ENZYMES & LYVEN PRODUCTS PRESENTATION. presentation enzymes 2007 2 ENZYMES = PROTEINS Biochemicals Molecules composed of different amino-acid and other.

• Slide 1

ENZYMES & LYVEN PRODUCTS PRESENTATION Slide 2 presentation enzymes 2007 2 ENZYMES = PROTEINS Biochemicals Molecules composed of different amino-acid and other radicals Produce from a microorganism or cell Thermolabile Proteins able to work in or out the production cell. Active site is the operational part of the enzyme Slide 3 presentation enzymes 2007 3 ENZYMES=PROTEINS Active site Slide 4 presentation enzymes 2007 4 Side Activity Primary activity Side activity Other proteins Chromatography of a xylanase extraction Slide 5 presentation enzymes 2007 5 Micro-organisms Two kinds of micro-organisms can produce enzyme: Fungal or Bacterial way Different side activities Fungal/YeastBacterial pHAcid-NeutralNeutral-Alkaline TemperatureLow Temperature High Temperature Slide 6 presentation enzymes 2007 6 Enzymes: Enzymatic Catalysis Agent Catalysis:Increase in the velocity of a chemical reaction or process produced by the presence of a substance that is not consumed in the net chemical reaction or process S+E E+P S=Substrate P=Product E=Enzyme Slide 7 presentation enzymes 2007 7 Enzymatic Action Scheme G G G G G G G G E E G G E Maltose Glucose Enzyme GG GG Slide 8 presentation enzymes 2007 8 Enzymes: Specific Catalysts Each enzyme catalyses one and only one reaction Nowaday, near 3 000 enzymes were discovered but only 25 to 30 enzymes are industrialy produced Slide 9 presentation enzymes 2007 9 Enzymatic Action Oxidoreductases (EC 1): oxidationreduction reactions, which entail the transfer of electrons from a substrate to another substrat Transferases (EC 2): move a chemical group from one compound to another compound Hydrolases (EC 3): Hydrolysis of a chemical bond Lyases (EC 4): formation of a double bond Isomerases (EC 5): catalyzes substrate to an isomeric form Ligases (EC 6): catalyzes a reaction that joins two substrates Slide 10 presentation enzymes 2007 10 Lock and Key Model: One and only one molecule could match with one enzyme Substrate Active Site Enzymes changes shape slightly as substrate binds Products Substrate entering active site of enzyme Enzyme/Substrate complex Products leaving active site of enzyme Slide 11 presentation enzymes 2007 11 EFFECTOR INHIBITOR S I E I S E E: Enzymes I: Inhibitor S: Substrate e.g: Cu, Hg, Fe inhibit amylase Slide 12 presentation enzymes 2007 12 EFFECTOR ACTIVATOR A E S S E: Enzymes A: Activator S: Substrate e.g: Calcium activates amylase A+E Slide 13 presentation enzymes 2007 13 Enzymatic catalysis principle Any reaction catalysed by an enzyme can occur naturally but with a more important energy cost. Source wikipedia A, B: Substrate E: Enzyme AB: Product Slide 14 presentation enzymes 2007 14 Factors acting on the enzymatic activity Substrate concentration Water: Enzymes work only in aqueous phase pH: There is always an optimum pH Temperature: There is an optimum and over 70C, main enzymes are distorted Duration Slide 15 presentation enzymes 2007 15 pH influences e.g: Amylase activity Slide 16 presentation enzymes 2007 16 Temperature influences e.g: Amylase activity Slide 17 presentation enzymes 2007 17 Parameters Variation - + - - - + + + p.H TC Time Dose Optimum - + - - - + + + p.H TC Time Dose DOSE=COST Slide 18 presentation enzymes 2007 18 Enzymes deactivation By thermic treatment (e.g: Baking) By settling/filtration (e.g: Fruit Juice) By increasing pH with Sodium carbonate or decreasing