Amino acids - peptides - Import export

SORGAINASE is a mixture of vegetal endoproteases and fungal exopeptidase standardised to 160 tyrosine units with a proteic hydrolysate. The endoproteolytic fraction hydrolyses proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. The fungal exopeptidase has an amino-peptidase activity with special affinity for leucine, alanine and glycine. PURPOSES To increase the free amino-nitrogen content when brewing with high levels of raw sorghum. To reach a sufficient free amino-nitrogen level to ensure normal fermentation when brewing with 100% of raw sorghum. The use of raw instead of malted sorghum has many advantages like no mold growth, no malting losses, normal wort filtration rate and avoids the typical raspberry-like flavour imparted to the beer by malted sorghum. The starch liquefaction and saccharification of raw sorghum is described in the technical leaflets of Liquamyl T and Sorgamyl. TEMPERATURE Optimum 45-55°C. pH EFFECT...

ENDOINASE is a mixture of vegetal endoproteases standardised to 500 tyrosine units with a proteic hydrolysate. The endoproteolytic enzymes hydrolyse proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. PURPOSES To increase the free amino-nitrogen content when brewing with high levels of raw wheat. TEMPERATURE Optimum 45-55°C. pH EFFECT Optimum pH between 4,5 and 6,5. APPLICATION Endoinase is added in the beginning of the mash. AVAILABILITY Powder form in plastic or cardboard drums of 25-50 kg. SAFETY DESATASE is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for moulds. EXAMPLE 100% raw wheat brewing using exogenes amylases, hemi-cellulases and Endoinase (rates: % w/w enzyme/wheat grains). Maltosylase Liquamyl T Guminase P EndoinaseExtract Yield (%) Total sugars (g/100 ml)* Maltose (%) Maltotriose (%) Glucose (%) Free Amino...

SORGAINASE is a mixture of vegetal endoproteases and fungal exopeptidase standardised to 160 tyrosine units with a proteic hydrolysate. The endoproteolytic fraction hydrolyses proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. The fungal exopeptidase has an amino-peptidase activity with special affinity for leucine, alanine and glycine. PURPOSES To increase the free amino-nitrogen content when brewing with high levels of raw sorghum. To reach a sufficient free amino-nitrogen level to ensure normal fermentation when brewing with 100% of raw sorghum. The use of raw instead of malted sorghum has many advantages like no mold growth, no malting losses, normal wort filtration rate and avoids the typical raspberry-like flavour imparted to the beer by malted sorghum. The starch liquefaction and saccharification of raw sorghum is described in the technical leaflets of Liquamyl T and Sorgamyl. TEMPERATURE Optimum 45-55°C. pH EFFECT...

ENDOINASE is a mixture of vegetal endoproteases standardised to 500 tyrosine units with a proteic hydrolysate. The endoproteolytic enzymes hydrolyse proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. PURPOSES To increase the free amino-nitrogen content when brewing with high levels of raw wheat. TEMPERATURE Optimum 45-55°C. pH EFFECT Optimum pH between 4,5 and 6,5. APPLICATION Endoinase is added in the beginning of the mash. AVAILABILITY Powder form in plastic or cardboard drums of 25-50 kg. SAFETY DESATASE is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for moulds. EXAMPLE 100% raw wheat brewing using exogenes amylases, hemi-cellulases and Endoinase (rates: % w/w enzyme/wheat grains). Maltosylase Liquamyl T Guminase P EndoinaseExtract Yield (%) Total sugars (g/100 ml)* Maltose (%) Maltotriose (%) Glucose (%) Free Amino...