TERMAMYL

CAS NUMBER: 9000-90-2

EC/LIST NO.:  232-565-6

 

Termamyl is a high-quality thermostable endo-acting alpha amylase. 
Termamyl's used to liquefy oat starch. 

Termamyl produces oat-based drinks with moderate viscosity.
Termamyl is effective in oat drink applications. 

Termamyl Classic is a traditional solution for adjunct liquefaction.
Termamyl is also a versatile solution in terms of mash thickness due to its exceptional liquefaction power, which is approximately 200–300 times higher per kg than that of malt. 

Thicker mashes can be operated without the risk of working with high viscosities.
In addition to the aforementioned benefits, Termamyl also enables manufacturers to lower the peak temperature of decoction vessels. 

Traditional decoction mashes are heated up to 100°C not only for gelatinization, but also to use the physical forces at this temperature to break down starch molecules. 
The thermostable Termamyl already secure sufficient starch degradation at 90°C, making further temperature increases obsolete.

Termamyl is a liquid enzyme containing outstanding heat-stable alpha amylase, expressed and produced by a genetically modified laboratory strain of Bacillus licheniformis. 
Termamyl is an enzyme that hydrolyses 1,4 alpha glucosidic linkages in amylose and amylopectin. 

Termamyl is rapidly broken down to soluble dextrins and oligosaccharide, 
Termamyl is a liquid enzyme containing outstanding heat-stable alpha amylase, expressed and produced by a genetically modified laboratory strain of Bacillus licheniformis. 

Termamyl is an enzyme that hydrolyses 1,4 alpha glucosidic linkages in amylose and amylopectin. 
Termamyl is rapidly broken down to soluble dextrins and oligosaccharide,

Termamyl is a liquid enzyme preparation containing an outstandingly heatstable alpha-amylase expressed in and produced by a genetically modified strain of Bacillus licheniformis. 
The systematic name for the enzyme is 1,4- alpha-D-glucan glucano-hydrolase 

Termamyl is exclusively used for liquefaction process in beer industry. 
The optimal use of Termamyl depends on processing parameters like viscosity, pH, temperature, processing time, type of raw material and dry substances. 

The efficient output by Termamyl comes through split dosing ratios are best determined and fine-tuned in actual practice.
Termamyl is widely used in cleaning products due to its effectiveness in combination with other enzymes produced by Novozymes (primarily proteases). 

Allows with high efficiency to remove stains of starch nature.
Termamyl is a genetically expressed and produced liquid enzyme containing superior heat stable alpha mailase. 

Termamyl is an enzyme that hydrolyzes 1,4 alpha glucosidic bonds in the modified laboratory strain of Bacilluslicheniformis. 
Termamyl and amylopectin. Starch is rapidly broken down into soluble dextrins and oligosaccharides.

Termamyl, (?-amylase) is an enzyme EC 3.2.1.1 that hydrolyses alpha bonds of large, alpha-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose.
Termamyl is the major form of amylase found in humans and other mammals.

Termamyl is also present in seeds containing starch as a food reserve, and is secreted by many fungi. 
Termamyl is a member of glycoside hydrolase family 13

Termamyl are starch hydrolases with several amino acid sequences that are highly conserved amongst family members. 
Termamyl of A. hydrophila strains are about 48–49 kDa in size, although a larger Termamyl  (70 kDa) is found in A. hydrophila JMP636. 

The Termamyl  of A. hydrophila MCC-1 shows conservation in catalytic- and substrate-binding residues. 
In addition, three of four calcium-binding residues (Asn100, Asp167, His201) present in other Termamyl  are retained in MCC-1, consistent with the fact that this enzyme requires calcium for activity.

Glucose is a major source of energy in your body, but unfortunately, free glucose is relatively rare in our typical diet. 
Instead, glucose is locked up in many larger forms, including lactose and sucrose, where two small sugars are connected together, and long chains of glucose like starches and glycogen. 

One of the major jobs of digestion is to break these chains into their individual glucose units, which are then delivered by the blood to hungry cells throughout your body.
Termamyls are one of the main enzymes used in industry. 

Such enzymes hydrolyze the Termamyl molecules into polymers composed of glucose units. 
Termamyls have potential application in a wide number of industrial processes such as food, fermentation and pharmaceutical industries. 

Termamyl can be obtained from plants, animals and microorganisms. However, enzymes from fungal and bacterial sources have dominated applications in industrial sectors. 
The production of Termamyl  is essential for conversion of starches into oligosaccharides. 

Termamyl is an important constituent of the human diet and is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. 
Termamyl-converting enzymes are used in the production of maltodextrin, modified starches, or glucose and fructose syrups. 

