Angel High Performance Alpha-Amylase...

ANGEL α-CYCLODEXTRIN GLUCANOTRANSFERASE

ANGEL α-Cyclodextrin glucanotransferase is a cyclodextrin glucanotransferase preparation, manufactured by a

unique fermentation process using a selected strain belonging to Peanibacillus macerans.

CHARACTERISTICS1. Brown liquid.2. Optimum Temperature: 40~50℃.3. Optimum pH: 5.0~6.0.

MECHANISMANGEL α-Cyclodextrin glucanotransferase catalyzes the conversion of starch or other α-1,4-glucans to cyclodextrin.

APPLICATIONSANGEL α-Cyclodextrin glucanotransferase is a biocatalyst: catalyzes the conversion of starch to cyclodextrin; has a

unique role in VC carbohydrate derivatives、coupling sugar biosynthesis and modification of stevia.

USAGEα-Cyclodextrin glucanotransferase can be used for starch liquefaction and conversion of liquefied slurry to produced

CDs.We recommend an addition of about 5 units/g of dry starch for liquefaction at 70℃with a 15% starch slurry, then

use 5 unitsα-Cyclodextrin glucanotransferase per gram of dry starch at 30℃for 20hr.

SPECIFICATIONS25U/ml (liquid)

25kg/Barrel; 200kg/ Barrel

STORAGEThe liquid product should be kept between 4℃and 10℃, the declared activity is maintained for at least 3 months.

PRECAUTIONS1. the enzyme preparation is a biological product which contains large amounts of protein. The dust may cause allergy

when inhaled. Please take precautions to avoid direct contact with the product.2. In case of contact with the skin or eyes, rinse thoroughly with copious amount of water. Seek medical advice if lung

irritation occurs.……………

Angel High Performance Alpha-Amylase 15

DESCRIPTIONAngel High Performance Alpha-Amylaseis a food-grade starch hydrolyzing α-amylase with high heat and low pH

stability derived from Geobacillus stearothermophilus. The enzyme does not require additional calcium for operating

under industrial liquefaction conditions.

CharacteristicsName：Thermo-Stable α–Amylase

System name：EC.3.2.1.1,1,4-α-D-Glucan-glucanohydrolase

Activity: 150,000u/mL (minimum)

Specific gravity: 1.10 to 1.25 g/ml

Appearance: brown liquid

Effect of pHThe enzyme is stable in the range of pH5.0 to pH10.0, and effective in the range of pH5.0 to pH8.0, the optimum pH

is in the range of 5.5 to 6.0.

Effect of Temperature

The optimum temperature for enzyme is above 90℃, with most effective performance in the range of 95℃to 97℃.

The enzyme maintains considerable activity at higher temperatures (100℃or above).

Effect of CalciumThis product is stable under low level of Calcium. Addition of calcium improves the thermo-stability of enzyme.

Generally, a Calcium level of 50~70ppm is sufficient for the enzyme at high temperature.

ApplicationsThis product can be used in the fermentation processes of beer, MSG, candy, glucose, alcohol, citric acid, lysine,

lactic acid, glycerol, antibiotics, etc.

BenefitsThis product provides the following benefits:

-Excellent performance with no added calcium under most conditions

-Flexibility in process control

-Viscosity breakdown without generating high molecular weight starch fragments

-Less color substances formation

UsageThe exact usage of the enzyme is confirmed according to the raw materials type, industry, techniques applied,

termination product and concentration of substrate and so on. In order to confirm the best enzyme quantity, we

suggest that the optimal usage should be decided by small trials, the recommended usage of the main application

areas are listed below:

1. Beer industry:After mixing ingredients with water, for each ton of ingredient, add 45mL of the enzyme. Quickly

increase the temperature to 95℃- 97℃, for approximately 30 minutes, until liquefying completes.

2. Ethanol Industry:For each ton of ingredient add 45mL of the enzyme. Adjust the pH to 6.5-7.0. Heat and hold the

temperature at 100±5℃for 100 minutes. Saccharize after cooling.

3. MSG, candy and glucose industry:Mix ingredients with water according to specification, adjust the pH to about

6.2, and add about 85ml of enzyme to each ton of ingredient. If liquefying is done in a tank, heat the tank to 95℃-

100℃and hold the temperature for approximately 30 minutes. Whereas if steam jet method is used, heat steam jet

nozzles to 100±5℃and afterward s store liquid in a 95℃environment for 60 minutes or until viscosity meets the

requirement.

Specificationsliquid, 150,000U/mL

Sealed in Plastic Bucket; Net Weight 30kg/bucket.

StorageThe product if stored at 25℃below, 120d shelf life, if under the 4~10℃cold storage, shelf life is 12 months; under

warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can still be used,

usage should be increased accordingly.

The product is a bio-active substance, so sunlight, temperature, and humidity can cause inactivation of enzymes.

Therefore, should transport and store in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses

should be maintained in a clean, cool, and dry.

Precautions1. The product is a bio-active substance, inhalation of dust or aerosols may induce sensitization and may cause

allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be

avoided.

2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15

minutes.

