Product Introduction
Beta-amylase is an enzyme that plays a vital role in carbohydrate processing. It is particularly important in industries that rely on starches for their products, such as the food and beverage sectors. By breaking down starch into simpler sugars, it contributes significantly to the fermentation and flavor development in various applications.
Production Process
Beta-amylase is typically produced through fermentation processes using specific strains of microorganisms. These organisms are selected for their ability to efficiently produce the enzyme in significant quantities. The fermentation broth is then harvested, and the enzyme is purified using techniques such as filtration and chromatography. This results in a concentrated enzyme preparation ready for use in various applications.
Effects and Functions
The primary function of beta-amylase is to convert starch into maltose by cleaving the alpha-1,4-glycosidic bonds. This action enhances the availability of fermentable sugars, which is crucial for fermentation processes in brewing and baking. Moreover, its activity can affect the texture and flavor of final products, making it an essential component in recipe formulation.
Application Scenarios
Beta-amylase finds extensive applications in brewing, where it aids in converting starch from malt into fermentable sugars. In baking, it helps in improving dough properties and flavor development by ensuring effective sugar production during fermentation. Additionally, it is used in the production of glucose syrups, which are widely used as sweeteners in various food products.
Packaging and Storage
Storage Conditions: The product should be sealed, protected from light, kept away from high temperatures, and stored in a dry, cool, and well-ventilated place.
Packaging: Bulk: 25 kg per fiber drum. Sample: 1 kg per aluminum foil bag. Custom packaging is available upon request.
Shipping Methods: FedEx, DHL, dedicated logistics, and sea freight consolidation are available for shipping.
Shelf Life: The shelf life of beta-amylase is approximately two years under optimal storage conditions.
Monica Sun possesses extensive technical expertise and market insights in the food additives industry. She excels in designing efficient and safe additive formulations tailored to various food applications, ranging from sweeteners to functional dietary fibers. Monica has successfully assisted food manufacturers in optimizing ingredient combinations to enhance product quality and improve consumer satisfaction.
