Heat-Resistant Amylase
High efficiency and high temperature resistance α- Amylase is a thermostable starch hydrolase, which is produced by Bacillus licheniformis through deep fermentation, refining and refining, with high heat and low pH stability.
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Product Introduction
Product Description
High efficiency and high temperature resistance α- Amylase is a thermostable starch hydrolase, which is produced by Bacillus licheniformis through deep fermentation, refining and refining, with high heat and low pH stability. This enzyme is an endonuclease that randomly hydrolyzes a-D-1, 4-glycosidic bonds. It changes long chain starch molecules into short chain dextrins during starching, which rapidly reduces the viscosity of starch stock solution, enhances the fluidity of mash, rapidly liquefies starch, and shortens the gelatinization time of starch.
Specification
Product Name | High temperature resistant α-amylase | ||
CAS Number | 9001-19-8 | EC Code | EC 3.2.1.1 |
Activity | ≥200,000 U/ml | Product pH | 5.5-7.0 |
Form | Liquid | ||
Color | Light brown | ||
Working pH | 5.2-8.0 | Optimum pH | 5.4-6.2 |
Working Temperature | 60℃-105℃ | Optimum T | 85℃-97 ℃ |
Density | 1.15～1.25 g/ml | ||
Package | This product is packed in non-toxic plastic barrels. | ||
Storage | Stored 12 months under cover in cool and dry conditions | ||
Caution | Avoid direct sunlight and high temperature | ||
Product Details
Compnent: High temperature resistant x-amylase
Expiration date: the shelf-life of the product at room temperature would within 12 month.
Storage conditions: Enzyme preparation is a kind of bioactive substance. It should be avoided to store or use under inappropriate temperature, pH and other harsh conditions, otherwise the product quality will be affected. Store in a cool, dry place away from light.
Functions: This enzyme is an endonuclease that randomly hydrolyzes a-D-1, 4-glycosidic bonds. It changes long chain starch molecules into short chain destrins during starching,which rapidly reduces the viscosity of starch stock solution, enhances the fluidity of mash, rapidly liquefies starch, and shortens the gelatinization time of starch.
Use condition: temperature 85~ 97℃, pH 5.2~ 8.0
Functions
1. It can make the starch liquefaction more thorough, the mash liquor stratification more obvious, the chroma is low, shorten the gelatinization and filtering time, and improve the utilization rate of equipment and raw materials;
2. It can realize malt free pasting operation to increase the proportion of auxiliary materials, thereby reducing beer production costs, improving beer quality and increasing economic benefits.
Recommended Use Conditions
The optimum conditions for industrial operation are recommended as follows: temperature 60 ~ 105 ℃, pH 5.4~6.2. Generally, the pH is adjusted first and then saccharifying enzyme is added. The amount of enzyme used is adjusted according to different industries, raw materials and processes.
In the alcohol industry, 0.03kg of the enzyme (200000 units) is added to each ton of raw materials, and the pH of the mash is controlled at 5.4~6.2. After the enzyme solution is added, the temperature is raised to 90-100 ℃, and the temperature is maintained for 90~150 minutes. If jet liquefaction process is adopted, the temperature of jet liquefaction can be about 105 ℃.
In the monosodium glutamate and starch sugar industry, 0.12kg of the enzyme (200000 units) is added to each ton of raw materials, and the pH of the mash is controlled at 5.4~6.2. After the enzyme solution is added, the temperature is raised to 90-100 ℃, and the temperature is maintained for 90~150 minutes. If jet liquefaction process is adopted, the temperature of jet liquefaction can be about 105 ℃.
Package
This product is packed in non-toxic plastic drums.
Storage
This product is an active biological preparation. It should be kept away from light and low temperature during transportation and storage.
Caution
Avoid direct sunlight and high temperature.
Applicatipn
