Addition of this enzyme can effectively degrade β-1,4 glucan bond, reduce the content of β-glucan, thereby reducing the viscosity of wort and increasing the filtration speed. It is widely used in the beer production process.
Cold turbid of beer mainly comes from hydrogen bonding of proline-rich turbidity-sensitive protein and polyphenol. In beer fermentation, adding PSEP-30 can decompose the sensitive polypeptide of hydrogen bonding. Thereby preventing the generation of cold turbid of beer, improving the non-biological stability and extend the shelf life of beer.