SORGAINASE is a mixture of vegetal endoproteases and fungal exopeptidase standardised to 160 tyrosine units with a proteic hydrolysate. The endoproteolytic fraction hydrolyses proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. The fungal exopeptidase has an amino-peptidase activity with special affinity for leucine, alanine and glycine.
PURPOSES
- To increase the free amino-nitrogen content when brewing with high levels of raw sorghum.
- To reach a sufficient free amino-nitrogen level to ensure normal fermentation when brewing with 100% of raw sorghum. The use of raw instead of malted sorghum has many advantages like no mold growth, no malting losses, normal wort filtration rate and avoids the typical raspberry-like flavour imparted to the beer by malted sorghum. The starch liquefaction and saccharification of raw sorghum is described in the technical leaflets of Liquamyl T and Sorgamyl.
TEMPERATURE
- Optimum 45-55°C.
pH EFFECT
- Optimum pH between 4,5 and 6,5.
APPLICATION
- Endoinase is added in the beginning of the mash.
SAFETY
- Powder form in plastic or cardboard drums of 25-50 kg.
EXAMPLE
- Effects of the addition of SORGAINASE at three levels to 100% raw sorghum during mashing with 0,2% w/w (enzyme/sorghum) of Liquamyl T and Sorgamyl respectively.
| Sorgamyl Liquamyl T Sorgainase Extract Yield (%) |
0,2% (w/w)
0,2% (w/w) 0,1% (w/w) 82,1 |
0,2% (w/w)
0,2% (w/w) 0,2% (w/w) 82,1 |
0,2% (w/w)
0,2% (w/w) 0,3% (w/w) 82,2 |
* Given for a 12°P wort