Products

Ailazyme® ACP is a fermentation-produced acid protease enzyme preparation from a selected strain of Aspergillus niger. Ailazyme® ACP can be used in starch processing and ethanol production to hydrolyze proteins present in cereals to improve filtration and yeast growth under acid and low pH conditions.

Ailazyme® ACP-L is a fermentation-produced pectinase with acid protease side activity enzyme preparation from a selected strain of Aspergillus niger. Ailazyme® ACP-L is universally applicable and especially recommended for complete pectin degradation in juice to prepare for clarification and filtration; hydrolysis or degradation of protein substances; increasing flux rates in ultrafiltration processes with extended operation times; reducing foam stabilizing proteins and neutral colloids for special applications such as spritzer concentrates; and enzymatic cleaning of UF or cross-flow membranes.

Ailazyme® AG is obtained from Aspergillus Niger and is a scarification enzyme producing glucose from hydrolyzed starch. The enzyme is an exo-1,4-α-D-glucosidase and it hydrolyzes the 1,4-linkages starch and, at a lower rate, it also splits the 1,6-α linkage making it an effective enzyme in the processing of starch. The product also contains some acid α-amylase, but has extremely low levels of trans-glucosidase.

Ailazyme® AG-PL is a high activity glucoamylase and pullulanase formulation obtained from the fermentation of genetically modified strains of microorganisms. The enzyme enhances the production of glucose and/or maltose from amylopectin. The enzyme formulation is a debranching enzyme which catalyzes the hydrolysis of the alpha-1,6-glucosidic linkages in amylopectin to liberate linear alpha-1,4-dextrin. This product contains other side-activities which make the enzyme more efficient.

Ailazyme® AGP-F is a glucoamylase obtained from a selected strain of Aspergillus Niger. The enzyme produces glucose from liquefied starch and is an exo-1,4-α-D-glucosidase which hydrolyses the 1,4-α linkages in liquefied starch and the 1,6-α linkages at a lower rate. It can be added to the liquefied starch during the saccharification stage or at the beginning of the alcoholic fermentation (SSF).

Ailazyme® AGPP is obtained from Aspergillus Niger and is a saccharification enzyme producing glucose from hydrolyzed starch. The enzyme is an exo-1,4-α-D-glucosidase and it hydrolyzes the 1,4-linkages starch and, at a lower rate, it also splits t the 1,6-α linkage making it an effective enzyme in the processing of starch. The product also contains some acid α-amylase, but has extremely low levels of transglucosidase.

Ailazyme® AL-neo is obtained from Aspergillus Oryzae and is an endo amylase. It can hydrolyze gelatinized starch, amylose and 1,4-α-D-glucanohydrolase in the branched chain starch, producing many maltose and little Maltotriose, Glucose and other oligosaccharides. The enzyme is a 1,4-α-D-glucanohydrolase.

Ailazyme® ALF is fermentation-produced enzyme obtained from Aspergillus oryzae for starch processing such as in beer making. The product can both dextrin and saccharify starch. Ailazyme® ALF contains a fungal-α-amylase and the systematic name is 1,4-α-D-glucano-hydrolase. The enzyme in Ailazyme® ALF hydrolyzes the 1,4-α-glyosidic linkages in starch and the product has been specially developed to improve fermentation yields in alcohol or beer production.

AILAZYME® AMP is a high-activity AMP aminase enzyme (5-AMP -deaminase) preparation for yeast extract production that converts 5'-Adenylic acid (AMP) to the flavor enhancer 5'-Inosinic acid (IMP). AILAZYME ® AMP can convert yeast extract into a natural flavor enhancer when combined with Ailazyme® PH5, which hydrolyzes RNA to nucleotides.

Ailazyme® AS-lux is a maltogenic amylase preparation for the treatment of flour. The maltogenic amylase from Bacillus stearothermophilus is expressed by submerged fermentation of a Bacillus subtilis host strain. Ailazyme® AS-lux is used for the treatment of flour and for the production of bread improvers. Ailazyme® AS-lux significantly retards the retro gradation of starch. The product is specifically used to increase the shelf life and crumb softness while maintaining a high crumb resiliency of yeast raised baked goods e. g. white pan bread.

Ailazyme® BA-Neo is a highly thermostable and pH tolerant alpha-amylase (3.2.1.1) derived from a genetically modified microorganism strain. This enzyme is an endo-amylase that randomly hydrolyzes the 1,4-glucosidic linkages in starch during liquefaction. It is temperature and pH stable and can be used at a wide range of temperatures and pH values. At elevated temperatures, it rapidly reduces the viscosity of the slurry, releasing soluble dextrin as well as trace amounts of maltose and glucose.

Ailazyme® 1000 FF is an enzymatic complex produced from selected classical strains of Aspergillus niger. The product contains a broad range of activities such as pectinlyase, polygalacturonase and cellulases able to decrease molecular weight of macromolecules fouling filtration membranes or ceramic. Ailazyme® 1000 FF improves ultra-filtration flux rate of fruit juices.