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The Role of Acid Protease in Alcohol Fermentation

Annzyme® acid protease refined by fermentation of Aspergillus niger can effectively hydrolyze protein at low PH, and is widely used in alcohol, liquor, beer, brewing, food processing, feed, leather processing and other industries.

Acid protease hydrolyze protein into amino acids, which are the best nutrients for yeast growth and fermentation promoters. In addition to a large amount of starch,corn raw material also contain a certain amount of crude protein tightly bound to starch, affecting the hydrolysis rate of starch. Acid protease is added in the fermentation process to release some starch by hydrolyzing protein so as to create the conditions for the saccharification of amylase and to provide more abundant nutrients for yeast fermentation.

Specifically, acid protease has the following enzymatic functions during alcohol fermentation:

1, Promote dissolution of raw material particles

As acid protease has strong solubility to the granular matter of brewing raw materials, which creates favorable conditions for saccharification and fermentation. Acid protease can not only dissolve particulate matter itself, but also liberate the adsorbed α-Amylase, enabling saccharification and fermentation to proceed smoothly..

2, Conducive to microbial proliferation

Acid protease from fungus plays an important role in microbial proliferation. Because it is decomposed to produce L-amino acids, which can be directly extracted and utilized by microorganisms. In alcoholic fermentation, acid protease is added to make the protein in raw materials decompose better so as to provide more free amino acids for yeast and shorten the fermentation time.

3, Promote alcohol fermentation

The reason why acid protease promotes alcohol fermentation is to increase the level of FAN in the mash, promote the growth and reproduction of yeast, and reduce the substrate loss and energy consumption caused by the use of bacteria for amino acid synthesis.

4, Effect on mash viscosity

Acid protease has certain effect on the viscosity of fermentation mash. The study shows that the viscosity of fermentation mash decreases obviously with the increasing of acid protease. As the reduction of the mash viscosity, the pump efficiency and the effect of plate heat exchange and cooling can be improved, as well as the separation effect of hydraulic filter distillate lees.

5, Provide aromatic precursors and flavor substances

In the acidic liquor-making environment, acid protease hydrolyzes raw material protein into amino acids, which are the prerequisite for the formation of flavor components of Baijiu.

6, Degradation of yeast cell protein

Acid protease can effectively decompose yeast cell protein, and have the ability to degrade dead yeasts cells with no effect on the living yeast. The substance comes from decomposed dead yeasts by acid protease is not only good nutrients for microorganisms, but also can effectively provide precursors for flavor components of Baijiu.

About Annzyme®:

Annzyme is a new brand for Angel enzymes products. We are dedicated to providing customers with perfect solutions in many fields like baking, proteolysis, nucleic acid hydrolysis, starch further-processing etc, and already built highly automated production lines for enzymes and other biological products. We are committed to become the best enzymes supplier and service provider.

About Angel:

Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.


Press contact:

Angel Yeast Co., Ltd.

Address: 168 Chengdong Avenue, Yichang, Hubei, P. R. China

Tel: +86-717-6369520

Fax: +86-717-6370680

Email: aie@angelyeast.com

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