Sugar-based raw materials such as cane juice or molasses can be fermented directly to ethanol. However, this is not possible for starch-based raw materials which have to be catalytically converted to fermentable sugars by use of alpha-Amylases, Glucoamylases and related enzymes.
In the alcohol industry, enzymes usually hydrolyze starch in two stages: liquefaction and saccharification. Then the yeast could transform the smaller molecules (mainly glucose) into alcohol..
is a Heat-Stable Bacterial alpha-Amylase which is made through deep fermentation and extraction techniques. This enzyme hydrolyses the α-l,4-linkages in row material starch.
- More energy saving in energy consumption
- Increasing the efficiency to advanced alcohol production
During fermentation, these sugars are converted into alcohol by yeast cell metabolism or in a simultaneous Saccharification and fermentation process.
is a balanced mixture of Glucoamylase and Pullulanase which is able to completely hydrolysis starch into fermentable sugars (glucose).
- Breaking down starch molecules and dextrins
- Hydrolyzing the α-I,6-glycosidic bonds in starch
- Saving tank capacity