It is a thermotolerant enzyme with hemicellulase and beta-glucanase activities, that is mainly used to reduce viscosity during mashing/saccharification of rye substrate.
Main activity: The main enzyme activities are based on various thermotolerant hemicellulases (hemicellulase: endo-1,4-β-D-mannanase: EC.184.108.40.206, endo-1,4-β-D-xylanase: EC 220.127.116.11, endo-1,3-β-D-xylanase: EC 18.104.22.168 and exo-1,4-β-D Xylosidase: EC 22.214.171.124) and a thermotolerant β-glucanase (endo-1,3 (4) -β-D-glucanase: EC 126.96.36.199 and endo-1,4-β-glucanase: EC 188.8.131.52).
pH range: 5.0-8.0. The optimum is at pH 5.5-6.5.
Temperature range: 30-90oC. The optimum is at 55-70oC.
Viscosity reduction in rye mash: 50 mL/ton
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® GL with cold water in the ratio of 1:1.
Add Distizym® GL to the mash tank, before or at the beginning of the heating phase.
Distizym® GL can also be added in the cooling phase (below 80 oC).
The closer the pH of the mash is to the pH optimum, the better is the temperature stability of the enzyme (max 90oC).
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 packagings tightly and use up as soon as possible.