Food Additives

Description
UTC-501 is a yellowish cocktail product with pentosanase, β- glucanase, neutral protease and amylase, obtained by submerged fermentation and extraction. This product is specially designed for wheat saccharification process in beer production.
Mechanism Wort from wheat malt is extremely viscous because of abundant pentosan contents. The viscosity of wort will be increased during pentosan saccharification because pentosan is effectively dissovled in the wort, which may hinder the activity of otherenzymes and result in slowdown of saccharificationprocess Furthermore, insolublepentosanwill protect some active substances from hydrolysis by other enzymes, and it results in low extractive substances. Moreover, compositionofnitrogenous compounds has been changed because wheat has higher protein level than barley. Excessiveprotein can not be completely removed by wort boiling. These protein residuesseriously affect beer abiological stability.
Xylanase and β-glucanase included in the beer compound enzyme 501, target on wort xylan and β-glucan and reduce wort viscosity. This compound enzyme improves in extractive substances and wort filtration rate. Additionally, the increased levels of α-amino nitrogen by hydrolyzing wort protein with protease remove excessive protein and eliminate cold turbidity caused by protein.
Functions
l Decompose wort pentosan and β-glucan, effectively reduce wort viscosity, and improve filtration rates and wort clarity.
l Increase the levels of α-amino nitrogen and fermentable substances and improve wort brewing ability.
l Eliminate wort cold turbidity and extend shelf life.
l Increase Saccarification yield.