Amylase, Protease, 液体

Liquozyme® Pro HP DI

Liquozyme®  Pro HP DI combines a pH-tolerant viscosity-reducing alpha-amylase with a thermostable protease. This blend is ideal for fermentation performance.   

Description Details

Liquozyme® Pro HP DI is a unique blend of thermostable alpha amylase and thermostable protease. It provides low viscosity at high solids, even at low pH.  Liquozyme® Pro HP DI also creates high nutrient levels early, when they're needed for yeast propagation. Then, throughout fermentation, it produces low nutrient levels. These sustain the vitality of your yeast and reduce stress-induced congeners. 

Low-pH Tolerance

This product  operates at low pH. That allows you to make more use of backset and reduces the need to adjust sodium hydroxide (NaOH) pH. That means less sodium (Na) stress on yeast​. Operating at low pH also allows you to  save on energy and chemicals.

Viscosity Reduction

High viscosity causes a range of problems in your process. These include channeling through the stirred tanks.  Pumps, heat exchangers, jet cookers and agitation all run better at low viscosity. Lower viscosity also allows you to operate at higher levels of dry solids. This product reduces viscosity for smoother processing that's better able to withstand variations. 

Thermostability

In some regions and processes, cooling of the jet-cooked mash (110+ºC) is not optimal. Non-thermostable alpha-amylases lose their activity at these high temperatures.  This thermostable product keeps working in your liquefaction process, even at high temperatures.  

Suited to no-jet-cooking processes

This product delivers aggressive hydrolysis and high viscosity reduction. That makes it suitable for operations that don't use jet cookers.   

Less-residual starch

This product delivers efficient liquefaction to convert more starch into dextrins. That means there is less residual starch at the end of your Saccharification (SSF) process. 

Higher yield

This advanced,  thermostable enzyme delivers aggressive hydrolysis.  It can also operate at lower pH to potentially reduce sugar loss to the Maillard reaction. The result is higher extract yield and profitability for your plant. 

Regional availability

NA (North America)

How a thermostable α-amylase-protease liquefaction blend boosts distilling fermentation performance.

After mashing and gelatinization, distillers add a thermostable multi-enzyme blend to the cooker. α-amylases in the blend hydrolyze amylose and amylopectin, yielding short-chain dextrins. Glucoamylases break these dextrins down further, yielding glucose. This glucose enables higher conversion (DE) in cook for higher fermentation throughput. The thermostable protease aids in liberating some of the starch that is bound to protein , and provides nutrients needed by the yeast for propagation in the early stages of fermentation.  


Making beverage alcohol involves converting starch into fermentable sugars. Yeast then transforms these sugars into alcohol. Liquefaction of starch is the first enzymatic step in this process. Liquefaction prepares starch for further breakdown to produce fermentable sugars. The liquefaction step is critical to the overall efficiency of a distiller's process. Effective liquefaction ensures complete starch conversion to fermentable sugars. 

A heat-stable blend of alpha-amylase and protease delivers highly effective liquefaction. It also ensures that yeast gets the nutrition it needs at the right time. That boosts fermentation performance.

In water below 50°C, unmodified starch granules are generally insoluble. To make them soluble, distillers use a process known as gelatinization. They heat the raw material - whether starch, potatoes, or grain - usually under pressure. That makes the starch granules absorb a large amount of water and swell to many times their original size. Then the pressure is suddenly released. That makes the starch granules explode. The granules lose their individual crystalline structure to become a viscous liquid gel.

Expanding and opening compact starch granules in this way prepares them for liquefaction. In liquefaction, α-amylases hydrolyze the gelatinized starch to yield soluble dextrins. This converts starch in the mash into a free-flowing liquid. The enzymes in a thermostable blend can go directly into the cooker. Non heat-stable enzymes must go into the mash tun after cooking. 

Starch is a mixture of two carbohydrate polymers; amylose and amylopectin. Both are made up of glucose monomers linked together by glucosidic bonds. α-amylases are endo-enzymes. They work from the inside of the amylose molecule, breaking it down randomly. They hydrolyze the 1,4-α-glucosidic linkages in amylose and amylopectin. That breaks the long-chain starch molecules into short-chain dextrins. The short-chain dextrins are more suitable for later saccharification to fermentable glucose. 

Yeast grows in anaerobic conditions on a nutrient medium. The medium contains sugars, peptides and minerals along with amino acids. Protease hydrolyzes protein into amino acids. Thermostable protease creates a high level of FAN during the high temperature liquefaction process, providing FAN when the yeast most needs it. Then, it produces FAN at a lower level at fermentation temperatures, allowing continual feeding of the yeast throughout fermentation. The result is better fermentation performance. 
 

All our products for liquefaction

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

++++ equals highest benefit

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Less residual starch ++
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Low-pH tolerance +++
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Thermostability +++
Suited to no-jet cooking processes +++
Less residual starch ++++
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Low-pH tolerance
Viscosity reduction
Thermostability
Suited to no-jet cooking processes
Less residual starch
Higher yield
Regional availability
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