3. Starch sources material should contact with the enzyme completely, larger contact area, more time and more

benefits.……………

Angel High-Conversion Efficiency Gluco-AmylaseGA-140

DESCRIPTIONAngel High-Conversion Efficiency Gluco-AmylaseGA-140is derived through extraction and refinementfrom

the Aspergillus niger, with high enzyme activity and glucose conversion. The product is widely used to produce

glucose by liquefaction and saccharification of starch from various sources including corn, wheat, barley, rice,

tapioca, potato etc.

CharacteristicsName：Gluco-Amylase

System name：EC.3.2.1.3，alpha-1,4-D-glycan(glucohydrolase)



pH: 3.0 to 5.0


Effect of pH: the operational range is from pH 3.0 to 5.5; the optimum pH range is from pH 4.0 to 4.4, for maximum

enzyme stability, the pH is 4.2.

Effect of Temperature:the effective temperature range is from 30～65Cthe optimum temperature range is from 55～

60C, for maximum enzyme stability, the temperature is 60C. Enzyme loss will dramatically increase if temperature is

over 65C. Commonly, if saccharified liquid is boiled at 80C, enzyme will be lost completely.

mechanismThe enzyme is an exo-amylase that has the ability to catalyze successive release of glucose units from the non-

reducing ends of dextrin and oligosaccharide chains by hydrolyzing linear (1.4-α-D), it also slowly catalyzes branched

(1.6-α-D) and (1.3-α-D) glucosidic linkages.

Applications and UsageThis product can be used in production of alcohol, sugar, monosodium glutamate, antibiotics, citric acid, beer,

Chinese rice wine, and other fermentation products. The recommended conditions for optimum industry operation is

temperature 58～62C, pH4.0-4.5; adjust pH first, and then add into Gluco-Amylase. The usage of the enzyme and

techniques come from the material data sheets. We suggest that the optimal usage should be decided by small trials.

Normally, the product is added at recommended dose of 0.67～0.77kg/MT DS.

1. Ethanol Industry:Raw materials are braised and cooled to 58~60℃, and pH adjusted to 4.0-4.5, then the product

is added at recommended dose of 0.67～0.77kg /MT, stirred and incubated for 30~60min, then cooled to 30℃for

fermentation with yeast. If the continuous saccharification is adopted, add the usage of enzyme by mash flux and pay

attention to preventing the mash to go short circuit without mashing outflow. During the saccharification process,

constant stirring is necessary.

2. Beer industry:This product can be added before fermentation and saccharification starts, which can improve

fermentation. Recommended usage is 0.20～0.48kg per ton malt.

3. Brewing industry:InChinese white, Yellow and koo rice wines industry, it can instead leaven, increase alcohol

concentration and shorten fermentation cycles. It can also be applied in vinegar and sauce industry.



StorageThe product if stored at 25Cbelow, could provide 120d shelf life, if under the 4~10Ccold storage, shelf life is 12

months; under warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can

still be used, usage should be increased accordingly.






avoided.


minutes.

3.Starch material should come in contact with the enzyme completely, larger contact area, more time and more

benefits. Continuous saccharification must occur evenly. To strictly control the temperature 58-60 C, heat

preservation temperature, and short-term high temperatures are strictly prohibited.………………..

Angel High-Conversion Efficiency Gluco-AmylaseGA-140M

DESCRIPTIONAngel High-Conversion Efficiency Gluco-AmylaseGA-140Mis derived through extraction and refinementfrom


glucose by saccharifying liquefied starch from various sources including corn, wheat, barley, rice, tapioca, potato etc.





pH: 3.0 to 5.0



enzyme stability is at pH 4.2.

Effect of Temperature:the effective temperature range is from 30～65C, the optimum temperature range is from 55

～60C, for maximum enzyme stability, the temperature is 60C. Enzyme loss will dramatically increase if temperature

is over 65C. Commonly, if saccharified liquid is boiled at 80C, enzyme will be lost completely.

mechanism

The enzyme is an exo-amylase that has the ability to catalyze successive release of glucose units from the non



Applications and UsageThis product can be used in production of alcohol, sugar from starch, monosodium glutamate, antibiotics, citric acid,

beer, Chinese rice wine, and other fermentation products. The recommended for optimum industry operation

condition is temperature 58～62C, pH4.0-4.5; commonly adjust pH first, and then add into Gluco-Amylase. The usage

of the enzymes may be according to the standard practices in the industry. We suggest that the optimal usage should

be decided by small trials. Normally, the product is added at recommended dose of 0.77～0.88kg/MT DS.

1. Ethanol Industry:Raw materials are braised and cooled to 58~60℃, and adjusted pH4.0-4.5, then the product is

added at recommended dose of 0.77～0.88kg /MT, stirred and incubated for 30~60min, then cooled to 30℃for



there must be constantly stirring.

2. Beer industry:This product can be added before fermentation and saccharification start, which can improve

fermentation. Recommended usage is 0.20～0.48kg per ton malt.


concentration and shortened fermentation cycles. It can also be applied in vinegar and sauce industry.



StorageThe product if stored at 25Cbelow, one can expect 120d shelf life, if under the 4~10Ccold storage, shelf life is 12

months; under warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can

still be used, usage should be increased accordingly.






avoided.


minutes.

3. Starchy materials should have contact with the enzyme completely; larger contact area, more time and more

benefits, Saccharification mixing fully intermittent, continuous saccharification must flow evenly. To strictly control the

temperature 58-60 C, heat preservation temperature, and short-term high temperature are strictly prohibited.…………….

