{"id":160794,"date":"2025-06-17T07:44:23","date_gmt":"2025-06-17T05:44:23","guid":{"rendered":"http:\/\/biocon-enzymes.com\/enzima\/amilasa\/"},"modified":"2026-06-10T20:48:57","modified_gmt":"2026-06-10T18:48:57","slug":"amilasa","status":"publish","type":"enzima","link":"https:\/\/biocon-enzymes.com\/ca\/enzima\/amilasa\/","title":{"rendered":"Enzim Amilasa"},"content":{"rendered":"

[vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb5″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb845042″][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb107098″][vc_custom_heading text_color=\u00bbcolor-142452″ heading_semantic=\u00bbp\u00bb text_size=\u00bbh4″ uncode_shortcode_id=\u00bb534618″ text_color_type=\u00bbuncode-palette\u00bb]No oferim enzims est\u00e0ndards, sin\u00f3 solucions adaptades a la perfecci\u00f3 per maximitzar el rendiment de la teva producci\u00f3. Fem que el teu proc\u00e9s arribi al m\u00e0xim potencial.[\/vc_custom_heading][\/vc_column][\/vc_row][vc_section overlay_alpha=\u00bb50″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb183850″][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb100″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ css_animation=\u00bbscroll-trigger\u00bb animation_target=\u00bbmask\u00bb animation_mask=\u00bbboth\u00bb animation_mask_val=\u00bb90″ animation_opacity=\u00bb100″ animation_blur=\u00bb0″ animation_offset_top=\u00bb100″ animation_offset_bottom=\u00bb100″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb685617″ animation_radius=\u00bb24px\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb127224″][vc_single_image media=\u00bb160798″ media_width_percent=\u00bb100″ media_ratio=\u00bbsixteen-nine\u00bb advanced=\u00bbyes\u00bb media_overlay_color=\u00bbcolor-jevc\u00bb media_overlay_opacity=\u00bb30″ media_overlay_visible=\u00bbyes\u00bb media_padding=\u00bb2″ uncode_shortcode_id=\u00bb117480″ media_overlay_color_type=\u00bbuncode-palette\u00bb][uncode_lottie json=\u00bbhttp:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-1.json\u00bb speed=\u00bb10″ frame_from=\u00bb0″ frame_to=\u00bb100″ media_width_percent=\u00bb100″ uncode_shortcode_id=\u00bb184893″ el_class=\u00bblottie-inside-img\u00bb][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb104367″ el_class=\u00bbabsolute-row\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb187558″][vc_custom_heading text_color=\u00bbcolor-xsdn\u00bb uncode_shortcode_id=\u00bb116182″ text_color_type=\u00bbuncode-palette\u00bb]Amilasa a la ind\u00fastria aliment\u00e0ria[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][\/vc_section][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb3″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb111038″][vc_column width=\u00bb2\/12″][\/vc_column][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb8\/12″ uncode_shortcode_id=\u00bb166061″][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb307191″]L’amilasa \u00e9s un enzim \u00e0mpliament utilitzat en el sector alimentari per la seva capacitat per descompondre midons en sucres simples, optimitzant processos productius o contribuint a una major efic\u00e0cia i sostenibilitat. A Biocon, entenem que cada proc\u00e9s industrial \u00e9s \u00fanic, per aix\u00f2 oferim una soluci\u00f3 enzim\u00e0tica adaptada a les condicions espec\u00edfiques de cada client. Aix\u00ed assegurem una aplicaci\u00f3 m\u00e9s efica\u00e7, millors resultats al producte final i un \u00fas m\u00e9s responsable dels recursos.[\/vc_column_text][\/vc_column][vc_column width=\u00bb2\/12″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb2″ bottom_padding=\u00bb2″ overlay_alpha=\u00bb50″ equal_height=\u00bbjustify\u00bb gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb207796″ front_end_with_slider=\u00bbtrue\u00bb][vc_column width=\u00bb1\/1″][uncode_slider slider_interval=\u00bb5000″ slider_navspeed=\u00bb400″ advanced_nav=\u00bbyes\u00bb el_id1=\u00bbamilasa-slider\u00bb el_id=\u00bbamilasa-slider\u00bb][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb168425″ el_class=\u00bbrounded-lg\u00bb][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bbstd\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb159043″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb418191″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb160801″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb809026″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb151159″]Producci\u00f3 de cervesa[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb214485″]A la ind\u00fastria cervesera, l’amilasa converteix els midons dels cereals en sucres fermentables, essencials per a la fermentaci\u00f3 alcoh\u00f2lica. La seva acci\u00f3 optimitza el proc\u00e9s de fermentaci\u00f3, proporcionant sucres fermentables als llevats.