High temperature alpha-amylase is enzyme developed specifically for the bioenergy sector. thermostable Alpha amylases hydrolyze the starch matter to maltodextrin which contains mainly oligosaccharides and dextrins.
glucoamylase enzymes which can hydrolyze starch completely to glucose along with maltose and isomaltose as by-products.
Beta amylase breaks starch into maltose. It is used for production of maltose syrup.
High Temperature Amylase (Ultreze-HTAA).
A method was investigated for the continuous enzymatic liquefaction of highly concentrated corn starch and the subsequent saccharification to glucose. The method should be easily transferable to commercial fermentation operations because it seems to be quite efficient for the conversion of starch to glucose and enzymatic liquefaction. According to preliminary research, this method can also be used to transform milled corn or other cereal grains.
Glucoamylase (Ultreze-GA)
One of the oldest and most used biocatalysts in the food industry is glutamylase. The procedure entails adding a glucoamylase after liquefaction of a thermally stable, high-temperature alpha amylase to the continuous mixer.
Ultreze-GA, an exo alpha-amylase, hydrolyzes 1-4 alpha glucosidic linkages of liquefied starch under conditions that are favorable for rapid enzymatic hydrolyses. The prolonged activity of Ultreze-GA produced significant amounts of glucose in the food and beverage industries.
Alpha Amylase enzyme and Glucoamylase enzyme is involved in starch hydrolysis.
Enzymes in the starch industry are essential for converting starch into sugars, liquefying starch for easier processing, saccharifying starch for fermentation or sweetener production, and modifying starch properties for various applications.
The two major enzymes in starch technology are amylase and glucoamylase. Amylase breaks down starch into smaller units, while glucoamylase hydrolyzes these units into glucose. They are vital for starch conversion and the production of various starch-based products.