Beta-Amylase | High-Activity Maltose Generation Specialist for Brewing & Vinegar Production

Product Description

Beta-Amylase is a highly efficient exo-hydrolase that specifically cleaves α-1,4 glycosidic bonds from the non-reducing ends of starch chains, successively releasing maltose units. Produced through microbial fermentation, this product offers an exceptionally high activity of 700,000 u/g and is widely used in industrial saccharification processes such as beer brewing and vinegar fermentation. It appears as a light yellow powder, which allows easy and uniform dispersion in raw materials for fast and efficient catalytic action.

Features

ØHigh Maltose Conversion: Precisely hydrolyzes starch molecules to generate maltose, improving fermentation efficiency.

ØBroad Temperature Adaptability: Optimal activity at 40–65°C, compatible with conventional saccharification processes.

ØStrong pH Stability: Maintains high activity within pH 3.5–6.0.

ØEasy to Use: Powder form enables simple mixing and rapid dissolution.

Technical Parameters

Applications

lBeer Brewing

Added during the mashing stage to break down starch into maltose.

Increases degree of fermentation, optimizing beer flavor and body richness.

Reduces β-glucan content, improving wort filtration speed.

lVinegar Production

Provides sufficient maltose substrate for acetic acid bacteria.

Enhances raw material utilization and product yield.

Improves vinegar flavor and clarity.

Usage Recommendations

Add directly to the mashing tank and mix uniformly with raw materials.

Apply 0.1–1.5 kg per ton of dry matter, adjusting based on starch content and process requirements.

Storage Conditions

Store in a cool, dry place away from high temperature and humidity.

Shelf life: 12 months.

FAQ

Q1: What is the main difference between beta-amylase and alpha-amylase?

A: Beta-amylase is an exo-enzyme that cleaves maltose units from the non-reducing ends of starch chains, while alpha-amylase is an endo-enzyme that randomly hydrolyzes internal α-1,4 glycosidic bonds to produce dextrins and oligosaccharides.

Q2: Can this enzyme be used in gluten-free beer production?

A: Yes, beta-amylase is highly effective in gluten-free brewing systems where it helps convert starch from alternative sources (e.g., sorghum, millet) into fermentable sugars.

Q3: How does this product affect the alcohol content in beer?

A: By efficiently producing maltose—a highly fermentable sugar—beta-amylase increases the fermentable extract, leading to higher alcohol yield and improved attenuation.

Q4: Is pre-treatment or activation required before use?

A: No activation is needed. The powder can be directly added to the mash tun. For optimal performance, ensure even distribution and avoid local high-temperature zones during mixing.

Q5: Can this enzyme be used together with other amylases?

A: Yes, it is often used in combination with alpha-amylase or glucoamylase to achieve synergistic effects and tailor the sugar profile for specific fermentation requirements.