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SPEZYME® FRED



Low Calcium, Low pH, Thermostable Alpha-Amylase •  R  educed ion-exchange cost •  Reduced color formation and refining needs •  Significantly reduced overall process cost



DESCRIPTION



SPEZYME® FRED complies with the current FAO/WHO and Food Chemical Codex recommended specifications for foodgrade enzymes and is GRAS (Generally Recognized As Safe) in the United States.



APPLICATIONS 14



10



PERFORMANCE BENEFITS SPEZYME® FRED is engineered to provide: •  E  xcellent performance with no added calcium, under most conditions •  Improved high temperature stability •  Improved low pH stability •  Improved robustness •  Improved flexibility in process control SPEZYME® FRED operates safely under conditions that result in: •  N  o maltulose formation •  Reduced chemical consumption



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2 0 30



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120



Liquefaction Time (minutes @ 95°C) Figure 1: Effect of pH on DE (Dextrose Equivalent) Conditions: 35% DS, primary liquefaction at 107°C for 5 minutes, 12 LU/g enzyme, 20 ppm added calcium, 50 ppm sulfite



14



9 pH 5.



12 10 DE



The activity of SPEZYME® FRED is expressed in Liquefon Units (LU). One Liquefon Unit is the measure of the digestion time required to produce a color change with iodine solution, indicating a definite stage of dextrinization of starch substrate under specified conditions. A detailed assay method is available upon request.



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TYPICAL CHARACTERISTICS Activity: 17,400 LU/g (minimum) Appearance: Clear brown liquid pH: > 5.0 Specific gravity: 1.18 to 1.20 g/ml



C 105° C 107° C 110°



12



DE



SPEZYME® FRED is a starch hydrolyzing α-amylase with high heat and low pH stability derived from a genetically modified strain of Bacillus licheniformis. The enzyme does not require additional calcium for operating under industrial liquefaction conditions. SPEZYME® FRED is an endo-amylase that randomly hydrolyzes α-1,4-glucosidic bonds to reduce the viscosity of gelatinized starch, producing soluble dextrins and oligosaccharides.



3 pH 5.



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6 pH 5.



pH 5.0



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Liquefaction Time (minutes @ 95°C) Figure 2: Effect of Jet Temperature on DE Conditions: 35% DS, primary liquefaction for 5 minutes, pH 5.6, 12 LU/g enzyme, 20 ppm added calcium, 50 ppm sulfite



RECOMMENDED OPERATIONAL CONDITIONS 5.5 to 5.8



pH Dry Substance



32 - 35% w/w



8, results in a negative iodine test indicating the absence of undesirable starch fragments in the finished product. SPEZYME® FRED performs equally well at low pH on starch from different sources, as shown in Figure 4.



Primary: 105 - 110°C for 5 - 7 minutes Liquefaction Conditions



i oc a Tap Corn at Whe



12 10 DE



EFFECT OF pH AND TEMPERATURE



8 6 4



14



*Measured by ion selective electrode



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ppm



2 0



10 DE



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Secondary: 95°C for 90 - 120 minutes (Wet Mill) 85 - 93°C for 90 -120 minutes (Dry Mill)



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8 6 0 pp



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m



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0 60



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Liquefaction Time (minutes @ 95°C)



0 ppm (5 ppm free calcium)* 20 ppm (7 ppm)* 50 ppm (28 ppm)*



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ppm



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Liquefaction Time (minutes @ 95°C) Figure 3: Effect of Added Calcium on DE Conditions: 35% DS, primary liquefaction at 107°C for 5 minutes, 12 LU/g enzyme, pH 5.6, 50 ppm sulfite



EFFECT OF CALCIUM DOSAGE GUIDELINES The optimal usage level of SPEZYME® FRED in liquefaction depends upon processing parameters such as type of raw material, processing time, pH, temperature and DS (Dry Substance). A typical SPEZYME® FRED dosage rate for liquefaction of wet milled starch is 0.04 to 0.08% w/w DS. A minimum enzyme starting dosage of 10 to 12 LU/g DS (0.57 to 0.69 kg/MT DS) is recommended under most conditions. A starting dose of 20 to 24 LU/g DS (1.2 to 1.4 kg/MT DS) is recommended for dry milled grain mash under most conditions.