pH with acid (e.g: Textile) Slide 19 presentation enzymes 2007 19 Enzyme=Processing Aids Normally enzymes are not present in final products, they were destroyed or degraded during the process (Specifications from FAO, WHO, JECFA, FCC and French law 19/10/2006) Slide 20 presentation enzymes 2007 20 Enzymes in Food-Industry FRUIT JUICE BAKING BREWING WINE FEED Slide 21 presentation enzymes 2007 21 ENZYMES ACTION ON FRUIT Slide 22 presentation enzymes 2007 22 Fruit Structure Vegetable raw material is composed of polysaccharides more or less complex. The main are: Cellulose Hmi-cellulose Lignine Pectins Slide 23 presentation enzymes 2007 23 The Vegetal Cell Wall of a Fruit Source: Dean MADDEN, 2000 Slide 24 presentation enzymes 2007 24 Chemical Constitution of Vegetal Cell Wall Source: Bayou & Cortes CYTOPLASMCYTOPLASM Lignine Middle Lamella Secondary Cell Wall Primary Cell Wall Cellulose Hmicellulose PECTINS OTHER CELLOTHER CELL Vegetal Cell Slide 25 presentation enzymes 2007 25 PECTINS Fruit Juice cloudiness at the end of the pressing step is caused by pectins Slide 26 presentation enzymes 2007 26 Pectin A carbohydrate consisting of one primary chain of galacturonic acid and branched out with several sugar molecules including rhamnose, galactose, arabinose Galacturonic acid Mthyl Galacturonic acid A detail of pectin Source: Jussieu University Galacturonic acid Methyl ac. Gal. Rhamnose Other oses Calcium ions Slide 27 presentation enzymes 2007 27 Pectinases Three basical enzymatic activities are present in commercial preparation : PG: PolyGalacturonase PL: PectineLyase PME: Pectine Methyl Esterase Slide 28 presentation enzymes 2007 28 How work Pectinases: PL: breaks links between esterified galacturoni acid and residues Non esterified galacturonic acid PE: add a methyl group Galacturonic acid residue PG: creates galacturonic acid residue from non esterified galacturonic acid Non-reducing end of a polygalacturonic acid chain Source: Dean MADDEN, 2000 Slide 29 presentation enzymes 2007 29 FRUIT JUICE WINE Slide 30 presentation enzymes 2007 30 ENZYMES IN WINE Slide 31 presentation enzymes 2007 31 Grape Berry: Structure Berry Stem (Pedicel) Brush Skin AnthocyanesFlavones Flesh Seed Vascular Bundle Red GrapeWhite Grape Glucose, Fructose Tannins, Oil Slide 32 presentation enzymes 2007 32 Red Wine Making Process CRUSHER Maceration + Alcoholic Fermentation Maceration + Alcoholic Fermentation PRESSING Vin de Goutte MALOLACTIC FERMENTATION MALOLACTIC FERMENTATION Blending Vin de Presse SKIN DESTEMMER Stem Grapes PECLYVE V Extraction PECLYVE V CLARIFICATION Slide 33 presentation enzymes 2007 33 Red Wine Making Process flash dtente CRUSHER PRESSING FERMENTATION SKIN DESTEMMER Stem Grape Berries PECLYVE V EXTRACTION PECLYVE V CLARIFICATION CLARIFICATION Slide 34 presentation enzymes 2007 34 PECLYVE V EXTRACTION in Red Wine Allows to extract faster the color from the red grape berry Avoid to extract too much tannins Give less astringent wine Slide 35 presentation enzymes 2007 35 Action of Peclyve V extr Tannins Extraction % Days Color extraction with Peclyve V extraction Color extraction without Peclyve V extraction Slide 36 presentation enzymes 2007 36 DECANTATION STEP WITH PECLYVE V CLARIFICATION - - - - - - - - - + + + + + + - - - - - + + + + + + - - - - - - - + + + + + + - - - - + + + + + + - - - - + + + + + + - - - + - - - - + + + + + + - - - - + + + + + CLOUDY JUICE CLEAR JUICE MUST ENZYMATIC ACTION PECLYVE V Clarification protein pectin Slide 37 presentation enzymes 2007 37 White Wine Making