Protease, Amylase, Liquid

Liquozyme® Pro HP DI

Liquozyme® Pro HP DI is a thermostable alpha amylase combined with a thermostable protease. It offers excellent reduction of mash viscosity over a wide pH range and a reduction of exogenous nitrogen inputs (ammonia, DAP, etc.). Plus reduced glycerol due to continuous provision of amino nitrogen throughout fermentation. 

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Description Key Benefits

Liquozyme® Pro HP DI provides robust starch conversion while supporting yeast health with a nitrogen source of amino acids and peptides.

This allows for the elimination of fermentation protease and exogenous nitrogen reductions in fermentation and offers the potential for higher ethanol yield. The thermostable protease in Liquozyme® Pro HP DI enables oil extraction improvements of up to ~10% for those who recover their corn oil. 

  • Ability to eliminate fermentation protease and reduce DAP and ammonia in fermentation – 10% to 30% – resulting in lower costs, less need for storage and handling, greater safety, and reduced risk of errors 
  • Potential for up to 10% increased corn oil yield 
  • Equal-to or better ethanol yields and viscosity enhancement compared with Liquoflow® pHlex DI 
  • Improved operational flexibility across broad pH range in cook 
  • Improved yeast health resulting in lower glycerol and conginer levels

Regional availability - North America

  • Low-pH Tolerance

    This product operates at low pH. That allows you to make more use of backset and reduces the need to adjust 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.