| ≥1 piece |
• Brief introduction to the products
Green year Brand Thermostable α-amylase preparation is produced by submerged fermentation of Bacillus lichenifirmis and modern technique extraction.
• Function and characteristics
Thermostable α-amylase can randomly hydrolyze α-1.4 glycosidic bonds of starchy materials and theirs degradation products to produce the soluble dextrin and oligosaccharides, resulting in the quick decrease of the viscosity of starch solution. The excessive hydrolysis will produce a small amount of glucose and maltose.
• Enzyme activity
High temperature α-amylase (general type): 20,000 μ/ml
High temperature α-amylase (high efficient type): 30,000 μ/ml
High temperature α-amylase (concentrated type): 60,000 μ/ml
Definition of the enzyme activity: The amount of enzyme in 1 ml enzyme solution required to liquefy 1 mg soluble starch per minute at the condition of pH 6.0 and 70a?? is defined as one unit of enzyme activity.
• Application conditions
Optimal pH range: 5.5 to 7.0; Effective pH range: 5.0 to 8.0
Optimal temperature range: 90 to 95a??; Effective temperature range: 90a?? to 100a??
In spray-liquefy technology, when the instantaneous temperature increases to the range of 105a?? to 110a??, this enzyme still can hydrolyze starch effectively. This enzyme has very good heat stability. End, It is recommended to add 50 to 100 mg/kg of calcium ion in the hydrolysis of starch.
• Package and storage
1. Liquid type of this product is packed with 25 kg non-toxic plastic barrel.
2. With the best efforts to avoid insolation and high temperature during the transportation and storage. Keep the environment clean and cool, and it is better to store at low temperature (environmental temperature below 25a??). When stored at 25a?? for six months or at 5a?? for one year, the enzyme activity is not less than 90% of the labeled value. If a small amount of deposits appears, shake up before use and it has the same effect.