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Textile Enzymes


Acid Cellulase: The product efficiently degrades cellulose fibers under acidic conditions, and is widely used for bio-polishing and bio-stoning in garment washing plants and bio-polishing for knitted fabric in dyeing plants including Tencel, Rayon fabric and Spandex blend. It is characterized by having good strength retention, rapid bio-polishing activities and acceptable back staining of fabric.

 

Neutral Cellulase: The product efficiently degrades cellulose fibers under neutral conditions. It does not decrease strength of cotton fiber and it can also be used for one-bath process combined with bio-polishing and H2O2 removal activities in dyeing plants. It is characterized with short processing time, energy saving, environment-friendly, and low back staining.

 

Denim Washing Enzyme: It is a neutral cellulase, this product degrades cellulose fibers and is principally used for fabric abrasion. It produces high contrast, clear spots, strong three dimensional appearance, and very good anti-back staining ability.

 

Catalase: The product effectively breaks down residual hydrogen peroxide in aqueous solution after fabric bleaching. It also reduces fabric strength loss andcolor change resulting from dye oxidation.


α-Amylase: The product degrades starch and modified starch at a wide temperature range, and is used for de-sizing of all types of starched fabric. It offers the feature of high level starch hydrolysis and rapid de-sizing.

 

Alkaline Pectinase: The product degrades pectin-based substances in cotton fibers to remove impurities. It is used for fabric bio-scouring and linen degumming. In addition, this product is used for effectively removing fiber impurities at low and medium temperatures.


Feed Enzymes


The feed enzyme products can effectively overcome dietary anti-nutritional factors, reduce the viscosity of digesta, promote nutrient absorption, improvefeed conversion efficiency, and promote animal health. By using wholesome yet unconventional materials such as agricultural crop aftermath as feed ingredients, feed enzymes can reduce feed cost and provide economic benefits to the farm and feed industries. The overall result of this technology is to make the process cost effective, reduce the emission of organic waste and therefore environmental pollution.

 

Brewing Enzymes:


β-Glucanase: The product decreases wort β-glucan levels, significantly increases the filtration rate of wort and beer, and reduces the presence of chill-haze caused by β-glucan and pentosan insolubilities

 

Xylanase: It hydrolyzes xylan or pentosan, and reduces the wort viscosity to overcome the turbidity caused by xylan, pentosan and other carbohydrates.

 

Protease: It is used for hydrolyzing malt protein during beer saccha -rification to degrade macromolecular proteins into short peptides. This protease will increase the level of α-amino nitrogen, stabilize fermentation, prevent chill-haze caused by temperature, improve biology stability and prolong beer shelf life.

 

Thermostable α-Amylase: The product is used for starch liquefa -ction and saccharification and reduces mash viscosity and hydrolyzes starch into fermentable sugars.

 

α-Amylase: The product is used for improving malt saccharification ability, hydrolyzing starch into dextrin and malt sugar which provides abundant nutrients for yeast, and modifying flavors during controlled fermentation for beer and wine production.

 

Beer Saccharification Compound Enzyme: The product consists of β-glucanase, neutral protease, xylanase, and amylase. By decre -asing wort viscosity, this compound enzyme mixture increases filtration rates, wort clarity, levels of wort α-amino nitrogen and fermentable materials available for fermentative microbes. The product not only improves wort brewing ability, but also increases rate of saccharification.


Baking Enzymes


Xylanase: The product is typically used as a volume and texture improver in baked products. It hydrolyzes existing xylan in flour and improves dough mixing quality and water absorption. The product will enlarge bread volume and make the internal structure softer and more uniform.

 

Lipase: The product decomposes triglycerides in flour and is used for improving bread quality. The product increases dough whiteness and makes bread internal structure more uniform. It can be used as a substitute for chemical brightening agents and emulsifiers.

 

Fungal α-Amylase: The product hydrolyzes starch or amylopectin, and it is used for enlarging the volume of bread and dough to make the internal structure more even and elastic. In addition, it prolongs shelf life of baked products.

 

Protease: The product is suitable for making low-gluten flour and biscuits. It significantly reduces the level of gluten structure and improves both dough elasticity and plasticity.

 

Glucose Oxidase: The product is an oxido-reductase that catalyzes the oxidation of glucose to hydrogen peroxide and gluconic acid. It improves baking performance, dough strength and tolerance to stretching (kneading). The product can effectively replace chemical oxidants and regulators in formulation.

 

Juice Enzymes


Pectinase:The product can be used for fruit and vegetable processing by effectively decomposing pectin. The product reduces the viscosity of pulp, improves filtration rate and juice yield.

 

Cellulase: The product is used for handling pulp and fruit degradation. By breaking down or degrading plant cell wall and releasing active components, the cellulase will improve juice yield, reduce liquid viscosity, increase sugar level and soluble fibers in the processed food.

 

Xylanase: The product is suitable for juice extraction from fruits and vegetables which contains high level of hemicellulose. It can improve the availability of raw materials by effectively splitting the cell walls of fruits and vegetables. Using this product the client can expect the increased yields and improvement of juice homogeneity.

 

α-Amylase: The product can break down gelatinized starch and dextrin in fruit and vegetable juice thereby reducing the viscosity. α-Amylase will improve the filtration rate, increase the clarity of juice extracted from fruit and vegetable, and prevent turbidity and precipitation during chilling.

 

Pulp Enzyme: It is a compound enzyme containing pectinase, cellulase and xylanase and other active ingredients. It can effectively break down cell wall of fruits and vegetables to improve the juice yield and availability.

 

Plant Extraction Enzymes


Cellulase: The product is used for plant component extraction. It can break down cell wall, release active substances, improve the ratio of extractive materials, reduce the water retention of residues, and improve the utilization of raw materials.

 

β-Glucosidase: The product is used for extraction of plant glucose and related materials, and it efficiently converts glycosides into glucose. Therefore, utilization rate of such raw materials is improved and more value-added products are produced.

 

α-Amylase: The product can decompose starch to reduce the viscosity of extraction liquid, improve filtration rate and extraction yield.

 

Pulp and Paper Enzymes


They are used for pulping, bleaching, de-inking and pitch control in pulp and paper industry. Upon the use of these products, energy consumption and utilization of toxic, carcinogenic and chlorinated chemicals are reduced and even eliminated. It can improve pulp yield and whiteness.

 

Bio-energy and Bio-chemical Enzymes
These enzymes can be used for the production of bio-fuels, often referred as Second Generation Bio-fuel technology. The cellulose cock-tail enzymes can effectively convert lignocelluloses into monosaccharide that are then fermented into fuel and stock chemicals.