Amylase, Liquid

Liquoflow® Go 3X

Liquoflow® Go 3X is concentrated to reduce your cost of use. This unique, heat-stable alpha-amylase offers broad pH liquefaction. It delivers superior viscosity break with no calcium requirement. 

Request free sample Request quote
Description Details

Concentrated Liquoflow® Go 3X cuts your usage costs. It delivers efficient liquefaction at very high mash DS (30–35%). It also gives you lower mash viscosity and smoother downstream processing. 

Low-pH Tolerance

This product  operates at low pH. That allows you to make more use of backset and reduces the need to adjust sodium hydroxide (NaOH) pH. That means less sodium (Na) stress on yeast​. Operating at low pH also allows you to  save on energy and chemicals.

Viscosity Reduction

High viscosity causes a range of problems in your process. These include channeling through the stirred tanks.  Pumps, heat exchangers, jet cookers and agitation all run better at low viscosity. Lower viscosity also allows you to operate at higher levels of dry solids. This product reduces viscosity for smoother processing that's better able to withstand variations. 

Thermostability

In some regions and processes, cooling of the jet-cooked mash (110+ºC) is not optimal. Non-thermostable alpha-amylases lose their activity at these high temperatures.  This thermostable product keeps working in your liquefaction process, even at high temperatures.  

Suited to no-jet-cooking processes

This product delivers aggressive hydrolysis and high viscosity reduction. That makes it suitable for operations that don't use jet cookers.   

Less-residual starch

This product delivers efficient liquefaction to convert more starch into dextrins. That means there is less residual starch at the end of your Saccharification (SSF) process. 

Higher yield

This advanced,  thermostable enzyme delivers aggressive hydrolysis.  It can also operate at lower pH to potentially reduce sugar loss to the Maillard reaction. The result is higher extract yield and profitability for your plant. 

Regional availability

CWE (Central Western Europe), EE (Eastern Europe)

How thermostable α-amylases work in distilling liquefaction

After mashing and gelatinization, distillers add thermostable α-amylases to the cooker. α-amylases hydrolyze the 1,4-α-glucosidic linkages in amylose and amylopectin. That yields soluble short-chain dextrins. These are more suited to saccharification to fermentable glucose or maltose. In that way, thermostable α-amylases help ensure complete starch conversion. 


Making beverage alcohol involves converting starch into fermentable sugars. Yeast then transforms these sugars into alcohol. Liquefaction of starch is the first enzymatic step in this process. Liquefaction prepares starch for further breakdown to produce fermentable sugars. The liquefaction step is critical to the overall efficiency of a distiller's process. Effective liquefaction ensures complete starch conversion to fermentable sugars. 

In water below 50°C, unmodified starch granules are generally insoluble. To make them soluble, distillers use a process known as gelatinization. They heat the raw material - whether starch, potatoes or grain - usually under pressure. That makes the starch granules absorb a large amount of water and swell to many times their original size. Then the pressure is suddenly released, disrupting the previously organized starch structure. The starch granules lose their individual crystalline structure to become a viscous liquid gel.

Expanding and opening compact starch granules in this way prepares them for liquefaction. In liquefaction, α-amylases hydrolyze the gelatinized starch to yield soluble dextrins. This converts starch in the mash into a free-flowing liquid. Heat-stable α-amylases can go directly into the cooker. Non heat-stable α-amylases must go into the mash tun after cooking. 

Starch is a mixture of two carbohydrate polymers; amylose and amylopectin. Both are made up of glucose monomers linked together by glucosidic bonds. α-amylases are endo-enzymes. They work from the inside of the starch molecule, breaking it down randomly. They hydrolyze the 1,4-α-glucosidic linkages in both amylose and amylopectin. This breaks the long-chain starch molecules into short-chain dextrins. The short-chain dextrins are more suitable for later saccharification to fermentable sugars such as glucose or maltose. 

All our products for liquefaction

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

++++ equals highest benefit

Liquoflow® Go 3X
Low-pH tolerance
Viscosity reduction
Thermostability
Suited to no-jet cooking processes
Less residual starch
Higher yield
Regional availability
Liquoflow® Go 2X
More
Low-pH tolerance
Viscosity reduction
Thermostability
Suited to no-jet cooking processes
Less residual starch
Higher yield
Regional availability
Liquoflow® pHlex DS
More
Low-pH tolerance
Viscosity reduction
Thermostability
Suited to no-jet cooking processes
Less residual starch
Higher yield
Regional availability
Liquoflow® Yield
More
Low-pH tolerance
Viscosity reduction
Thermostability
Suited to no-jet cooking processes
Less residual starch
Higher yield
Regional availability
LpHera®
More
Low-pH tolerance
Viscosity reduction
Thermostability
Suited to no-jet cooking processes
Less residual starch
Higher yield
Regional availability
Low-pH tolerance
Viscosity reduction
Thermostability
Suited to no-jet cooking processes
Less residual starch
Higher yield
Regional availability
Contact