a-Amylase

HEAT STABLE ALPHA-AMYLASEThe Heat Stable Alpha-Amylase is made from the best strain of Bacillus Licheniformis through deep fermentation and extraction technique. Due to excellent heat stability, this product is widely used in starch, glucose, maltose, dextrin, HFCS, beer oligosaccharides, alcohol, MSG, organic acid, food, textile, paper milling and etc. This product is known as has following advantages: fast liquefaction of starch, fast protein flocculation and easy filtration. Its high quality and good recovery make process simple, cost cutting and saving energy and facilities. Principle The enzyme can randomly hydrolyze the interior alpha-1, 4-glucosidic bond of starch at high temperature, yielding soluble dextrin, oligosaccharides with small quality of glucose and maltose, reduce the viscosity remarkably. Definition of enzyme activity 1 unit equals to the amount of enzyme which dextrinize 1.0mg of soluble starch in one minute at 70, pH 6.0. Enzyme working condition ·Calcium ion 50-70ppm Calcium ions will stabilize the activity of enzyme; for liquefaction of starch slurries, additional calcium dont need when use hard water (> 10 °dH ). ·pH range Effective pH range: pH 5.0-8.0 Optimum pH range pH 6.0-6.2 ·Temperature range Effective temperature range 90-100 Optimum temperature range 95-97 105-110 in short time when use jet cooker Specification 30,000 u/ml Suggestion usage 300600ml/ton starch, actual dosage determined by production test, add in one or two times. Standard Chinese National industrial standard: QB/T2306-97 Package and storage 25 kg/ drum Labeled activity is maintained for at least 6 months below room temperature (25), and maintained for 12 months at 5. Notice Handling workers suggest wearing goggle and gloves, avoiding splashing into eyes, mouth or noses. In case of direct contact with enzyme, rinse immediately with plenty of water or consult a doctor.