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AMYLO 300 L
INTRODUCTION :

AMYLO 300 L is an extracellular, amyloglucosidase enzyme derived from a selected

strain of Aspergillus niger. This enzyme is an exo-enzyme that hydrolysis linear 1,4 alpha
D-glucan linkages and branched 1,6 alpha D-glucan linkages from the non-reducing ends
of liquefied starch and releases glucose units. AMYLO 300 L is essentially free of
transglucosidase and converts liquefied starch to glucose.

SPECIFICATIONS :

AMYLO 300 L is standardized to a minimum activity of 1500 AG DNS UNITS/GM as

per the attached Assay Method detailed in Annexure II.

AMYLO 300 L is an amber liquid with a Specific Gravity of 1.2 and is completely
miscible with water.

AMYLO 300 L complies with FAO/WHO, GRAS and FCC III recommended
specifications for Food Grade enzymes.

APPLICATIONS :

BREWING :

AMYLO 300 L can be used for the production of low carbohydrate beer wherein limit
dextrins in the wort can be hydrolyzed to fermentable glucose, thus reducing the
carbohydrate level of the beer.

RECOMMENDED DOSE RATES :

AMYLO 300 L may be used at the mashing stage at a dose rate of 0.6 – 1.0 L/MT of
grist or at the fermentation stage at a dose rate of 2.5 – 5.0 ml/HL for the production of
low carbohydrate beers.

EFFECT OF TEMPERATURE :

Annexure II indicates the effect of temperature on the Residual Acitivity of AMYLO 300
L from which it is apparent that the optimal temperature range for the enzyme is between
57 – 63 Deg.C for saccharification.
EFFECT OF pH :

The pH profile of AMYLO 300 L is displayed in Annexure III and IV which indicates
that the optimal pH range is 4.0 – 5.0 and stability of AMYLO 300 L respectively.

PACKING :

AMYLO 300 L is available in standard 25 and 50 litre HDPE Drums.

STORAGE :

AMYLO 300 L should be stored in a cool, dry place. It retains its declared activity for 12
months when stored at 4 Deg.C and for atleast 6 months at 25 Deg.C.