Angel High-Conversion Efficiency Gluco-AmylaseGA-240

DESCRIPTION

Angel High-Conversion Efficiency Gluco-AmylaseGA-240is derived through extraction and refinementfrom


glucose by liquifaction and saccharification of starch from various sources including corn, wheat, barley, rice, tapioca,

potato etc.





pH: 3.0 to 5.0



enzyme stability is at pH 4.2.

Effect of Temperature:the effective temperature range is from 30～65C, the optimum temperature range is from 55

～60C, for maximum enzyme stability, the temperature is 60C. Enzyme loss will dramatically increase if temperature

is over 65C. Commonly, if saccharified liquid is boiled at 80℃, enzyme will be lost completely.

mechanismThe enzyme is an exo-amylase that has the ability to catalyze successive release of glucose units from the non



Applications and UsageThis product can be used in production of alcohol, sugar from starch, monosodium glutamate, antibiotics, citric acid,

beer, Chinese rice wine, and other fermentation products. The recommended for optimum industry operation

condition is temperature 58～62C, pH4.0-4.5; initially, adjust pH, and then add the Gluco-Amylase. The usage of the

enzyme is as per standard Industry practices. We suggest that the optimum usage should be decided by small trials.

Normally, the product is added at recommended dose of 0.45～0.55 kg/MT DS.

1. Ethanol Industry:Raw materials are braised and cooled to 58~60℃, and adjusted to pH4.0-4.5, then the product

is added at recommended dose of 0.45～0.55 kg /MT, stirred and incubated for 30~60min, then cooled to 30℃for



constant stirring is necessary.

2. Beer industry:This product can be added before fermentation and saccharification start, which can improve

fermentation. Recommended usage is 0.12～0.28 kg per ton malt.


concentration and shortened fermentation cycles. It can also be applied in vinegar and sauce industry.



StorageThe product if stored at 25Cbelow, provides 120d shelf life, if under the 4~10Ccold storage, shelf life is 12 months;

under warranty, measured activity not less marked activity. Exceeding shelf life, enzymes may decrease, but can still

be used, usage should be increased accordingly.


Therefore, during transport and storage the product should remain dry and cool. Avoid direct exposure to sunlight or

moisture. Warehouses should be maintained in a clean, cool, and dry.



avoided.


minutes.

3.Starchy materials should have contact with the enzyme completely, larger contact area, and more time are most

beneficial, Saccharification mixing fully intermittent, continuous saccharification must flow evenly. To strictly control

the temperature 58-60C, heat preservation temperature, or short-term high temperature is strictly prohibited.…………….

ANGEL HALOHYDRIN DEHALOGENASE

DESCRIPTIONAngel Halohydrin Dehalogenase is a newly developed technical-grade enzyme product，which comes

from Escherichia coli. The enzyme was prepared by fermentation, filtration, extraction and purification. It is a

hydrolase (EC 3.8).

CHARACTERISTICS1. The optimal pH is 7.0-8.0, stable at pH 7.0-9.0 range.

2. The optimum temperature is 50 ℃, has good thermal stability.

3. The light yellow transparent liquid with unique smell, high catalytic efficiency.

MECHANISMUnder the optimal pH, temperature and substrate concentration, Halohydrin Dehalogenase enantioselectively and

efficiently catalyzes the epoxides-ring opening reaction by accepting a wide range of nucleophiles N3-, NO2

-, CN-,

OCN-, SCN- in addition to halide ions, to produce a series of optically pure β-substituted alcohols.

APPLICATIONS1. Synthesizes important chiral epoxy compounds.

2. Epoxides-ring opening reaction by accepting a wide range of nucleophiles N3-, NO2

-, CN-, OCN-, SCN-.

USAGESuggested amount: enzyme of 25-38 million units per one mol substrate.

SPECIFICATIONSThe activity of Halohydrin Dehalogenase is NLT 120,000 u/ml

Packing: 200 kg/barrel.

STORAGEKept in a place between 4 and 15℃. Avoid direct sunlight. Shelf life: 2months.

PRECAUTIONSThe enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take

precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of

contacted with the skin or eyes, Seek medical advice if lung irritation occurs.…………..

Angel High Performance Alpha-Amylase 9

DESCRIPTIONAngel High Performance Alpha-Amylaseis a food-grade starch hydrolyzing α-amylase with high heat and low pH

stability. It is derived from Geobacillus stearothermophilus. The enzyme does not require additional calcium for

operating under industrial liquefaction conditions.

CharacteristicsName：Thermo-Stable α–Amylase

System name：EC.3.2.1.1,1,4-α-D-Glucan-glucanohydrolase




Effect of pHThe enzyme is stable in the range of pH5.0 to pH10.0, and effective in the range of pH5.0 to pH8.0, the optimum pH

is in the range of 5.5 to 6.0.

Effect of TemperatureThe optimum temperature for this productis above 90℃, with most effective performance in the range of 95℃to

97℃. The enzyme maintains considerable activity at higher temperatures (100℃or above).

Effect of CalciumThis productis stable under low level of Calcium. Addition of calcium improves the thermo-stability of enzyme.

Generally, a Calcium level of 50~70ppm is sufficient for the enzyme at high temperature.

