α-Acetolactate decarboxylase is a high-efficiency yellow liquid biological preparation refined by liquid deep fermentation, ultrafiltration and other processes using excellent Bacillus subtilis strains. This enzyme can catalyze the decarboxylation of α-acetolactate to produce acetoin and carbon dioxide, and can be widely used in food processing.
Basic Information
Product Name: α-Acetolactate Decarboxylase
Ingredient List: α-Acetolactate decarboxylase, Excipient: Glycerol
Operating Conditions: Temperature range: 4℃-70℃; pH range: 3.0-7.5
Addition Amount: Recommended amount: 5-500g/ton
Product Appearance: Light yellow, brown to brown liquid
* Due to differences in raw material composition and process parameters of different factories, the actual addition method and amount of this product should be determined through experiments.
Due to the influence of fermentation raw materials, cycles and other factors, the color may vary slightly, but it will not affect the use effect.
Product Standards
| Item | Index |
|---|
| Bulk Density g/ml | ≤1.25 |
| pH(25℃) | 4.0-7.0 |
| Lead (Pb)/(mg/kg) | ≤5.0 |
| Total Arsenic (as As)/(mg/kg) | ≤3.0 |
| Total Plate Count/(CFU/mL) | ≤50000 |
| Coliforms/(CFU/mL) | ≤30 |
| Escherichia coli (CFU/mL)/(MPN/mL) | Not Detected |
| Salmonella (25ml) | Not Detected |
| Execution Standard | Relevant provisions of GB 1886.174 National Food Safety Standard - Food Additives - Enzymes for Food Industry |
Mechanism of Action
α-Acetolactate is an intermediate product in the synthesis of valine by yeast. If there is not enough valine in the wort, yeast will activate its own valine synthesis mechanism. In the biochemical pathway of valine synthesis, α-acetolactate is a precursor substance, which easily penetrates out of the cells into the fermentation broth. Under normal fermentation conditions, α-acetolactate is slowly oxidized and decarboxylated naturally to form diacetyl, which is then reduced by yeast reductase to acetoin (3-hydroxy-2-butanone), as shown in Figure 1.
When α-acetolactate decarboxylase is added during fermentation, this enzyme can catalyze the direct oxidative decarboxylation of α-acetolactate to form 3-hydroxy-2-butanone, eliminating the intermediate step of forming diacetyl and then further degrading, i.e., the fast reaction shown in Figure 1. This reaction is about 10 times faster than the slow reaction of natural oxidative decarboxylation. Therefore, adding α-acetolactate decarboxylase during fermentation not only greatly reduces the peak value and content of diacetyl in the wine liquid, but also shortens the fermentation cycle and improves the utilization of equipment.
Figure 1 Removal Pathway of α-Acetolactate
Safety in Use
Enzymes are proteins. Inhaling dust or suspended particles may cause allergic reactions. Prolonged contact with certain enzymes may irritate the skin, eyes and mucous membranes. Splashing and strong agitation may generate inhalable dust. It is recommended to wear protective clothing, gloves and eye or face protection.
Precautions/Storage
After each opening of the bag or bottle, if not used up, the bag mouth should be tightly tied or the bottle cap should be tightly closed to prevent the active ingredients from inactivating. This product is an active biological preparation and should be protected from light, kept at low temperature, dry and ventilated during transportation and storage.