Process CRUSHER MACERATION PRESSING ALCOHOLIC FERMENTATION DESTEMMER Stem Grape Berries PECLYVE V EXTRACTION PECLYVE VP LYVAROME A5 CLARIFICATION PECLYVE V Clarification Slide 38 presentation enzymes 2007 38 PECLYVE V EXTR in White Wine Allows to extract faster the flavour from the white grape berry Avoid to extract too much tannins Give less astringent wine Slide 39 presentation enzymes 2007 39 Flavour in Wine Flavour in the wine comes from terpenols which are derived from terpen. Sometimes, terpens must be transformed in terpenols by enzymes help. G G T T T T TL G: Glucose T: Terpen TL: Terpenol YeastEnzymes Slide 40 presentation enzymes 2007 40 LYVAROME A5 At the last quarter of the fermentation, adding LYVAROME A5 will transform Terpen in Terpenol, giving more flavour to the wine OPP GRANYL DIPHOSPHATE NERYLE DIPHOSPHATE LINALYL DIPHOSPHATE LYVAROMEA5LYVAROMEA5 CH 2 OH OH CH 2 OH GERANIOL NEROL LINALOL Slide 41 presentation enzymes 2007 41 Slide 42 presentation enzymes 2007 42 Action of Peclyve V extraction Tannins Extraction % Days Flavour extraction with Peclyve V extr Flavour extraction without Peclyve V extr Slide 43 presentation enzymes 2007 43 PECLYVE VP Sometimes, Pectinases enzymes with Cinnamoyl-Esterase (CIE) could lead to release vinyl-phenols. Vinyl-phenol could give a bad profil aroma to the white wine Peclyve VP with a very low level of CIE activity avoid this problem Slide 44 presentation enzymes 2007 44 Optimum pH Slide 45 presentation enzymes 2007 45 Thermostability Slide 46 presentation enzymes 2007 46 Washing Efficiency Slide 47 presentation enzymes 2007 47 ENZYMES FOR FRUIT JUICE Slide 48 presentation enzymes 2007 48 Pectinases in Fruit Juice Process The commercial preparations of pectinase are adapted to the process and to the types of fruit Different preparations exist for pulp treatment and for Juice All pectinases from LYVEN are from Aspergillus niger and are GMO free Slide 49 presentation enzymes 2007 49 FRUIT JUICE PROCESS MACERATION STEP PRESSING DECANTATION STEP CLEAR JUICE PACKING CONCENTRATION STEP CONCENTRATION STEP MASHING PECLYVE PR PECLYVE CP PECLYVE UF+ AMYLYVE TC SUPER PECLYVE CP PECLYVE UF+ AMYLYVE TC SUPER Slide 50 presentation enzymes 2007 50 PECLYVE PR PECLYVE PR is well balanced in PG, PL & PE to increase the yield during pressing Pulp Treatment Fresh Apple Frozen Apple Without enzyme 80-82%70-74% With PECLYVE PR 90-92%85-90% Slide 51 presentation enzymes 2007 51 AMYLYVE TC SUPER When the fruit is harvested early in the season, some residual starch could remain in the fruit causing cloudiness at the pasteurisation and filtration step. AMYLYVE TC Super allows to degrade this residual starch. Slide 52 presentation enzymes 2007 52 DECANTATION STEP WITH PECLYVE CP - - - - - - - - - + + + + + + - - - - - + + + + + + - - - - - - - + + + + + + - - - - + + + + + + - - - - + + + + + + - - - + - - - - + + + + + + - - - - + + + + + CLOUDY JUICE CLEAR JUICE MUD ENZYMATIC ACTION PECLYVE CP protein pectin Slide 53 presentation enzymes 2007 53 Pectin Test To check presence of pectin, a test with alcohol could be make. Slide 54 presentation enzymes 2007 54 OTHER FRUITS FRUITPECTIN(%)REMARK APPLE0.5-1.6 PEAR0.5-0.8ARABAN LEMON3.0-4.0 GRAPEFRUIT/ ORANGE 1.6-4.5CLOUDY JUICE STRAWBERRY0.2-0.5 CRANBERRY0.7-1.0ACID Slide 55 presentation enzymes 2007 55 PEAR Due to araban, a haze could appear. PEARLYVE is specially formulated to avoid that. Slide 56 presentation enzymes 2007 56 CITRUS To reduce viscosity, improving the concentration, PECLYVE CITRUS JUICE is the best