date:Mar 04, 2014
-amylase that drops liquefaction pH and at the same time boosts the formation of dextrose, which makes it very unique, Nilsson claims.
A simplification of the starch conversion process can lead to cost, sustainability and processing benefits. Today with conventional alpha-amylases, in order to make them work in the starch processing, you will need to add some caustic to increase your pH and make the enzyme work. Then later on after the liquefaction process, you would need to add some acids; so