Products

Winovazyme Biological Science & Technology Neutral Protease is defined as the amount of enzyme which releases 1.0μg tyrosine from casein in 1 min at 40℃ and pH7.2.

Winovazyme Biological Science & Technology Glucoamylase is obtained by controlled fermentation from Aspergillus niger. It is widely used in brewery and manufacture of starch sugar, alcohol, gourmet powder, antibiotics, etc.

Winovazyme Biological Science & Technology High temperature α-Amylase has excellent acid and heat resistance, can hydrolyze starch into dextrin of different length and other low molecular sugar, glucose, and maltose, decrease the viscosity of starch paste. It is widely used in the industries of starch sugar (glucose, maltose, dextrin, fructose, oligosaccharide), alcohol, beer, monosodium glutamate, brewing, organic acid, textile, print, dyeing, papermaking and other Fermentation industries, etc.

Winovazyme Biological Science & Technology Alkaline Protease where one alkaline protease activity unit (U) is defined as the amount of enzyme which releases 1.0μg tyrosine from casein in 1 min at 40℃ and pH7.2.

Winovazyme Biological Science & Technology β-Amylase is a kind of exo-amylase. It begins at the non-reducing end of the liquefaction starch and hydrolyze them in turn against the maltose unit and react Walden inversion. So the product become to β maltose from alpha type. This enzyme can’t hydrolyze α-1, 6-glucosidic link of starch. Before 1, 6 link 2~3 glucoase residue stop as starch decomposition. Basically no glucose produce for maltose.

Winovazyme Biological Science & Technology α-Amylase can hydrolyze the α-1,4-glucosidic linkages of gelatinized starch randomly into soluble dextrin of different length and other low molecular sugar, glucose, and maltose, decrease the viscosity of starch paste. It is widely used in manufacture of starch sugar and alcohol, brewery, textile, dye & printing, paper, feed industry etc.