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb176768″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb120936″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb190608″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb937316″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb161039″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb144800″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb100671″]Begudes vegetals[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb948701″]Les amilases descomponen els midons d’ingredients com ara civada, arr\u00f2s o blat de moro, millorant la textura i reduint la viscositat de les begudes vegetals. Tamb\u00e9 incrementen la dol\u00e7or natural del producte sense necessitat d’afegir-hi sucres addicionals.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb690279″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb192417″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb120424″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb203341″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb160802″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb513689″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb718558″]Optimitzaci\u00f3 i sostenibilitat[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb214008″]L\u00b4\u00fas d\u00b4amilases redueix els temps de producci\u00f3 i el consum energ\u00e8tic, millorant l\u00b4efici\u00e8ncia industrial. A m\u00e9s, disminueix la necessitat de processos qu\u00edmics agressius, promovent una producci\u00f3 m\u00e9s natural i neta. La seva acci\u00f3 optimitza l’\u00fas de primeres mat\u00e8ries, reduint el malbaratament i contribuint a una ind\u00fastria aliment\u00e0ria m\u00e9s sostenible, alineada amb les demandes del consumidor i les regulacions ambientals.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb834044″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][uncode_carousel_nav position=\u00bbabsolute\u00bb padding=\u00bb0″ space=\u00bbyes\u00bb h_align=\u00bbcenter\u00bb hide_arrows=\u00bbyes\u00bb dots_position=\u00bbel_absolute\u00bb dots_padding=\u00bb0″ dots_style=\u00bblines\u00bb dots_look=\u00bbraw\u00bb 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uncode_shortcode_id=\u00bb198823″][vc_custom_heading heading_semantic=\u00bbh4″ text_size=\u00bbh4″ uncode_shortcode_id=\u00bb674496″]A quin sector treballes?[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb153418″]Podem ajudar-te[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ style=\u00bblight\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ 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width=\u00bb1\/3″][\/vc_column][\/vc_row][vc_section overlay_alpha=\u00bb50″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb183850″][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb100″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ css_animation=\u00bbscroll-trigger\u00bb animation_target=\u00bbmask\u00bb animation_mask=\u00bbboth\u00bb animation_mask_val=\u00bb90″ animation_opacity=\u00bb100″ animation_blur=\u00bb0″ animation_offset_top=\u00bb100″ animation_offset_bottom=\u00bb100″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb212533″ animation_radius=\u00bb24px\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb127224″][vc_single_image media=\u00bb160799″ media_width_percent=\u00bb100″ media_ratio=\u00bbsixteen-nine\u00bb advanced=\u00bbyes\u00bb media_overlay_color=\u00bbcolor-jevc\u00bb media_overlay_opacity=\u00bb30″ media_overlay_visible=\u00bbyes\u00bb media_padding=\u00bb2″ uncode_shortcode_id=\u00bb567633″ media_overlay_color_type=\u00bbuncode-palette\u00bb][uncode_lottie json=\u00bbhttp:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-4.json\u00bb speed=\u00bb10″ frame_from=\u00bb0″ frame_to=\u00bb100″ media_width_percent=\u00bb100″ uncode_shortcode_id=\u00bb148600″ el_class=\u00bblottie-inside-img\u00bb][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb104367″ el_class=\u00bbabsolute-row\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb187558″][vc_custom_heading text_color=\u00bbcolor-xsdn\u00bb uncode_shortcode_id=\u00bb201414″ text_color_type=\u00bbuncode-palette\u00bb]Qu\u00e8 \u00e9s l’amilasa i quina funci\u00f3 t\u00e9?[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][\/vc_section][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb2″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb938605″][vc_column width=\u00bb2\/12″][\/vc_column][vc_column width=\u00bb8\/12″][vc_column_text uncode_shortcode_id=\u00bb141394″]L’amilasa \u00e9s un enzim que catalitza la descomposici\u00f3 dels midons, un tipus de carbohidrat complex present en cereals, tubercles i llegums, transformant-los en sucres m\u00e9s simples com ara maltosa, glucosa o dextrines.<\/p>\n