ApplicationsThis product can be used in the fermentation processes of beer, MSG, candy, glucose, alcohol, citric acid, lysine,

lactic acid, glycerol, antibiotics, etc.

BenefitsThis productprovides the following benefits:

-Excellent performance with no added calcium under most conditions

-Flexibility in process control

-Viscosity breakdown without generating high molecular weight starch fragments

-Less color substances formation

UsageThe exact usage of the enzyme is confirmed according to the raw materials type, industry, techniques utilized,

termination product and concentration of substrate and so on. In order to confirm the best enzyme quantity, we

suggest that the concrete usage should be decided by small trials, the recommended usage of the main application

areas are listed below:

1. Beer industry:After mixing ingredients with water, for each ton of ingredient, add 70mL of the enzyme. Quickly

increase the temperature to 95℃- 97℃, for approximately 30 minutes, until liquefying completes.

2. Ethanol Industry:For each ton of ingredient add 70mL of the enzyme. Adjust the pH to 6.5-7.0. Heat and hold the

temperature at 100±5℃for 100 minutes. Saccharize after cooling.

3. MSG, candy and glucose industry:Mix ingredients with water according to specification, adjust the pH to about

6.2, and add about 0.15L of enzyme to each ton of ingredient. If liquefying is done in a tank, heat the tank to 95℃-

100℃ and hold the temperature for approximately 30 minutes. Whereas if steam jet method is used, heat steam jet

nozzles to 100±5℃ and afterward s store liquid in a 95℃ environment for 60 minutes or until viscosity meets the

requirement.



StorageThe product if stored at 25C orbelow, 120d shelf life, If under the 4~10Ccold storage, shelf life is 12 months; under

warranty, measured activity not less marked activity. Beyond recommended shelf life, activity of enzymes may

decrease, but can still be used, usage should be increased accordingly.

The product is highly bio-active, so sunlight, temperature, and humidity can cause inactivation of enzymes. Therefore,

it should be transported and stored in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses




avoided.


minutes.

3. Starchy materials should contact with the enzyme completely, larger contact area, more time and more benefits.…………….

ANGEL NUCLEASE

DESCRIPTION Angel nuclease is a 5'-Phosphodiesterase preparation produced by Penicillum citrinum fermentation. This unique

enzyme is produced by a proprietary process consisting of extraction, microfiltration, ultra-filtration, freeze-drying and

refining, under highly controlled conditions to restore good stability and activity. .

CHARACTERISTICS 1. The optimum reaction pH of 5.2, and more stable with 5.0-8.0

2. The optimum reaction temperature of 68℃.

3. The angel nuclease which has a pleasant odor, efficient, and has better solubility and fluidity, is a pale yellow

powder.

MECHANISM Under a certain temperature, pH value and substrate concentration. Angel nuclease can hydrolyze RNA to 5'-

nucleotides. The 5'-nucleotides are natural healthy nutrients, and the nucleotide 5'-GMP and 5'-AMP are well known

natural flavour enhancers. Together with angel deaminase which converts the nucleotide 5'-AMP to the flavour

enhancer 5'-IMP. The deaminase can further transform yeast extracts to natural flavour enhancer.

APPLICATIONS 1. Industrial production of 5'- nucleotides.

2. Industrial production of high nucleotides extract.

USAGE

According to the different types of substrate and different substrate concentration, the dosage of Angel nuclease

recommended is 2 – 10%. The enzyme preparation should be dissolved before added to the autolytic medium, for

making enzyme and substrate combined rapidly.

SPECIFICATIONS Activity : Not less than 50,000u/g.

Packing: 5kg/buc

STORAGE The product should be kept in a dry place under 25℃and avoid direct sunlight. Shelf life: 18months. If storage them

below 10℃, you can extend the shelf life.

PRECAUTIONS 1. The enzyme preparation is a biologically acitive product which contains large amounts of protein. The dust may

cause allergy when inhaled. Please take precautions to avoid direct contact with the product.

2. In case of contact with the skin or eyes, rinse thoroughly with copious amount of water. Seek medical advice if

lung irritation occurs.

3. The nuclease is a biologically activity material, easily suppressive, destructive by oxidant and heavy metal (Cu2+,

Mn2+, Pb2+,Mg2+ and so on), should avoid contact with such chemicals.……………..

ANGEL PAPAIN

DESCRIPTION The emulsion harvested from the immature outer skin of papaya fruit is then processed using standard purification

techniques such as extraction, microfiltration, ultrafiltration, freeze-drying and refining, to produce the commercial

papain. It is a biologically active natural enzyme, with very high activity for proteolysis.

CHARACTERISTICS 1. The optimum reaction conditions vary with different substrates. The enzyme preparation has a wide range of pH

values compared with the other proteases, and it is very stable in slightly acidic to neutral conditions,. The optimum

range of pH value is 6.0-7.0.

2. The optimum reaction temperature is 55℃, and most stable within 40℃- 60℃range.

3. In the presence of cysteine, glutathione and other reducing agents, the activity of the enzyme preparation can be

enhanced.

4. The product is a powder from white to pale yellow color

MECHANISM Under a certain temperature, pH value and substrate concentration, Angel papain can catalyze the hydrolysis of

proteins (mainly the peptide bond of the arginine and phenylalanine ) to generate peptone, peptides with respective

end amino acids..

