MALTOSYLASE-alpha is a fungal maltogenic amylase (EC 220.127.116.11). Maltosylase-alpha is able to produce high levels of maltose by saccharifying starches of different origins.
- Optimum 50-60°C.
- Optimum pH 5.0-5.5.
- To produce maltose syrups with more than 50% of maltose.
- To produce high gravity worts by mixing classic 12°P wort with high maltose syrup. The production of maltose syrup at the brewery can represent a gross gain of 20 % and a net gain of 10-15 % on the commercial maltose syrup price.
- To produce high attenuated beer in combination with Desatase (limit dextrinase).
See Attenuation Modulation.
- In the brewhouse at mashing-in or in the beginning of fermentation (0.25 g/Hl/°P); this preparation is inactivated after 1-2 Pasteurisation unit.
- 1400 MAU/g.
- MALTOSYLASE-alpha is avalaible in liquid form. Delivered in polypropylen drums of
30 Kg of enzyme.
- MALTOSYLASE-alpha 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.
- The declared activity of MALTOSYLASE-alpha is maintained for at least six months when stored at 25°C and for at least one year when stored at 5°C.