniformis through fermentation, extraction and refining. It is a thermostable starch debranching enzyme applied at low pH. The 1,6 glycosidic bond cuts off the entire branch structure, and can decompose the branched chain of the smallest unit, and can coordinate with glucoamylase to fully enzymatically decompose starch into glucose.

Glucoamylase is an exoamylase produced by fermentation, extraction and refining of non-transgenic engineering bacteria Aspergillus niger. It can rapidly hydrolyze α-D-1,4 glycosidic bonds in liquefied starch, or slowly Hydrolysis of α-D-1,6 glycosidic bonds releases glucose from non-reducing dextrin and oligosaccharide chain ends, converting starch to glucose. Widely used in alcohol, organic acid, antibiotics and other industries.

This product is an enzyme preparation product refined by submerged liquid fermentation of Bacillus subtilis. It can hydrolyze the α-1,4 glucoside bonds in starch molecules, and cut them into short-chain dextrins with different lengths at will. And a small amount of low molecular weight sugars, amylose and amylopectin are decomposed in a random form, so that the viscosity of starch paste decreases rapidly, that is, "liquefaction", so α-amylase is also called liquefaction enzyme . Widely used in alcohol, beer, starch sugar, organic acid and antibiotics, fruit juice wine, feed breeding and textile desizing and other industries.

High temperature resistant a-amylase is produced by fermentation, extraction and refining of Bacillus licheniformis. The enzyme is an endonuclease with high thermal stability and pH stability, which can rapidly and randomly hydrolyze starch, soluble dextrin and oligosaccharide α-D-1,4-glucosidic bonds, making gelatinized starch viscosity Rapid decline, that is, "liquefaction", hydrolysis generates dextrin and a small amount of glucose and maltose. It is suitable for the liquefaction of starch raw materials, mainly used in starch sugar, amino acid, organic acid, alcohol and other industries.

Corn steep liquor is the concentrated liquid of corn deep processing and soaking process. It is rich in phytic acid, protein, starch and various trace elements. It is a good fermentation raw material. This compound enzyme is mainly composed of phytase, non-starch polysaccharide, amylase, and protease. It enzymatically hydrolyzes phytic acid, starch, protein, non-starch polysaccharide, etc. in corn steep liquor to effectively release free phosphorus, which can replace industrial inorganic The addition of phosphorus reduces the emission of phosphorus; at the same time, it is fully enzymatically hydrolyzed to obtain small molecular substances such as growth factors, which is more conducive to the absorption of nutrients by microorganisms and promotes the growth of microorganisms.

The protein powder in corn starch processing is a by-product with high added value. The filtration and dehydration of concentrated gluten is an important part of its production process. This enzyme is based on the characteristics of corn gluten (gluten liquid). The compound enzyme preparation composed of cellulase, xylanase, glucanase and pectinase can effectively decompose non-starch polysaccharides, reduce the viscosity of gluten water, quickly form a bridging effect, and improve the speed of gluten filtration , increase the protein yield and prolong the service life of the equipment.

The main components of this product are cellulase, amylase, lipase and protease, which can effectively enzymatically hydrolyze the cross-links between non-starch polysaccharides, proteins and colloids on the filter membrane. The working conditions are mild, the structure of the filter membrane is not affected, and the components are safe and hygienic, which can significantly increase the filter flux of the membrane, prolong its service life, and improve production efficiency.

This product is the core product of the company with independent intellectual property rights. It has a number of invention patents for a method of enzymatically producing corn starch (patent number: CN 102775504B) and a method for enzymatically producing corn starch (patent number: CN 103254320 B). It has been successfully used in major starch processing groups and factories in China for more than ten years.

This product is a compound enzyme formulated according to the process design of wheat flour processing and extraction of corn flour. It is mainly composed of xylanase and beta-glucanase. By enzymatically hydrolyzing the non-starch polysaccharides in wheat flour, it accelerates gluten forming and reduces dough Viscosity promotes the separation of wheat starch and corn flour, improves the yield of corn flour, and reduces production energy consumption.