APPLICATIONS The enzyme preparation can be used in food industry (meat processing, fruit and vegetable processing, beer

processing, baking, extract of meat or bone, and health care products of animals or plants), pharmaceutical industry

(made to the papaya tablet, papaya throat tablets, enteric-coated tablets), textile industry, leather industry, feed

industry, cosmetics industry, washing industry etc.

USAGE

According to the different types of substrate and different substrate concentrations, the dosage of Angel papain

recommended is 1 - 3 %. The enzyme should be dissolved before added to the autolyzer, for making enzyme and

substrate to combine rapidly.

SPECIFICATIONS The activity is from 6,0000u/g to 350,0000u/g(refined),

The activity is from 6,0000u/g to150,0000u/g(crude).

Aluminium component packing, 1kgx10 package per box; 1kgx20 package per box.

STORAGE The product should be kept in a dry place under 25 ℃and avoid direct sunlight. Shelf life: 24 months.

PRECAUTIONS 1. The enzyme preparation is a biological product which contains large amounts of protein. The dust may cause

allergy when inhaled. Please take precautions to avoid direct contact with the product.

2. In case of contact with the skin or eyes, rinse thoroughly with copious amount of water. Seek medical advice if

lung irritation occurs.

3. Papain is a biologically activity material, easily suppressed or destoyed by oxidant and heavy metal (Fe3+,

Cu2+, Hg+, Pb2+ and so on), should avoid contact with them.…………..

ANGEL NEUTRAL PROTEASE

DESCRIPTIONThis enzyme is derived from the fermentation products of Bacillus Subtilis, Angel protease hydrolyzes N-terminal

peptide bonds of non-polar amino acid residues and may preferentially attack denatured and intercellular proteins

with exposed hydrophobic amino acid residues. It is widely used in brewery fermentations and in the manufacture of

alcohol, food processing, feed additives, leather processing, etc.

CHARACTERISTICS

Spec\Type Solid

AppearanceIndustrial Grade Feed Grade

Yellow Brown Powder Yellow Brown Powder

*Activity Unit (U/g) 40000-80000

Working Temp 35℃-45℃

Working pH 6.5-7.5

Size or Density ≥60%(Standard Mesh Size 40)

*Activity: One Activity Unit is the amount of Neutral protease required to liberate the equivalent of 1 μg of

Tyrosine per minute under the specified conditions and at 40℃, pH 7.5

APPLICATIONSNeutral protease is a water soluble enzyme that is capable of breaking down peptide bonds in proteins. It breaks

down and increases protein dispersibility, solubility, palatability and digestibility. The effectiveness of this Neutral

protease is achieved through continuous technical research and bioengineering refinements.

1. Neutral protease consumed by the animal along with the feed, will work under the harsh condition of the stomach to hydrolyze protein into peptides and amino acids, promote digestion and absorption, and yield greater return of profit from feed.

2. Neutral protease is also a very useful tool in the leather and fur industry, as it softens and adds suppleness to lower grade materials, yet at the same time strengthens the root of the fur. Fur treated with Neutral protease will show a noticeable sheen, and further processing such as dye will more easily bind. Overall, treated leather and fur result in higher quality and provide greater return to its user.Recommended dosage is200-250U/gat 35-42℃PH7.1-7.5 fordepilation and 10-20U/gat 35-42℃PH7.1-7.5 for softening.

3. Neutral protease helps recovery of silver from waste film. Recommended dosage is20-23U/gat 45℃PH7.0-7.5.

USAGEFeed additives: Recommended dosage is 60-200g ofneutral protease(50000U/g) per ton of complete feed. The

product should be well mixed with feedstuff.

SPECIFICATIONSSolid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag

STORAGETransport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original

sealed package, the activity of solid enzyme remains stable for a period of up to 6 months.



contacted with the skin or eyes, Seek medical advice if lung irritation occurs.………..

ANGEL α-AMYLASE

DESCRIPTIONDerived from fermentation products of Bacillus subtilis, Angel α-amylase is used to hydrolyze preferentially a -1,4

linkages in short chain oligosaccharides produced by the action of other enzymes on amylose and amylopectin e.g.

α-glucosidases.

CHARACTERISTICS

items Liquid Solid

Physical Appearance brown solution Light brown powder

*Activity

（Solid: U/g; Liquid: U/ml）2000 3000 2000-4000

OptimumTemperature 60℃-70℃ Effective pH 6.0-7.0

Optimum pH 6.0-6.4

Activator Ca++ ions（necessity）

*Activity: One unit of α-amylase activity is defined as that quantity of enzyme which catalyses one mg of hydrolysis of

glycosidic linkages in one hour at 60℃and pH 6.0.

MECHANISM supplement the deficiency of endogenous enzyme during weaning period. Improve the utilization of grain starch.

Reduce environmental pollution by increasing the absorption of nutrient.

APPLICATIONS1. Maltose, monosodium glutamate

6-8U per one gram of material1. Beer industry

6 U per one gram of material2. Used in the desizing of textile

Dosage is about 0.2% ( 2000U/g ), at 60℃-80℃20-40min.3. Other Industries

6-8U of enzyme activity units/1g of starch, The concentration of calcium ion is 150ppm.

USAGEFeed additives: Recommended dosage is 25-50g ofα-amylase(2000U/g) per ton of complete feed. The product

should be well mixed with feedstuff.