A large number of microbial Termamyl  has applications in different industrial sectors such as food, textile, paper and detergent industries. 
The production of Termamyl  has generally been carried out using submerged fermentation, but solid state fermentation systems appear as a promising technology. 

The properties of each Termamyl  such as thermostability, pH profile, pH stability, and Ca-independency are important in the development of fermentation process. 
This review focuses on the production of bacterial and fungal Termamyl, their distribution, structural-functional aspects, physical and chemical parameters, and the use of these enzymes in industrial applications.

Termamyl is found in saliva and breaks starch into maltose and dextrin. 
This form of Termamyl is also called "ptyalin" /'ta??l?n/, which was named by Swedish chemist Jöns Jacob Berzelius. 

Termamyl derives from the Greek word ???? (I spit), because the substance was obtained from saliva.
Termamyl  will break large, insoluble starch molecules into soluble starches (amylodextrin, erythrodextrin, and achrodextrin) producing successively smaller starches and ultimately maltose. 

Termamyl acts on linear ?(1,4) glycosidic linkages, but compound hydrolysis requires an enzyme that acts on branched products. 
Termamyl  is inactivated in the stomach by gastric acid. 

In gastric juice adjusted to pH 3.3, ptyalin was totally inactivated in 20 minutes at 37 °C. 
In contrast, 50% of Termamyl  activity remained after 150 minutes of exposure to gastric juice at pH 4.3.

Both starch, the substrate for ptyalin, and the product (short chains of glucose) are able to partially protect it against inactivation by gastric acid. 
Termamyl added to buffer at pH 3.0 underwent complete inactivation in 120 minutes; however, addition of starch at a 0.1% level resulted in 10% of the activity remaining, and similar addition of starch to a 1.0% level resulted in about 40% of the activity remaining at 120 minutes.

In a starch slurry, Termamyl is satisfactorily stabilized in the presence of 50-70 ppm Ca++. 
In Table 1, figures for Termamyl stability in a 30% starch slurry are shown as a function of pH and temperature for three different levels of Ca++ (ppm). 
Data is considered valid for DE values in the range of 0-12.

Termamyl activity can also be expressed as an initial rate of DE (dextrose equivalent) increase for a given enzyme concentration. 
The average rate of DE increase over a given time will also depend on the stability

The Termamyl-catalysed degradation of starch is central to many industrial processes, including sugar manufacture and first-generation biofuels. 
Classical biotechnological platforms involve steam explosion of starch followed by the action of endo-acting glycoside hydrolases termed Termamyl and then exo-acting ?-glucosidases (glucoamylases) to yield glucose, which is subsequently processed.

A key Termamyl player in this pipeline is the ‘Termamyl’ class of bacterial Termamyl  and designed/evolved variants thereof. 
Here, the three-dimensional structure of one such Termamyl ?-amylase variant based upon the parent Geobacillus stearothermophilus Termamyl is presented. 

The structure has been solved at 1.9 Å resolution, revealing the classical three-domain fold stabilized by Ca2+ and a Ca2+–Na+–Ca2+ triad. 
As expected, the structure is similar to the G. stearothermophilus Termamyl  but with main-chain deviations of up to 3 Å in some regions, reflecting both the mutations and differing crystal-packing environments.

The Termamyl of yam constitutes an excellent raw material to modify the texture and consistency of foods. 
Termamyls functionality depends on the molecular weight average of the amilosa and the amilopectina, as well as of the molecular organization of these glucanos within the grain, the native or natural starches are frequently not adapted for their use in some specific industrial processings. 

This investigation, one carries out the modification via enzymatic of the yam starch (D.trífida) using -amilasa (Termamyl 120L, type L of Novo Nordisk) to determine their functional properties. 
The established treatments for the enzymatic modification in this investigation are: 

Reaction temperature (50, 72 and 93ºC), concentration of starch (30, 40 and 50% p/v) and time of reaction (20, 40 and 60 minutes). 
One carries out a design experimental factorial multinivel with four blocks. 

Termamyls hydrolysated at 93ºC show dextrose equivalent (DE) highest, followed respectively by those of 72 °C and 50ºC. 
The evaluated functional properties are: stability and clarity of the pasta, acidity titulable, swelling capacity, determination of the gelatinizatión point, true density, bulk density and porosity. 

This investigation demonstrate the great potential of the hydrolysates of starch of D. trífida like an alternative to respond to the demands of the industrial processes in the production of foods, such as bakery products, sauces, yogurts, marmalades and frozen products.
Termamyls are one of the main enzymes used in industry. 

 

 

USES OF TERMAMYL:

-Increased adjunct inclusion:

Adjuncts like corn, rice and sorghum starch have high gelatinization temperatures. 
Malt ?-amylases become inactive at these temperatures. 

