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ENDOINASE

See also : Enzymes CBS - Why and when to use enzymes

ENDOINASE is a mixture of vegetal endoproteases standar-dised 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
Endoinase

Extract Yield (%)
Total sugars (g/100 ml)*
Maltose (%)
Maltotriose (%)
Glucose (%)
Free Amino Nitrogen (ppm)*
Filtration rate

0,1% (w/w)
0,2% (w/w)
0,0% (w/w)
0,0% (w/w)

82,4
/
/
/
/
35
Slow

0,1% (w/w)
0,2% (w/w)
0,2% (w/w)
0,0% (w/w)

87,3
9,1
77,4
16,4
3,4
86
Normal

0,1% (w/w)
0,2% (w/w)
0,2% (w/w)
0,2% (w/w)

89,7
9,3
77,5
16,3
3,6
225
Normal

* Given for a 12°P wort

The use of Endoinase increases remarkably the wort extract yield and the free amino-nitrogen content.
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