Liquid: sealed in plastic bucket, net weight 25kg/bucket


sealed package, activity of solid enzyme remain stable for a period of up to 6 months, and activity of liquid enzyme

remain stable for a period of up to 6 months.



contacted with the skin or eyes, Seek medical advice if lung irritation occurs.…………….

ANGEL PHYTASE

DESCRIPTIONDerived from the fermentation products of Aspergillus niger,Angel phytase is an enzyme that catalyzes the hydrolysis

of phytic acid(myo-inositol hexakisphosphate) an indigestible, organic form of phosphorusthat is found

in grainsand oil seeds, and releases a usable form of inorganic phosphorus.

CHARACTERISTICS

Items Solid

Physical Appearance white Powder Granule

*Activity （Solid: U/g; Liquid: U/ml） 5000 10000 20000 40000 5000

Density ≥80%(mesh size 40)

Effective pH 3.5-7.5

Effective Temperature 35℃-65℃Loss on Dry ≤8%

*Activity : One activity unit of phytase is the amount of enzyme, which liberates 1 μmol of inorganic phosphorus

from 0.005mol/L sodium phytate(SIGMA, P-3168) in one minute at 37℃and pH5.0.

MECHANISM Hydrolyze phytate in feed, release digestible phosphorus, increase the utilization of phosphorus in feed Reduce the amount of supplemental inorganic P, decrease the feed cost, save space of formula Decrease the excretion of P in manure and the environment pollution Improve the availability of nutrients such as minerals and proteins, improve the animal performance Cut down the risk of the heavy metals by supplemental di-calcium phosphate

APPLICATIONSPhytase application can reduce phosphorus excretion by up to 50%, a feat that would contribute significantly

toward environmental protection. Furthermore, phytase supplementation leads to improved availability of

minerals and trace elements. In addition to its major application in animal nutrition, phytase is also used for

processing of human food. Research in this field focuses on better mineral absorption and technical

improvement of food processing.

USAGETable 1 Dosage Recommended in Complete Feeds

AnimalPhytase

(U/ton)

Quantity of Substitued CaHPO4

(Kg/ton)

Laying hens 300,000 8.5-9.2

Swine 500,000 6.0-8.5

Laying Duck 500,000 9.0-12.0

Broiler/Meet duck 500,000 6.0-8.5

Table 2 Matrix values of phytase 5000

Laying hens Laying Duck Broiler/Meet duck Swine

DE, Mcal/kg 530 530 530 120

CP, % 2250 2250 2200 2000

Lysine, % 100 100 100 75

Calcium, % 1700 1750 1000 1150

Available P, % 1900 2100 1000 1000

Total P, % 2300 2500 1180 1200



sealed package, activity of solid enzyme remains stable for a period of up to 12 months.




CELLULASE

DESCRIPTIONCellulase enzyme was derived through fermentation, extraction and refinement from Trichoderma species. It is mainly

used to degrade cellulose in fibers to create simple sugars. It is capable of breaking down cellulose and fibers into

simple sugar units, resulting in greater utilization of raw ingredients.

CHARACTERISTICS

Items Solid Liquid

Physical Appearance Light yellow powder Brown liquid

*Activity（Solid: U/g; Liquid: U/ml） 10000-50000

Effective Temperature 40℃-60℃Optimum Temperature 50℃


Optimum pH 4.6-4.9

*Activity : One activity unit of cellulase is the amount of enzyme, which liberates 1 mg of reducing sugar from

carboxymethyl cellulose sodium solution in 1 hour at 50℃ and pH4.8.

MECHANISM1. Eliminate anti-nutritional effects of soluble xylan in animal feedstuff, decrease chyme viscosity.2. Break down cell wall of cereal to improve nutrient release and digestibility.3. Improve animal uniformity and performance.4. Increase cereal by-product utilization and reduce the cost of feedstuff.5. Reduce environmental pollution by increasing the absorption of nutrient.

APPLICATIONS1. Fabric and Textiles: Fabrics treated with cellulase show significant signs of improvement in terms of finish, sheen,

flexibility, air-permeability, insulation, and softness. The cellulase process also causes fabric to develop permanent resistance to lint, fuzz and pill buildups and ease further treatments and dye processes. The use of cellulase versus traditional stone washing of jean wear is more time efficient yet reduces tears and flaws, ensuring more consistent and reliable results. Amount of cellulase required is 0.5-2.0% of the weight of the fabric, with a processing time of 40-80 minutes.

1. Breweries and Wineries: Cellulase breaks down plant cell walls and membranes, boosts the release of starch, and in turn, release of alcohol.

2. Animal Feed: As an additive to animal feed, cellulase can enhance the digestibility of animal feed, and it is also beneficial to protein digestion and absorption. By adding cellulase into animal feed, animals will show significant signs of increase in weight, milk and egg production, greater ability to adapt to different environments, and a better immune system. When used in food, Chinese medicine, etc., the effectiveness, absorption, and nutritional effects tend to yield better results than those without the enzyme addition.

USAGERecommended dosage is 200g ofmannanase(10000U/g) per ton of complete feed. The product should be well

mixed with feedstuff.



