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Enzymes for distillery

Ethanol production is closely related to the biochemical transformations that occur with grain starch. Enzymes for converting starch are present in small amounts directly in the grain, but they are not enough. In recent years, concentrated enzyme preparations of microbial origin have been actively used to intensify the transformation process. Additionally, enzyme preparations are also used that affect other components of the grain: proteins, cellulose, etc.

To break down starch into monosugars, from which ethanol is then obtained, it is necessary to carry out a chain of transformations: first, starch is converted to dextrins, and then to fermentable sugars (glucose, fructose, maltose, etc.). For this purpose, the enzyme amylase (alpha-amylase and glucoamylase) is used. It is also vitally important to provide yeast cells with minerals, vitamins, amino acids. To break down the proteins contained in the grain into amino acids, an enzyme preparation protease is used. There are also various enzyme preparations for the breakdown of other components.

There are many different manufacturers of enzyme preparations in the world that are used in the production of both food ethanol and fuel.

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$8.18
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