Distizym® BA-N is an alpha-amylase enzyme produced from a selected strain of Bacillus Subtilis. It is used for the liquefaction and dextrinization of the gelatinized, digested starch in distilling mashes, at a temperature of 30-90oC.
Main activity: Distizym® BA-N hydrolyses 1,4-α-D-glycosidic bonds within the starch molecule. Products formed hereby are α-limit dextrines and oligosaccharides.
pH range: 4.0-8.0. The optimum is at pH 5.8-6.0, in the presence of calcium in the substrate.
Temperature range: 30-90oC. The optimum is at 70-80oC, in the presence of calcium in the substrate and at an optimal pH.
120 mL / ton of grain starch
250 mL / ton of potato starch or starch from other farinaceous raw materials
In case of a deviation from standard conditions, a higher or lower dosage might be required.
DIRECTIONS OF USE
Traditional digestion of starch without pressure
Dilute Distizym® BA-N with cold water in the ratio of 1:1.
Add Distizym® BA-N to the mash tank, at the start of the heating phase at the latest.
Depending on the raw material, Distizym® BA-N shows a good liquefaction effect already at temperatures of 30oC and a strong liquefaction effect at 50oC.
Depending on the heating rate, a more or less long liquefaction rest is kept at a mash temperature of 70-80oC before reaching the final temperature. It is recommended to add calcium (in the form of Ca(OH)2, CaCl2, etc) in amounts of 75-150 ppm related to pure calcium. This, at first, activates the enzyme and, at temperatures above 60oC, has an additionally stabilizing effect.
In case of mashes with a pH-value below 5.0, an adjustment to pH 6.0 is recommended.
Special pressure/thermo processes (high-pressure cooking process)
Please technical data sheet for directions of use
Optimum storage conditions at 0-10oC. Higher storage temperatures result in a shorter shelf life. Temperatures above 25oC must be avoided. Reseal opened packages tightly and use up as soon as possible.