El tipus d’amilasa m\u00e9s com\u00fa \u00e9s l’alfa-amilasa<\/strong>. Les alfa-amilases s\u00f3n essencials en la ind\u00fastria aliment\u00e0ria ja que optimitzen processos com ara la producci\u00f3 de begudes vegetals i cerveses. Depenent del seu origen, hi ha diferents tipus d’alfa-amilases amb caracter\u00edstiques espec\u00edfiques:[\/vc_column_text][\/vc_column][vc_column width=\u00bb2\/12″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb3″ top_padding=\u00bb2″ bottom_padding=\u00bb2″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb823435″][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb190716″][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb2″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb102435″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb135938″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb129833″ text_color_type=\u00bbuncode-palette\u00bb]1[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb142215″ text_color_type=\u00bbuncode-palette\u00bb]Alfa-amilases bacterianes[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb208275″]Destacades per la seva estabilitat a altes temperatures, s\u00f3n ideals per a processos de liq\u00fcefacci\u00f3 en la producci\u00f3 de xarops i midons modificats, optimitzant la conversi\u00f3 de mid\u00f3 en sucres fermentables.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb143729″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb195170″ text_color_type=\u00bbuncode-palette\u00bb]2[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb149405″ text_color_type=\u00bbuncode-palette\u00bb]Alfa-amilases f\u00fangiques[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb316520″]Operen en condicions de temperatura i pH m\u00e9s moderades, i s\u00f3n utilitzades en processos d’hidr\u00f2lisi de mid\u00f3 a la ind\u00fastria de begudes i producci\u00f3 d’ingredients funcionals.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb400129″][vc_column width=\u00bb2\/12″][\/vc_column][vc_column width=\u00bb8\/12″][vc_custom_heading text_color=\u00bbcolor-142452″ text_size=\u00bbh4″ uncode_shortcode_id=\u00bb191353″ text_color_type=\u00bbuncode-palette\u00bb]Caracter\u00edstiques de l’amilasa[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb172807″]Les amilases s\u00f3n altament eficients i vers\u00e0tils, que actuen sobre diferents enlla\u00e7os del mid\u00f3. Generalment tenen una gran capacitat per operar a altes temperatures i en diversos rangs de pH, que les fa ideals per accelerar processos industrials.[\/vc_column_text][\/vc_column][vc_column width=\u00bb2\/12″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb2″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb223643″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb7\/12″ uncode_shortcode_id=\u00bb175087″][vc_custom_heading text_color=\u00bbcolor-142452″ heading_semantic=\u00bbp\u00bb text_size=\u00bbh4″ uncode_shortcode_id=\u00bb298303″ text_color_type=\u00bbuncode-palette\u00bb]Per la seva especificitat, estabilitat i rapidesa, l’amilasa ajuda a transformar carbohidrats complexos, millorant la qualitat del producte i l’efici\u00e8ncia de producci\u00f3.[\/vc_custom_heading][\/vc_column][vc_column width=\u00bb1\/12″][\/vc_column][vc_column column_width_percent=\u00bb100″ position_horizontal=\u00bbright\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb4\/12″ uncode_shortcode_id=\u00bb652155″][vc_single_image media=\u00bb161022″ media_width_percent=\u00bb100″ media_ratio=\u00bbfour-three\u00bb css_animation=\u00bbparallax\u00bb parallax_intensity=\u00bb3″ uncode_shortcode_id=\u00bb128559″ el_class=\u00bbfull-rounded-left margin-image\u00bb][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb4″ bottom_padding=\u00bb4″ back_color=\u00bbcolor-475114″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb195174″ back_color_type=\u00bbuncode-palette\u00bb][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb115480″][vc_custom_heading heading_semantic=\u00bbp\u00bb text_size=\u00bbh4″ uncode_shortcode_id=\u00bb137374″]L’amilasa \u00e9s un enzim utilitzat en m\u00faltiples aplicacions industrials a causa de les seves propietats. Algunes de les seves caracter\u00edstiques principals s\u00f3n:[\/vc_custom_heading][vc_empty_space empty_h=\u00bb3″ mobile_visibility=\u00bbyes\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb173919″ css=\u00bb.