product. To clarify the juice (e.g lemon) PECLYVE CITRUS CLAR is highly recommended Slide 57 presentation enzymes 2007 57 CITRUS To increase yield and extract the residual juice of the pulp, PECLYVE CITRUS WASH is the ideal product. For extraction of essential oil: PECLYVE CITRUS OIL To remove peel from citrus without damage for the general aspect of the fruit: PECLYVE CITRUS PEEL is perfectly adapted. Slide 58 presentation enzymes 2007 58 FRUIT FIRMING Thanks to its high content in Pectin Methyl Esterase, PECLYVE PME PLUS allows an improvement of fruit consistency (e.g:fruit inclusion in yoghourt, cider) Slide 59 presentation enzymes 2007 59 TROPICAL FRUITS With a high level in hemicellulase, PECLYVE PINEAPPLE allows to reduce viscosity of the juice To make a total clarification of cloudy juice from tropical fruit, PECLYVE TROPICA is well adapted. Slide 60 presentation enzymes 2007 60 PECLYVE OLIVA During maceration step, PECLYVE OLIVA allows to reduce the emulsifying phase. Emulsion with enzymes Emulsion without enzymes Oil Slide 61 presentation enzymes 2007 61 RED FRUITS & VEGETABLE Red fruit mash is particularly acid and PECLYVE FR is well adapted for acid phase. Vegetable have a high content in cellulose and pectins and it is why our PECLYVE LI is specially formulated for vegetables Slide 62 presentation enzymes 2007 62 WARNING The dosage of all these enzymes must be very precise. If too much enzymes is added, it will lead to a liquefaction and the filtration will not be able anymore. Due to its experience Lyven is ready to help you to find the best dosage to use. Slide 63 presentation enzymes 2007 63 ENZYMES IN BAKING Slide 64 presentation enzymes 2007 64 BAKING PRINCIPLES BREAD: Food made from dough of flour or meal and usually raised with yeast or baking powder and then baked 3 elements are imperatives: WATER: Allows to give a network of gluten YEAST: Allows to give CO2 and flavour molecules producing from flour components CO2 is trapped in gluten network and gives bread volume Slide 65 presentation enzymes 2007 65 FLOUR COMPOSITION COMPONENT% STARCH60-72% DIFFERENT OSES1-2% PROTEINS8-12% LIPIDS1,2-1,4% MINERALS0,5-0,6 HEMICELLULOSE2-3% WATER13-16% Slide 66 presentation enzymes 2007 66 BREAD PROCESS MOULDING STAGE PROVING STAGE MIXING STAGE DIVIDING STAGE BAKING STAGE Flour, Water, Ingredient (salt, fat..) enzymes Slide 67 presentation enzymes 2007 67 Enzymes in Baking AMYLASE HEMICELLULASE GLUCOSE-OXYDASE PROTEASE PHOSPHOLIPASE & LIPASE Slide 68 presentation enzymes 2007 68 AMYLASES Starch is composed of amylose and amylopectine Amylase: Enzyme that liquefy starches and convert them to maltose (sugar) and dextrins. AMYLOSE AMYLOPECTINE Fermentable Sugars :amylase Slide 69 presentation enzymes 2007 69 LYVEN Amylases Panlyve Amy : Fungal Alpha-Amylase Increase bread volume by faciltating yeast activity : Increase colorness of the crust Panlyve AR : Bacterial Alpha-Amylase Retard the staling of baked goods Avoid starch retrogradation Slide 70 presentation enzymes 2007 70 Correlation between Falling Number and Amylase dose Examples: If the falling number is 350 seconds, 2300-2900 FAU per 100 kg of flour should be added. If after malt addition, the falling number is 300 seconds, 900-1700 FAU per 100 kg of flour should be added. Falling Number FAU (Fungal Amylase Unit): Amylase activity Unit Slide 71 presentation enzymes 2007 71 HEMICELLULASE Hemicellulase (xylanase): Enzyme that breaks down hemicellulose. Hemicellulose catagorizes a variety of complex polysaccharides chain (mainly