The corn is milled to produce a corn flour that is slurried with water and the heat-stable enzyme
[alpha]-amylase is added.
13 January 2010 - Danish food ingredients and enzymes maker Danisco A/S (CPH: DCO) said today that the European Commission (EC) has allowed the use of its heat-stable enzyme
xylanase in broiler, layer, turkey and duck feed in the European Union (EU).
In the late 1960s, developers isolated a heat-stable enzyme
from the Mushroom Pool in the Lower Geyser Basin at Yellowstone.
They do not survive the pasteurisation process but they can, however, produce heat-stable enzymes
that are not inactivated in UHT processes, causing off-flavours, fat separation and early gelation formation.
Researchers from the US, Europe, and Japan discuss the molecular basis of thermostability, heat-stable enzymes
and metabolism, the genetics of thermophiles, and minimal complexity model systems.
As it turns out, a barley cultivar that's now being fed to livestock could very well hold the key to developing additional heat-stable enzymes
also have a long shelf life, a characteristic that can reduce the ultimate cost of a chemical process.