HTAA- PR Enzymes

It has been proved that starch slows down the filtration of sugar liquor in the refining of sugar. It is claimed that it exerts a considerable influence on the viscosity that it might double the viscosity. Further, it is well known that starch retards the rate of crystallization of sucrose.

HTAA-PR(sweetness booster for sugar cane juice processing) is an endo-amylase, catalyzes the release of successive glucose units from non-reducing ends of dextrin and oligosaccharide chains by hydrolyzing both linear and branched glucosidic linkages. It contains an extracellular enzyme produced by controlled fermentation of a selected strain of Aspergillus niger.

HTAA-PR is an endo-amylase that hydrolysis the alpha-1, 4-glucosidic bonds in amylose and amylopectin. It is used for glucose production from Saccharified starch. It is important to understand that starch is actually a complex sugar. Each starch molecule is a long chain of up to a thousand glucose molecules bonded either in a straight line or branching like the leafless arm of the tree.
Benefits:

• Prolonged use is seen to improve in ICUMSA.

• Competent degradation of starch into dextrin and glucose.

• Elevated sugar yields.

• Reduced risk of infection due to high temperature and low operating Ph.

• Reduced color formation leads to lowering refining needs reducing overall process costs.

• Improved crystallization and evaporation efficiency.

• Reduced starch losses.

• Low treatment costs and dosages.

• Increased sugar quality.

• A guarantee that the production process will always run smoothly and efficiently