pentosans). Within hydrolising pentosans, xylanases give more free water and increase the dough workability and bread volume Slide 72 presentation enzymes 2007 72 LYVEN Xylanase Panlyve HCB increases bread volume and gives better color and structure to the crumb. Slide 73 presentation enzymes 2007 73 GLUCOSE-OXIDASE Glucose-Oxidase: converts glucose to gluconic acid and hydrogen peroxyd and will lead to molecule oxidation. GOX GLUCOSE GLUCOSE **+ H 2 0 2 SH HS Gluten proteins SS Di-sulfure bonds created Slide 74 presentation enzymes 2007 74 LYVEN Glucose-Oxidase Panlyve GO: Fungal Glucose Oxidase Well adapted for weak flour Increase tenacity and decrease elasticity of the dough Partials ascorbic acid replacer Well adapted to deep-frozen raw dough Panlyve GO should be avoided in dough with butter (rancid flavour) Slide 75 presentation enzymes 2007 75 PROTEASE Protease: Hydrolysis of the protein chains of the gluten and the formation of fragments of smaller size S S S S protease Slide 76 presentation enzymes 2007 76 LYVEN Protease Panlyve BI: Bacterial protease Replacer of chemical reducers (metabisulfite) Specially adapted for use in the manufacture of Biscuits and crackers Slide 77 presentation enzymes 2007 77 LIPASE & PHOSPHOLIPASE Enzyme that catalyzes the hydrolysis of triglycerides to yield glycerol and fatty acids lipase Hydrophobic partHydrophilic part EMULSIFYING E472, E471, E481 AIR AMIDON GLUTEN triglycerides Slide 78 presentation enzymes 2007 78 LYVEN Lipase & Phospholipase Panlyve TDR: Enzymatic complex with lipase & phospholipase Replacer of Chemical emulsifier as Datem or SSL. Increasing bread volume Giving a thiner crumb Slide 79 presentation enzymes 2007 79 SPECIAL FORMULATION Panlyve BR: Alpha-Amylase+Hemicellulase+Glucose oxidase Bromate replacer Improvement of machenability and strength of the dough Improvement of crispiness of the crust Panlyve NPB Alpha-Amylase+Protease Dough relaxer (actives on gluten) Gives expanding dough Well adapted for strong flour Slide 80 presentation enzymes 2007 80 SPECIAL FORMULATION Panlyve AG: Fungal amylase+amyloglucosidase Gives directly glucose and maltose Increases the yeast activity Increase the colour of the bread Panlyve ASN: Alpha-Amylase+Hemicellulase Improves softness and fineness of the crumb Extends the shelf-life of the bread Slide 81 presentation enzymes 2007 81 SPECIAL FORMULATION Panlyve B2G Alpha-amylases+hemicellulases Specially adapted for retarder proven processes Specially adapted for deep freezing of unbaked doughs Slide 82 presentation enzymes 2007 82 SPECIAL FORMULATION Panlyve B2S Alpha-amylase + specific hemicellulases Specially recommended for good quality flours Improves crumb softness and crust aspect Panlyve XT Alpha-Amylase+endo-xylanase Well adapted on rye flour and short fermentation process Convenient for low hydrated dough (biscuit) Slide 83 presentation enzymes 2007 83 Enzymes dosage should be adapted to the quality of the flour. Due to his good knowledge in Flour and Baking, LYVEN is ready to help you in the choice of enzymes and dosages. Slide 84 presentation enzymes 2007 84 ENZYMES IN BEER Slide 85 presentation enzymes 2007 85 BEER It is a fermented beverage obtained from malted cereals (barley, wheat, corn) water, yeast and hops. For several reasons, malted cereals could be replaced by cereals like wheat, oats Enzymes will attack the cereal in order to help yeast during the fermentation Slide 86 presentation enzymes 2007 86 Brewing Flowchart Adjuncts Cooker Mash Tub Lauter Tub Copper Fermentation Beer