STORAGE

Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original






ANGEL ACID PROTEASE

DESCRIPTIONDerived from the fermentation products of Aspergillus niger, Angel acid protease catalyzes amide (peptide) bond

hydrolysis in protein or peptide substrates. It is widely used in brewery and manufacture of alcohol, food processing,

feed additives, leather processing, etc.

CHARACTERISTICS

Spec\Type Solid

AppearanceIndustrial Grade Feed Grade

Yellow Brown Powder Yellow Brown Powder

*Activity Unit (U/g) 40000-80000 30000-80000

Working Temp 30℃-45℃

Working pH 2.5-5.0

Size or DensityStandard Mesh Size 40 Standard Mesh Size 40

≥80% ≥60%

*Activity: One Activity Unit is the amount of Acid Protease required to liberate the equivalent of 1 μg of Tyrosine

per minute under the specified conditions and at 40℃, pH 3.0

APPLICATIONSAcid protease is a water soluble enzyme that is capable of breaking down peptide bonds in proteins. It breaks down

and increases protein dispersibility, solubility, palatability and digestibility. The effectiveness of this Acid protease is

achieved through continuous technical research and bioengineering refinements.1. Acid Protease is mainly used in alcohol fermentation. It is ideal for use in the industries that utilize corn, rice, wheat

and other high starch content ingredients. With the aid of acid protease, alcohol production becomes more efficient and less time consuming.

2. Acid Protease when used as an additive in high starch products such as bread, or in high protein products such as sausage, helps increase quality by modifying starch content and by enhancing the flavour and taste of the food. In soy sauce production, Acid Protease help increase the concentration of amino acids. In beer production, Acid Protease can even replace the use of Papain and pineapple protease.

3. Acid Protease consumed by the animal along with the feed, will work under the harsh condition of the stomach to hydrolyze protein into peptides and amino acids, promote digestion and absorption, and yield greater return of profit from feed. Enzyme supplements are especially important for young animals because their digestive tracts are not fully developed.

4. Acid Protease is also a very useful tool in the leather and fur industry, as it softens and adds suppleness to lower grade materials, yet at the same time strengthens the root of the fur. Fur treated with Acid Protease will show a noticeable sheen, and further processing such as with dye will allow to more easily bind. Overall, treated leather and fur result in higher quality and provide greater return to its user.

USAGE1. Levels: in alcohol fermentation from corn, the amount of enzyme used usually ranges between 10-16 activity units

per gram of ingredient, depending on ingredients and other considerations. An example would be if 14 activity units

per gram ingredient is chosen, then for each ton of ingredient, 280 g of 50000 U/g Acid Protease would be used. If

40000 U/g of Acid Protease is used, then 350 g should be needed. In food and feed, the amount used will depend on

the specific need of the cllent and should be adjusted accordingly, with a suggestion of 5-10 U/g ingredient to begin

with. For soy sauce production, the suggested rate is 25 U/g ingredient, and for beer, 5 U/g ingredient is suggested.

2. Methed:

a) Initial fermentation of Alcohol: After filling 1/3 of the ingredients into the fermenting cellar, add in a full amount of

livened enzyme. Continue filling cellar and ferment.

b) Post-fermentation of alcohol: Add acid protease to the fermenting batch through the successive sugar-adding slot

provided on the fermenting cellar.

c) Fermenting solids to produce alcohol: After heating the ingredients, cool down to the ideal temperature range and

add the whole required amount of acid protease. Be sure the enzyme is thoroughly mixed in.

d) Yeast production through fermentation of solid or production of single cell protein feed: After heating, cool the

ingredients to 30℃. Add 20 units of Acid Protease per gram of ingredient to lukewarm water, after dissolving, add

yeast strain and mix well into batch of ingredients and ferment.







ANGEL XYLANASE

DESCRIPTIONThis enzyme is derived from the fermentation products of Trichoderma reesei. Angel xylanase is able to breakdown

xylan at the β-1,3-D-xylanosidic bond to eliminate the anti-nutritional factor, and increase the utilization of feedstuff.

CHARACTERISTICS

Items Solid Liquid

Physical Appearance white Powder or Granular Brown Solution

*Activity （Solid: U/g; Liquid: U/ml） 50000-100000




*Activity : One activity unit of xylanase is the amount of enzyme, which liberates 1 μmol of reducing sugar from

the substrate in one minute at 37℃and pH5.5.

MECHANISM Eliminate anti-nutritional effects of soluble xylan in animal feedstuff, decrease chyme viscosity. Break down cell wall of cereal to improve nutrient release and digestibility. Improve animal uniformity and performance. Increase cereal by-product utilization and reduce the cost of feedstuff. Reduce environmental pollution by increasing the absorption of nutrient.

APPLICATIONSxylanases helps to break down plant cell wallswhich are used as food additives to poultry, in wheat flour for

improving dough handling and quality and improving of baked products. Other applications are for the extraction

of coffee, plant oils, and starch, in the improvement of nutritional properties of agricultural silage, grain feed. In

combination with pectinase and cellulose, it is applied for clarification of fruit juices and degumming of plant fiber

sources such as flax, hemp, jute, and ramie.

USAGERecommended dosage is 100-200g ofxylanase(10000U/g) per ton of complete feed. The product should be well









contacted with the skin or eyes, Seek medical advice if lung irritation occurs.……………….

