Glucanase

Beta glucanase is prepared from deep liquid fermentation of Aspergillus niger. This enzyme acts on 1,3 and 1,4 glycosidic bonds to produce 3-5 glucose units of oligosaccharides and glucose. It can effectively decompose β-glucans of wheat and corn endosperm cell wall, degrade the anti-nutritional factors such as non-starch polysaccharides (NSP), improve the absorption of nutrients, feed conversion and the growth of livestock and poultry.

Features:

1.Appearance: light brownish powder with less than 8% of water content.

2.Activity: 5000 U/g

3.Temperature: 30-60°C

4.pH: 4.5-7.5 (the optimal pH is 6.0-6.5)

Definition of the unit of the enzyme activity: One unit (U) is defined as the amount of enzyme required to hydrolyze 4 mg/ml of β-glucans to release 1 μmol of reduced sugar at pH 5.5 and 37°C in 1 min.

Applications:

1.In beer brewing industry, addition of β-glucanase can reduce the viscosity of saccharified wort, increase the filtration and the yield of malt, prevent turbidity, and stabilize the quality of beer. 

2.In feed industry, addition of β-glucanase can eliminate the anti-nutritional effect of β-glucans in cereals (wheat, barley and oat) and their by-products, reduce the viscosity of digestive chyme, and increase the nutritional value and the feed conversion of cereals.  

Specification: 20 kg/bag

Storage:

Store in dry and cool (below 25°C) area with ventilation. During transportation, avoid direct exposure to strong sunlight, rain and moisture. The enzymes will lose activity at high temperature or under strong sunlight. The enzyme activity can be maintained up to 85% for 6 months when stored at room temperature. It is corrosive to skin and direct contact with skin and eyes should be avoided.

Analysis on the current pain points of the industry

1. False mark of enzyme activity

The product is marked with 100,000 enzyme activities, and the actual enzyme activity is 60,000, resulting in incomplete hydrolysis and indirectly increasing the cost of enzymes.

2. Product is unstable

Lack of enzyme protection technology and quality control, unstable enzyme activity, and differences in product specifications for each batch, resulting in product quality fluctuations.

3. Long production cycle

No enzymatic hydrolysis experience and enzyme compounding technology increase labor cost and R&D cycle, which indirectly affects the production schedule.

For us, our major is to solve these pain points

1. The enzyme activity can be customized, providing different enzyme activity products and solutions

2. Stable enzyme activity, unique enzyme activity protection technology to reduce fluctuations in production quality

3. Enzyme activity is not false, strict quality control links, third-party testing to reduce enzyme costs

Quality control strength
6 key control point inspections, escorting the whole process of quality, using extraction, membrane separation, vacuum freeze-drying, spray drying and enzyme activity protection technologies to produce products that fully meet the requirements of global customers.

Production capacity

  Eight automatic primary fermentation cylinders (60 m³),

　　2 pure culture tanks (10 m³),      2 pure culture tanks (5 m³), 

       4 pure culture tank (4 m³),         2 pure culture tanks (1 m³),

　　4 pure culture tanks (0.3 m³),     1 large air compressors,

　　1 spray/drying tower (1 ton/h),

　　4 air drying and fluidized bed drying equipment

　　1 production line of ultra concentrate liquid enzyme.

  The annual production capacity of the Starzyme is more than 20,000 tons of liquid, powd

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