α-Amylase
α-Amylase is produced by Bacillus licheniformis through deep fermentation and refining. It has high efficiency/high temperature resistance and low pH stability.
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Product Introduction
PRODUCT DESCRIPTION
α-Amylase is produced by Bacillus licheniformis through deep fermentation and refining. It has high efficiency/high temperature resistance and low pH stability. This enzyme is an endoamylase that randomly hydrolyzes a-D-1,4 glycosidic bonds, which can reduce the viscosity of starch, thereby producing soluble dextrins and oligosaccharides. This product is widely used in alcohol/ brewing and food processing industries.
Specification
Product Name | α-Amylase | ||
CAS Number | 9000-90-2 | EC Code | EC 3.2.1.1 |
Activity | 40,000-200,000 U/ml | Donor strain | Bacillus licheniformis |
Form | Liquid | Carrier | Sorbitol |
Color | Faint brown | Loss on drying | - |
Working pH | 5.2-8.0 | Optimum pH | 5.4-6.2 |
Working temperature | 60℃-105℃ | Optimum T | 90 ℃ |
Particle size | - | ||
Package | Non toxic plastic barrel packaging (25 or 30 kg/barrel) | ||
Storage | Stored 12 months under cover in cool and dry conditions | ||
Caution | Avoid direct sunlight and high temperature | ||
Functions
1. Liquefaction: hydrolyze starch into short chain dextrin, oligosaccharide, maltose and glucose, so that the viscosity of starch rapidly decrease.
2. Improve the dough, reduce the viscosity of dough, accelerate the fermentation process, increase the sugar content and alleviate the aging of bread in the production of bread.
3. Used for the pretreatment of cereal raw materials in baby food.
4. Make the starch liquefy more thoroughly, the mash layer is more obvious, short the gelatinization and filtration time, improve the utilization rate of equipment and raw materials in beer.
Dosage
Recommended dosage is 120-300g with 200,000 U/ml in per ton of raw material.
