DESCRIPTION
Bacterial Alpha-Amylase Boli BAA-240 (E.C.3.2.1.1.1,4-α-D-Glucan glucanohydrolase) is made from submerged culture of Bacillus subtilis Var. through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bond and produces soluble dextrin and oligosaccharide. Excessive hydrolysis may result in a small quantity of glucose and maltose.
The product is widely applied to industries such as amylose, alcohol, beer, monosodium glutamate, soy sauce, pharmacy, foodstuff, textile printing and dyeing and desizing, etc.
PRODUCT CharacteristIcs
Declared Enzyme: Alpha-Amylase
Systematic Name: 1,4-α-D-glucan glucanohydrolase
Activity: 2400 U/g (minimum)
Appearance: Light to dark brown liquid
Product pH: 5.5 to 7.0
Specific gravity: 1.15 to 1.25 g/ml
EFFECT OF PH
Optimum pH value 6.0, stable pH range 6.0 7.0 inactivated dramatically with pH below 5.0
EFFECT OF TEMPERATURE
Optimum temperature range 60 70 a , stable temperature <60 a. At a temperature range of 70 90a , the reaction speeds up with the temperature rises, yet the inactivation also speeds up.
EFFECT OF CALCIUM
The existence of calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of enzyme activity is broadened with calcium and narrowed without calcium.
INHIBITORS
Copper, titanium and cobalt ions are moderate inhibitors on this product. Aluminum, lead and zinc ions are strong inhibitors.
PACKAGING
This product is packed in 30kg or 1100kg nonhazardous plastic drum. Customized packaging is also available upon demand.