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Starch Processing Enzyme

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  1. High Temperature Alpha Amylase

    used in excellent thermal stability for liquefaction of steam jet-cooked starch. It increases wort yield and grain adjunct cooking capacity.
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  2. Beta Amylase

    "an exo amylase that catalyses the release of successive maltose units by hydrolyzing glycosidic linkages from non-reducing end of dextrin chain. used to saccharify the starch from various sources corn, potato, wheat to form a range of maltose rich syrups. "
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