The result is inconsistent with starch degradation. 
That limits the proportion of these adjuncts you can include in your beers. 

This thermostable product delivers consistent liquefaction at high temperatures. 
That means you can increase adjunct inclusion in your beers.   
 

-Increased brewhouse capacity:

The exceptional power of this liquefaction product allows for thicker mashes without the risk of high viscosity. 
You can use this versatility to increase the capacity of your brewhouse. 

 

-Consistent extract yield:

A liquefaction step that uses only malt enzymes can lead to inconsistent starch degradation. 
This in turn leads to inconsistent extract yield. 
This heat-stable product delivers consistent liquefaction at high temperatures. 

 

 

USAGE AREAS OF TERMAMYL:

-Starch industry: 

Termamyl is used for continuous liquefaction of starch in steam jet cookers or similar equipment operating at temperatures up to 110ºC and thereby taking advantage of the extreme heat stability of this enzyme.

 

-Alcohol industry: 

Termamyl is used for thinning of starch in distilling mashes.
The heat stable of the enzyme is important advantage in the thinning of mashes .

 

-Brewing industry:

Termamyl is used for adjunct liquidification (unmalted grains such as corn, rice, rye, oats, barley, and wheat used in brewing beer which supplement the main mash ingredient - malted barley). 
Due to the heat stability of the enzyme, the cooking programme can be simplified, Termamyl also means more of the adjunct can be used.

 

-Sugar industry:

Termamyl is used to break down starch present in cane sugar.
The starch content in the raw sugar is reduced which improves refinery filtering 

 

-Starch

-Alcohol

-Brewing

-Sugar

 

 

BENEFITS OF TERMAMYL:

-Faster and more consistent liquefaction

-Lower mash viscosity, resulting in easier wort production

-No risk of resistant or retrograded starch formations, or insufficient saccharification

-Reduced processing costs through more efficient liquefaction, increased yield of up to 1%

-Improved flexibility of use of various cereal grain adjuncts

-Reduced energy consumption due to lower temperatures when handling decoction mashes

 

 

APPLICATIONS OF TERMAMYL:

Termamyl is used in the following industries: Starch industry - the enzyme is used for continuous liquefaction of starch in steam jet cookers or similar equipment operating at temperatures up to 110ºC and thereby taking advantage of the extreme heat stability of this enzyme.
Alcohol industry - the enzyme is used for thinning of starch in distilling mashes. 

The heat stable of the enzyme is important advantage in the thinning of mashes .
Brewing industry - Termamyl is used for adjunct liquidification (unmalted grains such as corn, rice, rye, oats, barley, and wheat used in brewing beer which supplement the main mash ingredient - malted barley). 

Due to the heat stability of the enzyme, the cooking programme can be simplified, Termamyl also means more of the adjunct can be used.
Sugar industry - Termamyl is used to break down starch present in cane sugar.
The Termamyl content in the raw sugar is reduced which improves refinery filtering.

 

-Food & Nutrition — Beverage

-Energy Drinks

-Other Non-Alcoholic Beverages

 

 

ADVANTAGES OF TERMAMYL:

 
- Facilitating the liquefaction of the must.

- Decrease in saccharification time.

- Gain of extract available for fermentation.

- Assists the processing of adjuncts.

- Decrease in must viscosity, improving filtration.

 

 

SPECIFICATIONS OF TERMAMYL:

-CAS Number: 9000-90-2

-Grade: Food

-Est. Shipping: Ships in 1-2 Business Days

-Appearance: liquid

-Color: brown

-Density: 1.26 g/ml

-Flash Point: >100 °C (212 °F)

-Odor: characteristic

-pH: 9-Apr

 

 

HANDLING OF TERMAMYL:

Avoid formation of dust and aerosols
Ensure adequate ventilation
Liquid enzyme preparations are dustfree preparations. However, inappropriate
handling may cause formation of dust or aerosols. 

 

 

STORAGE OF TERMAMYL:

Keep tightly closed in a dry and cool place.
Temperature 0-25 °C (32-77 °F).

 

SYNONYMS:

AMYLASE
ALPHA
ANIMAL DISTASE
AMY(a-Amylase)
Amylase(bacterial)

 

 

IUPAC NAME:

1,4-?-D-Glucan-glucanohydrolase
1,4-?-D-Glucan-glucanohydrolase 
4-alpha-D-glucan glucanohydrolase
a-Amylase
Alpha Amylase
Alpha amylase
ALPHA-AMYLASE
Alpha-Amylase
Alpha-amylase
alpha-Amylase
alpha-amylase
Alpha-amylase
alpha-Amylase
alpha-amylase
alpha-Amylase diluted with Starch, from Bacillus subtilis