EFKO has invested over RUB 800 mln. into an enzyme facility, a part of the Hi-Bio project. The company manufactures a range of enzymes for the food industry, agriculture, and detergents.
The phospholipase A2 enzyme ferments egg yolks increasing the emulsifying properties and preventing flaking. This enzyme improves the mayonnaise properties. Phospholipase A2 is also used for modified lecithin manufacturing with enhanced emulsifying properties and the required hydrophilic-lipophilic balance.
Phospholipase A1, just like phospholipase A2, is involved in phospholipid metabolism. More specifically, the enzyme affects the first bond of phospholipids and hydrolyzes them to fatty acids and lysophospholipids. For this reason, phospholipase A1 is extensively used for vegetable oil purification to remove phospholipids.
Chymosin is the most well-known enzyme. It has been used to clot (coagulate) milk in cheese and quark production. Chymosin hydrolyzes kappa-casein making clots. It also enhances the aroma, texture, and taste of the cheese.
Alpha amylases are commonly used in baking, brewing, liquor, and starch making. Alpha-amylase hydrolyzes the polysaccharide chain in starch and other long-chain carbohydrates at any location. It accelerates the hydrolysis resulting in oligosaccharide chains of various lengths. Adding amylase increases the dough fermentation rate and the volume of bread, making the crust color more intense, improving the taste and aroma, and extending its shelf life. Alpha-amylase is also used in some detergents, especially dishwashing and starch removal agents.
Protease-based bio detergents are widespread. Proteases in detergents work just like it does in the human body. Proteases are stable and break almost all proteins into amino acids, making them an excellent substance for organic stain removal. The destroyed protein particles are easily washed away with warm water.
Cellulase and β-glucanase
Cellulase and β-glucanase are used in the food, pulp and paper, and textile industry. Detergents with these enzymes are of special interest. For example, cellulase is used in disinfectants. Cellulase and β-glucanase remove dirt-absorbing cotton microfibrils formed when washing or wearing cotton clothes. The enzymes restore the original structure of cotton fibers, making the fabric cleaner and softer.
Cellulase and β-glucanase
These enzymes convert cellulose into glucose, which gives carbohydrates to the body as a source of energy and promotes plant food digestibility. The enzymes also reduce the chyme viscosity and improve its microbiology. Cellulase and β-glucanase fodder additives facilitate metabolism and increase farm animal and poultry yield.
Phytase is an enzyme food additive. It breaks phytates, the main storage form of phosphorus in plants. Phytase hydrolyzes phytate to Myo-inositol and inorganic phosphate, easily digested by animals. Phytase additives facilitate the absorption of phosphorus, calcium, magnesium, trace elements, crude protein, and amino acids, increasing the caloric value. With phytase, less inorganic phosphorus, calcium compounds, and synthetic amino acids are added to the fodder to save oil cake and fodder grain. The additive improves metabolism and increases livestock and poultry yield. Phytase is also used in the food industry to increase the caloric value of bread and cereals, and in the pulp and paper industry to remove phytate from the raw feed.
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