Amylase AG XXL September 2003 Technical Present. CStu-1

1 Unlocking the magic of natureNZCH - CStu - September 2003

Amylase AG XXLAmylase AG XXL

A new Amylase for theFruit & Vegetable

Processing Industry


Starch in the Fruit and Starch in the Fruit and Vegetable IndustryVegetable Industry

• Plants generate starch and other carbohydrates

• Photosynthesis

• Starch-containing Fruits and Vegetables are:• Apples and Pears• Tropical Fruits (Bananas, Maracuja, etc.)• Some stone fruits such as Nectarines, Peaches, etc• Some Vegetables such as Carrots

• During ripening, the starch is degraded by the fruit‘s own enzyme to glucose


Content of starch in Content of starch in apples and pearsapples and pears

• The content of starch varies from variety to variety• But the content of starch decreases over the ripening• Early harvested fruits can contain up to 3% starch

(30 g per kg fruits)• High acid fruits contain more starch than low acid

level fruits• Old juice apples (often old varieties) have a higher

starch content than “new” table fruits (e.g. Golden)


AmylopectinAmylopectin


AmyloseAmylose


Starch Types and the Starch Types and the differencesdifferences

Amylose Amylopectin

Amount in starch

14-27% Rest

Linkages alpha 1,4 alpha 1,4 & 1,6

Size (DP) 200- 2‘000 >> 2‘000

Shape Linear Branched


Amylase activity on Amylase activity on starchstarch


Six glucoseunits per coil

Amylose forms helix

Amylose helix interacts with iodine to give blue color

Retrograded starch (amylose)

Lipids

Iodine ReactionIodine Reaction


Iodine Color - FactsIodine Color - Facts• Different chain lengths => different colors• All color changes occur between Dp12 & Dp45• Six glucose units are required per iodine • Retrogradation occurs with Dp150 - Dp200 oligos.• Red iodine color is not a danger sign, merely an indication that the

saccharide profile contains more Dp20-30 oligosaccharides (increasing peak dextrose).

Dp1-12

YellowDp14-34

RedDp36-42

PurpleDp45+ BlueRed-

PurpleOrange Blue-Green


What is Amylase AG XXLWhat is Amylase AG XXL

• Amyloglucosidase as primary activity ( 460 AGU/ml)

• Acid Fungal Amylase Activity (high AFAU) presentation

• The result is a much faster reaction


Comparison of Amylase AG 300 L and Comparison of Amylase AG 300 L and Amylase AG XXLAmylase AG XXL

Product Amylase AG 300L

Amylase AG XXL

Amylo-glucosidase activity

300 AGU/ml 460 AGU/ml

Acid fungal-amylase activity (AFAU)

18-25 AFAU 80 – 100 AFAU

Ratio AFAU / AGU 0.08 0.2

Temperature optimumTemperature range

60°C30-60°C

65°C30-70°C

pH optimumpH range

4.52.8-5.5

4.02.6-6.0

Standard Dosage per1‘000 l juice (12°Bx)

20-60 ml 5-30 ml


Amylase AG XXL has an Amylase AG XXL has an optimal pH for our industryoptimal pH for our industry

Glucoamylase pH Profile

0

20

40

60

80

100

2.5 3 3.5 4 4.5 5 5.5 6 6.5 7 7.5 8

pH

% R

ela

tiv

e

Ac

tiv

ity


Following conditions have been used:

• Fresh pear juice (2003) with 14.3°Bx, pH 3.57

• Stored apple juice with 10.2°Bx and pH 3.25

• Stored apple juice with 10.2°Brix and pH 3.22

• Temperatures of 20, 50 and 60°C have been checked!

Lab. Evaluation (1)Lab. Evaluation (1)


Lab. Evaluation (2)Lab. Evaluation (2)

Temperature (°C)

Dosage Amylase AG 300L (g/1‘000 l)

Dosage Amylase AG XXL (g/1‘000 l)

20 20 10

50 20 5

60 20 5 (slightly better than at 50°C)

Dosage comparison to reach a negative Iodine test


Industry Evaluation (1)Industry Evaluation (1)

Enzyme used

Dosage °Bx

Temp.

Time Comments

Amylase AG 300 L

23 ml/1‘000 l

19 52°C After tank full ½ hour

Amylase AG XXL

6 ml/1‘000 l

19 52°C After tank full ½ hour

No difference in the iodine test.Potential for flux increase

Apple Juice Harvest 2003, pH 3.34


Industry Evaluation (2)Industry Evaluation (2)

Enzyme used

Dosage °Bx

Temp.

Time Comments

Amylase AG 300 L

20 ml/1‘000 l

19 49°C After tank full 1 hour

Amylase AG XXL

6 ml/1‘000 l

19 49°C After tank full 1 hour

No difference in the iodine test.

Apple Juice Harvest 2002, pH 4.05 /stored fruit


Conclusion of lab and industrial Conclusion of lab and industrial evaluationevaluation

• Amylase AG XXL showed as well in lab as under industrial conditions supperior performance

• We have been able to proof that only 25-40% Amylase AG XXL is needed compared to Amylase AG 300 L


Benefit of using Benefit of using Amylase AG XXLAmylase AG XXL

• High acid stable fungal amylase garantee efficient starch hydrolysis

• Higher activity of Glucoamylase at low pH• Excellent thermostability up to 70°C over

several hours• Temperature optimum at 65°C• Drastic lower dosage (2-3 times lower)

than any other amylase on the market

Documents

Amylase AG XXL September 2003 Technical Present. CStu-1