Saccharification Enzymes
Unfermentable carbohydrates from starch are broken down to produce fermentable sugars. aids.
DIAZYME® 87 – Glucoamylase
- Efficient blend of glucoamylases to maximize starch conversion
- Lower residual starch
- Lower doses needed to achieve results compared to similar enzyme activities
- Application: Add at saccharification at temperatures below 66°C (151°F) or in fermenter
DIAZYME® SSF2 – GlucoamylaseFungal α-amylase, glucoamylase, & protease
- Faster initial alcohol production with increased alcohol yields from better starch hydrolysis
- Protease activity provides nutrition for yeast for fast and complete fermentation
- Obtain more fermentable sugars during fermentation
- Recommended for Simultaneous Saccharification and Fermentation
- Application: Add to cooling mash when temperature reaches 60 – 65°C (140 – 149°F) before pitching yeast.
DIAZYME® SSF – Glucoamylase & protease
- Improve yeast vitality for consistent fermentations
- Increase fermentation rate
- Increase alcohol yields
- Recommended for Simultaneous Saccharification and Fermentation
- Application: Add to cooling mash when temperature reaches 60 – 65°C (140 – 149°F) before pitching yeast.
DIAZYME® X4 – Glucoamylase
- Increase alcohol production
- Good for high corn mashes
- Limits re-polymerization of glucose units which can occur in full saccharification
- Use in conjunction with Diazyme FA or Alphalase AFP to optimize processing
- Application: Add at temperatures below 70°C (158°F) at saccharification for complete saccharification or in the fermenter.
DIAZYME® FA – Fungal α-amylase
- Increase alcohol production
- Use in conjunction with Diazyme X4 or Diazyme SSF to improve processing
- Application: Add just before or at the beginning of fermentation in conjunction with Diazyme X4 or Diazyme SSF.
Please contact your Gusmer Technical Sales Rep for application guide or additional questions.