Sugar Enzymes Dextranase

Product Details:

A unique High-temperature Endo- Alpha Amylase formulation for the Sugar industry

It has been proved that starch slows down the filtration of sugar liquor in the refining of sugar. It is claimed that it exerts a considerable influence on the viscosity that it might double the viscosity. Further, it is well known that starch retards the rate of crystallization of sucrose.

HTAA-PR(sweetness booster for sugar cane juice processing) is an endo-amylase, catalyzes the release of successive glucose units from non-reducing ends of dextrin and oligosaccharide chains by hydrolyzing both linear and branched glucosidic linkages. It contains an extracellular enzyme produced by controlled fermentation of a selected strain of Aspergillus niger.

HTAA-PR is an endo-amylase that hydrolysis the alpha-1, 4-glucosidic bonds in amylose and amylopectin. It is used for glucose production from Saccharified starch. It is important to understand that starch is actually a complex sugar. Each starch molecule is a long chain of up to a thousand glucose molecules bonded either in a straight line or branching like the leafless arm of the tree.

Benefits:

• Prolonged use is seen to improve in ICUMSA.

• Competent degradation of starch into dextrin and glucose.

• Elevated sugar yields.

• Reduced risk of infection due to high temperature and low operating Ph.

• Reduced color formation leads to lowering refining needs reducing overall process costs.

• Improved crystallization and evaporation efficiency.

• Reduced starch losses.

• Low treatment costs and dosages.

• Increased sugar quality.

• A guarantee that the production process will always run smoothly and efficiently

Product Details:

Molasses has sugar content around 4050% and with a BRIX above 8085,it should not deteriorate during storage, however it is not uncommon to observe reduction in sugar content during storage. Sometimes, this deterioration is accelerated which changes the color and smell of molasses.

There is a rapid reduction in sugar and a rise in acidity. Microscopic observation revealed that the microbial population was very high and further microbial evaluation confirmed the growth of several bacteria such as mesophilic, slime forming, lactobacilli, wild yeasts, molds and thermophilic spores.

Apart from the microbial contamination, Millard reactions occurring at the high rates, also affect the quality of molasses. The Millard reaction is a chemical reaction, between an amino acid and a reducing sugar, usually requiring the addition of heat.

The reactive sugar interacts with the amino group of the amino acid, and an interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize.

PRIONS BIOTECH introduces MOL SAFEPR which is customized cocktail of enzymes which takes control over the above said problems and thus retains the quality of molasses during the storage.

Mechanism:
The enzyme is a blend of three parts to check the following problems.
Microbial contamination
Formation of Polysaccharides
Millard reactions.
The microbial part of the enzyme is responsible for inhibiting the growth of different microorganisms in the molasses. It acts on the cell wall of the microorganisms and thus kills them. Thus helps to reduce the formation of volatile acids.
The different amylases present in the enzyme complex hydrolyze the polysaccharides to convert them into simple sugars.
The third part will take control over the Millard reaction. The enzyme decreases the rate of Millard reaction occurring in the storage tank, which results in the total volatile acid formation.

Benefits:

• Reduction in volatile acid content by minimum 40-50%
• Increases Total Residual Sugars percentage by a minimum of 1.0-2.0%
• It is a pure bio-product having no chemicals.

Product Details:

DEX- PR

(A Unique Dextranase formulation for Sugar Industry)

 

INTRODUCTION:-

 

DEX-PR is a unique formulation of Dextranase which hydrolyzes Alpha-1,6 glucosidic linkage of dextran. It is produced by chaetomium sp. Dextran is a polysaccharide which is composed of alpha-1,6 linkage glucose unit. This polysaccharide is produced by some micro organisms such as Leuconostoc mesenteroides. When harvesting sugar cane is damaged climatically or mechanically and such microorganisms will attach the damaged portion, the microorganisms will assimilate the cane sugar and produce viscous dextran.

At a cane sugar refinery, dextran containing juice shows low filtration rate and poor crystallization of sucrose. Dex- PR is a endo splitting type dextranase and hydrolyzes the dextran rapidly.

Accordingly, usage of Dex- PR improves the purification process of cane sugar eliminating the interference of dextran in filtration and crystallization.

BENEFITS:-

o   Competent degradation of dextrin.

o   Reduction in final molasses purity and molasses to sugar cane ratio.

o   Improved in clarity of juice clarifier.

o   Improvement in filterability.

o   Improves clarification and crystallization of sucrose.

o   Reduces over all viscosity and ensures improved pan boiling.

o   Increased sugar quality and process efficiency.

o   A guarantee that production process will always run smoothly and efficiently.

STABILITY:-

 

Dex- PR enzyme is stable over a wide pH and temp range and is active over a pH range of 4-6 and temperature of 45-75 ???C.

 

Activity: 5000du/ml

 

DOSAGE GUIDELINES:-

 

Additional Information:

• Item Code: 147
• Production Capacity: 50000Kg
• Delivery Time: Immediate
• Packaging Details: HDPE 30Kg Barrels

Product Details:

HTAA- PR

(A unique High temperature Endo- Alpha Amylase formulation for Sugar industry)

INTRODUCTION:-

 

HTAA-PR (sweetness booster for sugar cane juice processing) is an endo-amylase, catalyzes the release of successive glucose units from non-reducing ends of dextrin and oligosaccharide chains by hydrolyzing both linear and branched glucosidic linkages. It contains extracellular enzyme produced by controlled fermentation of a selected strain of Aspergillus niger.

 

HTAA-PR is an endo-amylase that hydrolysis the alpha-1, 4-glucosidic bonds in amylose and amylopectin. It is used for glucose production from Saccharified starch. It is important to understand that starch is actually a complex sugar. Each starch molecule is long chain of up to a thousand glucose molecules bonded either in a straight line or branching like the leafless arm of tree.

 

HTAA-PR is used to attack the tree at different points. It attacks the branch point and reduces the tree into individual segments that is individual glucose molecules.

 

CHARACTERISTICS:-

 

 

 

BENEFITS:-

Ø  Prolonged use is seen to improve in ICUMSA.

Ø  Competent degradation of starch into dextran and glucose.

Ø  Elevated sugar yields.

Ø  Reduced risk of infection due to high temperature and low operating Ph.

Ø  Reduced color formation leads to lowering refining needs reducing over all process costs.

Ø  Improved crystallization and evaporation efficiency.

Ø  Reduced starch losses.

Ø  Low treatment costs and dosages.

Ø  Increased sugar quality.

Ø   A guarantee that production process will always run smoothly and efficiently

 

 

 

SPECIFICATION:-

 

HTAA-PR is a brown colored liquid and is completely miscible with water.

 

Additional Information:

• Item Code: 205
• Production Capacity: 50000Kg
• Delivery Time: Immediate
• Packaging Details: 50 Litre HDPE CARBO