Thermostable Alpha Amylase is fermented, extracted and refined from Bacillus licheniformis. Has good high temperature resistance characteristics. Widely used in starch sugars (glucose, maltose, dextrin, fructose, oligosaccharides), alcohol, beer, monosodium glutamate, food brewing, organic acids, textiles, printing and dyeing, papermaking, and other fermentation industries. It can rapidly hydrolyze the α -1.4 glucosidic bond in starch molecules at high temperatures, arbitrarily cutting off short chain dextrins of varying lengths and a small amount of oligosaccharides, thereby rapidly reducing the viscosity of starch. The liquefaction time is prolonged, and a small amount of glucose and maltose will also be produced.
The optimal operating temperature is above 90 ℃, with rapid liquefaction at 95-97 ℃ and considerable vitality at 100 ℃. During early injection liquefaction, the instantaneous temperature can reach 105-110 ℃. PH range: The effective pH range is 5.5-8.0, and the optimal pH range is 5.8-6.5.
Thermostable Alpha Amylase is fermented, extracted and refined from Bacillus licheniformis. Has good high temperature resistance characteristics. Widely used in starch sugars (glucose, maltose, dextrin, fructose, oligosaccharides), alcohol, beer, monosodium glutamate, food brewing, organic acids, textiles, printing and dyeing, papermaking, and other fermentation industries. It can rapidly hydrolyze the α -1.4 glucosidic bond in starch molecules at high temperatures, arbitrarily cutting off short chain dextrins of varying lengths and a small amount of oligosaccharides, thereby rapidly reducing the viscosity of starch. The liquefaction time is prolonged, and a small amount of glucose and maltose will also be produced.
The optimal operating temperature is above 90 ℃, with rapid liquefaction at 95-97 ℃ and considerable vitality at 100 ℃. During early injection liquefaction, the instantaneous temperature can reach 105-110 ℃. PH range: The effective pH range is 5.5-8.0, and the optimal pH range is 5.8-6.5.
| Origin | Nanning, Guangxi, China |
| Physical properties | Light yellow brown powder |
| Enzyme activity | 200000u/g |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 5.2~6.0 |
| Optimal temperature | 55~100℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 0.05~0.5% |
| Enzymatic hydrolysis time | 0.5~2 hours |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Applications
| alcohol | Beer | Food brewing | Food brewing |
| spin | fermentation | papermaking |
Notices
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