ANGEL MANNANASE

DESCRIPTIONThis enzyme is derived from the fermentation products of Bacillus lentus, Angel mannanase targets the hydrolysis of

complex polysaccharides of plant tissues into simple molecules like manno-oligosaccharides and mannoses. It is

used foremost as additives in feed that contains soya and maize and that is intended for broiler hens and swine.

CHARACTERISTICS

Items Solid Liquid

Physical Appearance white Powder Granular Brown Solution

*Activity （Solid: U/g; Liquid: U/ml） 30000 10000 10000




*Activity: One activity unit of mannanase is the amount of enzyme, which liberates 1 μmol of reducing sugar from

the substrate in one minute at 37℃and pH5.5.

MECHANISM Hydrolize mannan derived from a plant-based diet and decrease intestinal viscosity Break down cell wall of cereal to improve nutrient release and digestibility. Improve animal uniformity and performance. Increase cereal by-product utilization and reduce the cost of feedstuff. Reduce environmental pollution by increasing the absorption of nutrient.

APPLICATIONSMannanases are used mainly for improving the quality of food, feed and aiding in enzymatic bleaching of softwood

pulps in the paper and pulp industries. Reduction in weight gain and feed conversion efficiency in poultry birds has

been associated with intestinal viscosity due to different feeds. Different mannanase preparations are also used for

the hydrolysis of coffee mannan, thus reducing significantly the viscosity of coffee extracts. It can be used in

enzymatic oil extraction of coconut meat.

USAGERecommended dosage is 50-100g ofmannanase(5000U/g) per ton of complete feed. The product should be well










ANGEL β-GLUCANASE

DESCRIPTIONDerived from the fermentation products of Trichoderma reesei. Angel β-glucanase is able to catalyze the β-glucosan

in plants efficiently into glucose and other low molecular material, so as to reduce the viscosity of processed plants

and animal chymus.

CHARACTERISTICS

Items Solid

Physical Appearance white Powder or Granular

*Activity （Solid: U/g; Liquid: U/ml） 10000




*Activity : One activity unit of β-glucanase is the amount of enzyme, which liberates 1 μmol of reducing sugar

from the substrate in one minute at 37℃and pH5.5.

MECHANISMDecomposing the anti-nutritional factor of hemi-cellulose, namely, β-glucan and enhancing the nutrient

digestibility of plant feedstuff, specifically in:

1. Lowering chyme viscosity and improving the digestibility and utilization of nutrient.

2. Breaking down cell wall structure, thus making crude protein, fat and carbohydrates in grain cells get absorbed

more easily.

3. Reducing the propagation of harmful bacteria, improving the intestinal morphology to make it conducive to

nutrient absorption.

APPLICATIONSMainly used in feed and beer industry. In feed, it can promote the release of nutrients in feed cell, reduce β-

glucan viscosity in animal's intestinal tract, eliminate anti-nutritional factors, improve animal digestion and growth

and increase feed benefit. In beer production, it can hydrolyze cellulose of beer mash and help to improve the

fermentation and filtering effect.

USAGEFeed additives: recommended dosage is 50-150g of β-glucanase(10000U/g) per ton of complete feed. The

product should be well mixed with feedstuff.







α-GALACTOSIDASE

DESCRIPTIONDerived from the fermentation products of Aspergillus niger, Angel α-galactosidase homodimeric glycoprotein that

hydrolyses the terminal alpha-galactosyl moieties from glycolipids and glycoproteins. It predominantly

hydrolyzes ceramide trihexoside, and it can catalyze the hydrolysis of melibiose into galactose and glucose.

CHARACTERISTICS

Items Solid Liquid

Physical Appearance white Powder Brown Solution

*Activity （Solid: U/g; Liquid: U/ml） 1000 2000 500




*Activity : One activity unit of α-galactosidase is the amount of enzyme, which liberates 1 μmol of p-nitrophenol

from the substrate (p- NPG) in one minute at 37℃and pH5.5.

MECHANISM Hydrolysis of raffinose and stachyosein soy beans and other leguminous food and feed. Improve animal uniformity and performance. Increase cereal by-product utilization and reduce the cost of feedstuff. Improving the digestibility of animal and strengthening the immune system.

APPLICATIONSα-Galactosidases are used in the hydrolysis of raffinose and stachyose present in soy beans and other leguminous

food and feed that cause intestinal discomfort, flatulence and low feed utilization in monogastrites. In beet sugar

industry, α-galactosidases are used to remove raffinose from beet molasses increasing the sucrose yield. α-

Galactosidase is also used to improve the gelling properties of galactomannans to be used as food thickeners. the

enzymatic conversion of raffinose family oligosaccharides (RO) in soymilk may be a rational alternative to improve

the nutritional quality of this low-cost, high-quality protein supplement for humans and animals. in the pulp and paper

industry α-galactosidase could enhance the bleaching effect of β-mannanases on softwood pulp. In human medicine

this enzyme can be used for the treatment of Fabry’s disease or for the blood type conversion.

USAGERecommended dosage is 50-150g of α-galactosidase(500U/g) per ton of complete feed. The product should be

well mixed with feedstuff.


Liquid: sealed in plastic buckets, net weight 25kg/bucket






contacted with the skin or eyes, Seek medical advice if lung irritation occurs.

Angel High Performance Alpha-Amylase...

Documents

Transcript of Angel High Performance Alpha-Amylase...