Tank FILTRATION Fermentation & Filtration Brewhouse Malt Yeast Slide 87 presentation enzymes 2007 87 AMYLASES Starch is composed of amylose and amylopectine Amylase: Enzyme that liquefy starches and convert them to maltose (sugar) and dextrins. AMYLOSE AMYLOPECTINE Fermentable Sugars :amylase Slide 88 presentation enzymes 2007 88 Lyven Amylases in Brewing Amylyve UHT: Bacterial Alpha-Amylase Heat Stable enzymes Liquefaction of the starch at high temperature Amylyve A30: Bacterial Alpha-Amylase Liquefaction of starch at intermediate temperature Amylyve AN2300L:Fungal Alpha-Amylase Maltose and maltotriose forming effect Amylyve AG400L: Fungal Glucamylase Transforms dextrins into glucose Slide 89 presentation enzymes 2007 89 Brewing Flowchart Adjuncts Cooker Mash Tub Lauter Tub Copper Fermentation Beer Tank FILTRATION Fermentation & Filtration Brewhouse Malt Yeast Amylyve UHT Amylyve A30 Amylyve AG 400L Amylyve AN 2300L Slide 90 presentation enzymes 2007 90 GLUCANASE An enzyme that act on beta glucans, a type of gum found in the endosperm of unmalted barley, oatmeal, and wheat. Beta-glucans Beta-glucanase Dextrins Slide 91 presentation enzymes 2007 91 LYVEN Glucanase in Brewing GLUCALYVE PB 750 : Fungal Beta Glucanase Heat stable Reduces viscosity of the wort BREWLYVE AXC 1500L: Fungal xylanase Acts on the pentosane Completes action of Glucalyve PB750 FILTERLYVE 1500L: Fungal Beta Glucanase Improve filterability of beer Efficient at the pH of beer Slide 92 presentation enzymes 2007 92 Brewing flowchart Adjuncts Cooker Mash Tub Lauter Tub Copper Fermentation Beer Tank FILTRATION Fermentation & Filtration Brewhouse Malt Yeast Glucalyve PB 750 Brewlyve AXC 1500L Filterlyve 1500L Slide 93 presentation enzymes 2007 93 PROTEASE An enzyme that hydrolyzes (breaks down a bond and adds water) proteins, especially to peptides S S S S protease Slide 94 presentation enzymes 2007 94 LYVEN Protease in Brewing Brewlyve NP900: Bacterial Protease Improves the content of peptides and amino- acid in the wort Gives more FAN (Free Amino Acid) to the yeast Lypaine 6500: Vegetal Protease Prevent hazing of beer kept in cold storage Slide 95 presentation enzymes 2007 95 Brewing Flowchart Adjuncts Cooker Mash Tub Lauter Tub Copper Fermentation Beer Tank FILTRATION Fermentation & Filtration Brewhouse Malt Yeast Brewlyve NP 900 Lypaine 6500 Slide 96 presentation enzymes 2007 96 ENZYMES IN ANIMAL FEED Slide 97 presentation enzymes 2007 97 Enzymes using in Animal Feed Enzymes in animal feed will allow to higher absorption of nutritional particles and to a better digestibility of feedingstuff, leading to an increasing growth of the animals Three enzymes are mainly used in Animal Feed: XYLANASE GLUCANASE PHYTASE Slide 98 presentation enzymes 2007 98 Animal Feed Definitions Feed Conversion Ratio: FCR=Quantity of feed used/ Quantity of meat produced Apparent Metabolisable Energy: AME=General Energy (GE) of feed-Energy Contained in Excretion (ECE) AME ECE TE Slide 99 presentation enzymes 2007 99 Non-Starch Polysaccharides Non-Starch Polysaccharides (NSP) are present in cereal based diets: Traps of valuable nutrients in the cells of vegetable feedstuffs Increase the viscosity of the digesta in the intestine. Slide 100 presentation enzymes 2007 100 Non-Starch Polysaccharides (NSP) rice maize sorgho wheat rye barley AME/GE %NSP Slide 101 presentation enzymes 2007 101 FEEDLYVE AXC - contains xylanase as the main enzymatic activity, which degrade pentosan contained in cereal like wheat and rye * fungal xylanase from Trichoderma