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.
TEMPERATURE Optimum 50-60°C.
pH EFFECT Optimum pH 5.0-5.5.
PURPOSES 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.
APPLICATION 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.
ACTIVITY 1400 MAU/g.
AVAILABILITY MALTOSYLASE-alpha is avalaible in liquid form. Delivered in polypropylen drums of 30 Kg of enzyme.
SAFETY 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.
STORAGE 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.
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