| ≥1 piece |
Detailed introduction to Food Enzyme, Industrial Enzymes:
Thermo-stable alfa-amylase is submerge fermented and refined from Bacillus licheniformis.
The product keeps activity at high temperature with good liquefaction result.
Thermo-sable alfa-amylase can hydrolysis and liquefied starch in many industries,
such as: starch sugar industry (glucose, Maltose, dextrin, HFS, oligo-saccharide),
alcohol industry, brewery, MSG, organic acid, textile, paper making industries.
Description of product
1) Properties
Stable, consistent, light brown liquid
2) Fuction
Amylase breaks α-1, 4 glucosidic bound randomly into dextrin and small amount
oligosaccharide, therefore decrease the viscosity of starch slurry quickly. A
small amount of glucose and maltose will form after long liquefaction.
3) Optimum temperature
Optimum temperature is >90oC, liquefies starch quickly at 95~97oC,
and keep activity stable at 100oC. The enzyme can be heated to
105~110oC for a shot time during jet cooking.
4) Optimum pH: 5.5 ~ 7.0
5) 50~70ppm Ca2+ help keeping the activity stable.
6) Definition of enzyme unit: 1 Unit equals to the amount of enzyme hydrolysis 1
mg α-starch to dextrin at 70oC, pH6.0 in 1 min.