Brzyme FA

Amylase Brewing

Brzyme FA is a kind of fungal α-amylase. Fungal α-amylase is an endonuclease that breaks the α-1,4-glucoside bond between amylose and amylopectin, producing large amounts of maltose and small amounts of maltose triosaccharides, glucose and other oligomers.

Details

Benefits

Addition of fungal α-amylase hydrolyzes starch specifically in the way of internal cutting to produce maltose.
Higher content of maltose can be obtained when combined with Brzyme FA.This allows the preparation of maltose syrup that meets the requirements of beer brewing

Advantage

Brzyme FA is suitable for beer brewing industry. By adding Brzyme FA, the liquefaction and saccharification process can be controlled rationally and the content of maltose in the final saccharification solution can be increased.
The maltose syrup obtained by adding fungal amylase can well meet the quality requirements of syrup for beer.
Brzyme FA can be added directly in the saccharification phase. In the process of saccharification, Brzyme FA can hydrolyze starch specifically to high content of maltose.
In the beer syrup industry, the requirements of the brewer’s yeast for the various sugar components of the fermentation broth need to be taken into account.
When the liquefied DE value is about 20, the maltose syrup obtained by adding fungal amylase can well meet the quality requirements of syrups for beer.