longibrachiatum * xylanase concentration is described in units of AXC - contains main side activities (B glucanase, pectinases,cellulases...) Feedlyve AXC is available - in 2 different forms : liquid and powder (Feedlyve AXC L and Feedlyve AXC P) -in different concentration : -Feedlyve AXC 200 contains at least 200 u AXC / g -Feedlyve AXC 400 contains at least 400 u AXC / g -Feedlyve AXC 1500 contains at least 1500 u AXC / g -Feedlyve AXC 6000 contains at least 6000 u AXC / g -Feedlyve AXC 12000 contains at least 12000 u AXC / g Slide 102 presentation enzymes 2007 102 AME with FEEDLYVE AXC Apparent Metabolisable Energy Roslin Institute, Scotland Results AME levels, in MJ / kg + 4.04 % Slide 103 presentation enzymes 2007 103 FCR with FEEDLYVE AXC in broilers Slide 104 presentation enzymes 2007 104 FEEDLYVE AGL - contains endo glucanase as the main enzymatic activity which degrade glucans contained in cereal like barley * fungal B glucanase from Aspergillus Niger * B glucanase concentration is described in units of AGL - contains main side activities (xylanase, pectinases,..) Feedlyve AGL is available - in 2 different forms : liquid and powder (Feedlyve AGL L et Feedlyve AGL P) -in different concentration : -Feedlyve AGL 200 contains at least 200 u AGL / g -Feedlyve AGL 400 contains at least 400 u AGL / g -Feedlyve AGL 1500 contains at least 1500 u AGL / g -Feedlyve AGL 6000 contains at least 6000 u AGL / g -Feedlyve AGL 12000 contains at least 12000 u AGL / g Slide 105 presentation enzymes 2007 105 AME with FEEDLYVE AGL Apparent Metabolisable Energy Roslin Institute, Scotland Results AME levels, in MJ / kg + 10.3 % Slide 106 presentation enzymes 2007 106 FCR with FEEDLYVE AGL in Broilers Slide 107 presentation enzymes 2007 107 PHYTATES Oilseed (soya) and Cereals (wheat)contain 90% of their phosphorus locked up in phytate which is almost indigestible to monogastric animals. The unabsorbed phytate passes through the gastrointestinal tract, elevating the amount of phosphorus in the manure, leading to environmental problem. O P O-O- OH -O-O O P O-O- -O-O O P O-O- -O-O O P O-O- -O-O O P O-O- -O-O + + Furthermore, Other nutrients are linked with phytates unavalaible for the intestinal absorption. Phytates minerals Slide 108 presentation enzymes 2007 108 FEEDLYVE PHY 5000 FEEDLYVE PHY 5000 is a phytase which will release the phophorus and the minerals allowing the absorption by the intestinal cells. O P O-O- OH -O-O O P O-O- -O-O O P O-O- -O-O O P O-O- -O-O O P O-O- + + FEEDLYVE PHY 5000 Ca STARCH FEEDLYVE PHY 5000 Slide 109 presentation enzymes 2007 109 FEEDLYVE PHY 5000 for broilers Slide 110 presentation enzymes 2007 110 Legislation in Feed Enzymes European authorisation : xylanase : definitive authorisation in chicken (3 trials already done) definitive authorisation in turkey (3 rd trial running in spring) B glucanase : definitive authorisation in chicken (3 trials already done) definitive autorisation in turkey (2nd trial running in spring, 3 rd trial in late summer) For other country than european countries, used should be adapted to the legislation. LYVEN plans : new segments (mainly pig) to think for new enzymes activities (alpha galactosidase, cellulases, proteases, amylases for ex) Slide 111 presentation enzymes 2007 111 Enzymes shelf-life All the Lyven enzymes get only Best Before Date. It means that after this date the activitycould be lower than the specification.. This Best Before Date last for 1 year for the liquids and 2 years for the powders Slide 112 THANK YOU FOR YOUR ATTENTION