PROPERTIES OF LIQUEFIED STARCH Starch hydrolyzed by SPEZYME® FRED produces soluble dextrins comparable to those produced by conventional high temperature α-amylase, such as SPEZYME® AA enzyme. Saccharification of the liquefied starch, at DE as low as



Figure 4: Comparison of Starch Liquefaction from Different Sources at pH 5.6



PACKAGING SPEZYME® FRED enzyme is available in various standard package sizes. Please contact DuPont for detailed information.



STORAGE SPEZYME® FRED can be stored at 20°C (68°F) with less than 3% loss in activity per month. Refrigeration at 0 - 5°C (32 - 41°F) is recommended for long-term storage.



SAFETY & ENZYME HANDLING Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the appropriate Material Safety Data Sheet, the Enzyme Technical Association (ETA) handbook Working Safely With Enzymes, and the Association of Manufacturers and Formulators of Enzyme Products (AMFEP) handbook Guide to the Safe Handling of Microbial Enzyme Preparations. All are available from DuPont.



TECHNICAL SERVICE Information covering specific applications of this product is available. DuPont will work with customers to enhance processes and solve problems.



CONTACT INFORMATION NORTH AMERICA Rochester, New York (USA) &  +1 800 847 5311   +1 585 256 5295



ASIA/PACIFIC Singapore &  +65 6511 5600   +65 6511 5666



EUROPE, MIDDLE EAST & AFRICA Leiden, The Netherlands &  +31 71 5686 168   +31 71 5686 169



Shanghai, P.R. China &  +86 21 2307 9588   +86 21 2307 9599 Mumbai, India &  +91 22 3008 7131   +91 22 3008 7150



LATIN AMERICA Buenos Aires, Argentina &  +54 11 4875 9500   +54 11 4875 9529



Lahore, Pakistan &  +92 300 8476 404   +92 423 5437 866



SÃO PAULO, BRAZIL &  +55 11 4613 3800   +55 11 4612 1101



www.dupont.com Copyright © 2012 DuPont. All rights reserved. The DuPont Oval Logo, DuPont, the Leaf Globe, SPEZYME is trademarks or registered trademarks of E. I. du Pont de Nemours and Company or its affiliates. USE  AND/OR  SALE  OF  THIS  PRODUCT  MAY  BE  COVERED  BY  ONE  OR  MORE  PATENTS  IN  THE  U.S.  AND  OTHER  COUNTRIES,  AS  WELL  AS  PENDING  PATENT  APPLICATIONS IN THE U.S. AND OTHER COUNTRIES.  The information contained in this product literature is, to the best of our knowledge, true and accurate and the product as sold is in conformance with the specifications set forth herein as determined by the assay methods described herein. Due to conditions of use, technical errors or omissions, improper  handling  or  storage  beyond  our  control,  Danisco  US  Inc.  hereby  DISCLAIMS  ANY  EXPRESS OR IMPLIED WARRANTIES, INCLUDING THE IMPLIED WARRANTIES OF  MERCHANTABILITY  OR  FITNESS  FOR  A  PARTICULAR  PURPOSE.  Danisco  US  Inc.  shall not be liable for any incidental, consequential, or special damages resulting in any way from the furnishing, performance, or use of this product literature or the product described herein. Nothing contained herein shall be construed as a representation by Danisco US Inc. that the use or resale  of the product or processes described herein will not violate any rules or regulations of any countries, regions, localities, etc. or infringe upon patents or other intellectual property rights of third parties or that the recommendations and usage suggestions described constitute any authorization or inducement to infringe any such rights. This document is subject to change without further notice.



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