Scribd Logo
Încărcați

Bine ați venit la Scribd!

  • Amylase AG XXL September 2003 Technical Present. CStu-1

    Încărcat de

    Diego Matias Ramon
    291 vizualizări18 pagini
    Amylase AG XXL is a new amylase enzyme for the fruit and vegetable processing industry. It has higher amylase and glucoamylase activity than the previous Amylase AG 300L, allowing it to hydrolyze starch more efficiently. Laboratory and industrial evaluations found that Amylase AG XXL required only 25-40% of the dosage of Amylase AG 300L to achieve the same results. It performs well under the typical pH conditions of fruit juices and offers benefits such as higher activity at low pH levels and excellent thermostability.

    Descriere originală:

    Drepturi de autor

    © Attribution Non-Commercial (BY-NC)

    Formate disponibile

    PPT, PDF, TXT sau citiți online pe Scribd

    Vi se pare util acest document?

    Este necorespunzător acest conținut?

    Raportați acest document
    Amylase AG XXL is a new amylase enzyme for the fruit and vegetable processing industry. It has higher amylase and glucoamylase activity than the previous Amylase AG 300L, allowing it to hydrolyze starch more efficiently. Laboratory and industrial evaluations found that Amylase AG XXL required only 25-40% of the dosage of Amylase AG 300L to achieve the same results. It performs well under the typical pH conditions of fruit juices and offers benefits such as higher activity at low pH levels and excellent thermostability.

    Drepturi de autor:

    Attribution Non-Commercial (BY-NC)
    Descărcați ca PPT, PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    291 vizualizări18 pagini

    Amylase AG XXL September 2003 Technical Present. CStu-1

    Încărcat de

    Diego Matias Ramon
    Amylase AG XXL is a new amylase enzyme for the fruit and vegetable processing industry. It has higher amylase and glucoamylase activity than the previous Amylase AG 300L, allowing it to hydrolyze starch more efficiently. Laboratory and industrial evaluations found that Amylase AG XXL required only 25-40% of the dosage of Amylase AG 300L to achieve the same results. It performs well under the typical pH conditions of fruit juices and offers benefits such as higher activity at low pH levels and excellent thermostability.

    Drepturi de autor:

    Attribution Non-Commercial (BY-NC)
    Descărcați ca PPT, PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    din 18

    Amylase AG XXL

    A new Amylase for the Fruit & Vegetable Processing Industry

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Starch in the Fruit and Vegetable Industry


    Plants generate starch and other carbohydrates
    Photosynthesis Starch-containing Fruits and Vegetables are: Apples and Pears Tropical Fruits (Bananas, Maracuja, etc.) Some stone fruits such as Nectarines, Peaches, etc Some Vegetables such as Carrots During ripening, the starch is degraded by the fruits own enzyme to glucose
    2
    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Content of starch in apples and pears


    The content of starch varies from variety to variety But the content of starch decreases over the ripening Early harvested fruits can contain up to 3% starch (30 g per kg fruits) High acid fruits contain more starch than low acid level fruits Old juice apples (often old varieties) have a higher starch content than new table fruits (e.g. Golden)

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Amylopectin

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Amylose

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Starch Types and the differences


    Amount in starch Linkages Size (DP) Shape

    Amylose 14-27% alpha 1,4 200- 2000 Linear

    Amylopectin Rest alpha 1,4 & 1,6 >> 2000 Branched

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Amylase activity on starch

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Iodine Reaction

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Iodine Color - Facts


    Different chain lengths => different colors All color changes occur between Dp12 & Dp45 Six glucose units are required per iodine Retrogradation occurs with Dp150 - Dp200 oligos. Red iodine color is not a danger sign, merely an indication that the saccharide profile contains more Dp20-30 oligosaccharides (increasing peak dextrose).
    Dp14-34 Red

    Dp1-12 Yellow

    Orange

    RedPurple

    Dp36-42 Purple

    Dp45+ Blue

    Blue-Green

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    What is Amylase AG XXL


    Amyloglucosidase as primary activity ( 460 AGU/ml)
    Acid Fungal Amylase Activity (high AFAU) presentation The result is a much faster reaction

    10

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Comparison of Amylase AG 300 L and Amylase AG XXL


    Product Amylo-glucosidase activity Acid fungal-amylase activity (AFAU) Ratio AFAU / AGU Temperature optimum Temperature range pH optimum pH range Standard Dosage per 1000 l juice (12Bx) Amylase AG 300L 300 AGU/ml 18-25 AFAU 0.08 60C 30-60C 4.5 2.8-5.5 20-60 ml Amylase AG XXL 460 AGU/ml 80 100 AFAU 0.2 65C 30-70C 4.0 2.6-6.0 5-30 ml

    11

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Amylase AG XXL has an optimal pH for our industry


    Glucoamylase pH Profile
    100

    % Relative Activity

    80 60 40 20 0 2.5 3 3.5 4 4.5 5 5.5 6 6.5 7 7.5 8

    pH

    12

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Lab. Evaluation (1)


    Following conditions have been used:
    Fresh pear juice (2003) with 14.3Bx, pH 3.57

    Stored apple juice with 10.2Bx and pH 3.25


    Stored apple juice with 10.2Brix and pH 3.22

    Temperatures of 20, 50 and 60C have been checked!


    13
    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Lab. Evaluation (2)


    Dosage comparison to reach a negative Iodine test Temperature (C) 20 50 60 Dosage Amylase AG 300L (g/1000 l) 20 20 20 Dosage Amylase AG XXL (g/1000 l) 10 5 5 (slightly better than at 50C)

    14

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Industry Evaluation (1)


    Apple Juice Harvest 2003, pH 3.34

    Enzyme used
    Amylase AG 300 L Amylase AG XXL

    Dosage
    23 ml/1000 l 6 ml/1000 l

    Bx
    19 19

    Temp.
    52C 52C

    Time
    After tank full hour After tank full hour

    Comments

    No difference in the iodine test. Potential for flux increase

    15

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Industry Evaluation (2)


    Apple Juice Harvest 2002, pH 4.05 /stored fruit

    Enzyme used
    Amylase AG 300 L Amylase AG XXL

    Dosage
    20 ml/1000 l 6 ml/1000 l

    Bx
    19 19

    Temp.
    49C 49C

    Time
    After tank full 1 hour After tank full 1 hour

    Comments

    No difference in the iodine test.

    16

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Conclusion of lab and industrial evaluation


    Amylase AG XXL showed as well in lab as under industrial conditions supperior performance We have been able to proof that only 25-40% Amylase AG XXL is needed compared to Amylase AG 300 L

    17

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    Benefit of using Amylase AG XXL


    High acid stable fungal amylase garantee efficient starch hydrolysis Higher activity of Glucoamylase at low pH Excellent thermostability up to 70C over several hours Temperature optimum at 65C Drastic lower dosage (2-3 times lower) than any other amylase on the market

    18

    Unlocking the magic of nature

    NZCH - CStu - September 2003

    S-ar putea să vă placă și