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb165179″ text_color_type=\u00bbuncode-palette\u00bb]Especificitat en la descomposici\u00f3 del mid\u00f3[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb114603″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb176765″]Cada tipus d\u00b4amilasa actua sobre enlla\u00e7os espec\u00edfics dins de l\u00b4estructura del mid\u00f3, permetent una descomposici\u00f3 precisa i controlada. Aquesta especificitat permet adaptar la conversi\u00f3 del mid\u00f3 segons les necessitats de cada proc\u00e9s industrial. La seva acci\u00f3 millora l’efici\u00e8ncia en la producci\u00f3 i evita la degradaci\u00f3 no desitjada de compostos i optimitza el rendiment dels ingredients.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb178688″ text_color_type=\u00bbuncode-palette\u00bb]Alta estabilitat t\u00e8rmica[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb191698″]Les amilases termoestables, especialment les obtingudes de microorganismes term\u00f2fils, continuen sent eficaces fins i tot en temperatures elevades. Aix\u00f2 les converteix en una soluci\u00f3 \u00f2ptima per a processos industrials com ara la cocci\u00f3 d’aliments<\/strong> o la producci\u00f3 de xarops de glucosa<\/strong>. La seva resist\u00e8ncia a la calor permet optimitzar els procediments i disminuir la necessitat de m\u00e8todes mec\u00e0nics o qu\u00edmics d’alt consum energ\u00e8tic millorant-ne la rendibilitat.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb950971″ text_color_type=\u00bbuncode-palette\u00bb]Ampli rang de pH[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb815365″]Depenent del seu origen, les amilases poden treballar en diferents nivells d’acidesa o alcalinitat, cosa que les fa \u00fatils en m\u00faltiples ind\u00fastries. Les amilases d’origen microbi\u00e0 destaquen per la seva capacitat d’adaptaci\u00f3, funcionant en un rang de pH m\u00e9s ampli. Aquesta versatilitat en facilita l’\u00fas en processos amb variacions en la composici\u00f3 del medi, evitant la necessitat d’ajustaments constants.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb765402″ text_color_type=\u00bbuncode-palette\u00bb]Rapidesa i efici\u00e8ncia energ\u00e8tica[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb588210″]Acceleren significativament la conversi\u00f3 del mid\u00f3 en sucres simples, cosa que permet cicles de producci\u00f3 m\u00e9s r\u00e0pids<\/strong>. En operar en condicions m\u00e9s suaus de temperatura i pressi\u00f3, redueixen el consum energ\u00e8tic en comparaci\u00f3 amb m\u00e8todes tradicionals. La seva rapidesa dacci\u00f3 millora la capacitat de producci\u00f3 sense comprometre la qualitat del producte final.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb542842″ text_color_type=\u00bbuncode-palette\u00bb]Diversitat de fonts[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb107648″]L’amilasa es pot obtenir d’animals, plantes i microorganismes bacterians i f\u00fangics, cadascuna amb caracter\u00edstiques espec\u00edfiques segons l’aplicaci\u00f3. Les variants microbianes s\u00f3n les m\u00e9s utilitzades a la ind\u00fastria per la seva alta efici\u00e8ncia, estabilitat i adaptabilitat a diferents condicions de processament. Gr\u00e0cies a aquesta diversitat, l’amilasa s’empra en sectors com el forn, producci\u00f3 de begudes, fabricaci\u00f3 de xarops i processament de midons, entre d’altres.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

L’amilasa \u00e9s un enzim \u00e0mpliament utilitzat en el sector alimentari per la seva capacitat per descompondre midons en sucres simples, optimitzant processos productius i contribuint a una major efici\u00e8ncia i sostenibilitat. A Biocon, entenem que cada proc\u00e9s industrial \u00e9s \u00fanic, per aix\u00f2 oferim una soluci\u00f3 enzim\u00e0tica adaptada a les condicions espec\u00edfiques de cada client. Aix\u00ed assegurem una aplicaci\u00f3 m\u00e9s efica\u00e7, millors resultats al producte final i un \u00fas m\u00e9s responsable dels recursos. <\/p>\n","protected":false},"featured_media":160800,"menu_order":0,"template":"","meta":{"_acf_changed":false,"content-type":""},"class_list":["post-160794","enzima","type-enzima","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nQu\u00e8 \u00e9s l'Enzim Amilasa i quina \u00e9s la seva funci\u00f3? - Biocon<\/title>\n<meta name=\"description\" content=\"Potencia la teva producci\u00f3 aliment\u00e0ria amb enzims amilases que milloren la textura, realcen el sabor i faciliten la digesti\u00f3. 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