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| Catalog | Product Name | EC No. | CAS No. | Source | Price |
|---|---|---|---|---|---|
| Feed-2112 | Feed enzyme complex for aquaculture | Inquiry |
Enzyme blend for aquaculture is a complex that is made by solid state fermentation (SSF). The feed enzyme complex mainly includes acid protease, xylanase, cellulases, mannose, glucoamylase and other endogenous enzymes that are well adapted to the poultry It is well adapted to the characteristics of the digestive tract of poultry. The product has been optimized for many experiments and can digest non-starch polysaccharides well and improve the utilization of feed.
Protease catalyzes peptide bond and hydrolyzes protein into peptone, hydrazone, polypeptide and amino acid. Activity center of acid protease includes aspartic acid. Priority cut open peptide bond of aromatics or hydrophobic amino acids and produce small peptide and amino acid.
Endocellulases (EC 3.2.1.4) randomly cleave internal bonds at amorphous sites that create new chain ends.
Exocellulases or cellobiohydrolases (EC 3.2.1.91) cleave two to four units from the ends of the exposed chains produced by endocellulase, resulting in tetrasaccharides or disaccharides, such as cellobiose. Exocellulases are further classified into type I, that work processively from the reducing end of the cellulose chain, and type II, that work processively from the nonreducing end.
Figure 1. Structure of cellulases.
Mannose, is an organic compound, a monosaccharide. It is a component of many polysaccharides. It exists in free state in certain plant peels, such as in citrus peels, a small amount of free mannose in fruits such as peaches and apples, and polysaccharides containing D-mannose in ivory palm seeds, yeast, red algae, serum globulin, egg-like mucin and Mycobacterium tuberculosis. Molecular formula is C6H12O6, molecular weight is 180.156, colorless or white crystalline powder. It is a sugar that plays an important role in human metabolism, especially in the glycosylation of specific proteins.
Figure 2. Structure of mannose.
The α-amylases (EC 3.2.1.1 ) are calcium metalloenzymes. By acting at random locations along the starch chain, α-amylase breaks down long-chain saccharides, ultimately yielding either maltotriose and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin. They belong to glycoside hydrolase family 13. Because it can act anywhere on the substrate, α-amylase tends to be faster-acting than β-amylase. In animals, it is a major digestive enzyme, and its optimum pH is 6.7–7.0. In human physiology, both the salivary and pancreatic amylases are α-amylases. The α-amylase form is also found in plants, fungi (ascomycetes and basidiomycetes) and bacteria (Bacillus).
Figure 3. Structure of α-amylases.
Glucoamylase is amongst the most widely used and oldest catalysts in the food processing industry. Amongst the major glucoamylase enzyme functions is the saccharification of partially produced dextrin or starch to glucose. This makes for a vital substrate for several fermentation processes and a wide range of beverage and food industries. For traditional purposes, glucoamylase has been made through filamentous fungi, though a diversified group of microorganisms produces the glucoamylase enzyme since they produce it in larger amounts extracellularly.
Figure 4. Structure of glucoamylase.
