Saczyme® Yield
Saczyme® Yield is a premium blend of glucoamylase, acid amylase and cellulase. It's a simple solution to achieve the lowest possible residual starch and highest possible ethanol yields.
Saczyme® Yield is a yield-discovery solution that leaves no part of the grain unexplored. Its cellulase activity degrades cell walls. That releases bound starch that no other glucoamylase product can access. It also contains a trehalase activity to increase your yields and reduce residual sugars.
High ethanol yields
This product maximizes starch and dextrin conversion to sugars for
yeast fermentation to ethanol. The result is higher ethanol yields.
Fast fermentation rates
Faster ethanol production early in fermentation means you get more throughput from the same facility. It also helps reduce bacterial infection. That's because bacteria reproduce much more quickly than yeast and will consume sugar and reduce pH. By accelerating ethanol production, you can inhibit their reproduction.
Low residual starch & sugar levels
High levels of residual starch and sugars negatively impact your ethanol yields. This product reduces residual levels for higher ethanol yields.
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.
Hydrolyzes unconverted starch
Engineering design limitations or a coarse grind may make your liquefaction process sub-optimal. That can result in unconverted starch entering your saccharification / fermentation process. This product converts that starch during fermentation to boost your ethanol yields.
Effective on varying types and quality of raw materials
This product delivers reliable performance on a range of raw materials, regardless of their quality. These include corn, wheat, rye, rice and cassava.
Robust performance
This highly thermo-stable product delivers robust performance under varied conditions. That gives you more flexibility in your operating parameters.
Regional availability
SEAI (South East Asia and India), CWE (Central Western Europe), EE (Eastern Europe)
With multi-enzyme saccharification blends, distillers can maximize their ethanol yields. Glucoamylase breaks down short-chain dextrins. Cellulase releases more bound starch through cell-wall degradation. Acid-stable amylase continues to hydrolyze starch during fermentation. Trehalase side activity breaks down trehalose.
Making beverage alcohol involves converting starch into fermentable sugars. Yeast then transforms these sugars into alcohol.
In liquefaction, distillers break starch down into soluble short-chain dextrins. After leaving the cooking line, the heat exchangers cool the mash down. Then distillers add a blend of glucoamylase, acid amylase and cellulase, with trehalase side activity.
This blend leaves no part of the grain unexplored. Glucoamylase hydrolyzes (1,4)- and (1,6)-alpha-D-glucosidic linkages at the non-reducing ends of polysaccharides. That breaks the short-chain dextrins produced in liquefaction down into glucose and maltose. After saccharification, yeast converts these into alcohol during the fermentation process.
An acid-stable alpha-amylase continues to work during fermentation. It hydrolyzes partially converted starch and large oligosaccharides for maximum yield. It can also improve filtration and centrifugation rates by eliminating partially converted starch.
Starch in cell walls is inaccessible to glucoamylase. Cellulases hydrolyze the long-chain cellulose molecules in cell walls into simple sugars. Glucoamylase can then break these down into glucose and maltose.
During simultaneous saccharification and fermentation (SSF), yeast produces trehalose. This is a disaccharide composed of two glucose units bound together through a unique α-1,1 bond. Trehalose contributes more than 50% of the DP2 peak following the SSF process*. Glucoamylase can’t hydrolyze the bond in trehalose. Glucoamylase-cellulase saccharification blends with Trehalase side-activity degrade trehalose into two glucose monomers. That reduces residual sugars in saccharification and boosts yields.
*analyzed by standard HPLC method at the end of fermentation.
All our products for saccharification
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.
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