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Heat-Stable alpha-Amylase
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Heat-stable alpha amylase
Product Feature
Name of Product
Heat-stable alpha amylase
Grade
Food Grade
Appearance
Yellow liquid
Components
Heat stable alpha- amylase, glucose, salt and water.
Strain
Bacillus licheniformis
Production Method
It is a liquid enzyme preparation product produced by Bacillus licheniformis fermentation, pressure filtration and membrane concentration.
Working Condition
Temperature: 60-120℃, optimum 90-100℃；
pH: 5.5-6.5, optimum 5.8-6.0。
Application Field
It is used in the liquefaction section of starch excipients such as rice and high grain in beer brewing
Usage
Directly added to the saccharification tank
Dosage
Add 500-1000 grams of per ton 30-35% starch milk.Adjust according to application tests.
Efficacy
The starch dextrin in the liquefaction auxiliary material is saccharified into beer fermentation syrup by glucoamylase or pullulanase.
Product Specification
Activity（u/mL）
≥50,000
Pb (mg/kg)
≤5
Arsenic (in As)(mg/kg）
≤3
- coli（CFU/g）
≤30
Escherichia coli（25g）
＜10
Total count colony（CFU/g）
≤50000
Salmonella （25g）
Absent
Antimicrobial Activity（ /g）
Absent
Specific Gravity
1.10-1.20
Packaging
25kgs/drum (or according to customer’s requirement)
Storage Condition
Shelf Life
12 months
Temperature
0-25℃
Storage Condition
This product should be stored in a dry place under 25℃, avoiding sunlight and direct contiguity with air for a long time.
Safety Information
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. Details please refer to Material Safety Data Sheet.
Heat-Stable alpha-Amylase is are made from the safety strain of Bacillus licheniformis through deep fermentation and extraction technique.This product possesses better heat resistance and keeps adaptable under condition of lower pH,and is applied in starch liquefaction by endo-hydrolysis of alpha-1,4 bonds at high temperatures the“liquidizing”technology in many sectors.
Grade:food;ethanol;textile.
HS:35079090
Specifications/PHYSICAL AND CHEMICAL PROPERTIES:Appearance:
Liquid with low subsidence
Color:
Snuff colour
Odor:
Normal fermentation odor
Bulk Density:
1.05-1.35g/mL
Processing Condition:
Temperature:effective at 80~110℃,optimum 95~105℃;
pH:effective 55.5-9.0,optimum 5.8-7.0;
Application Field&Efficacy:
--In beer industry it is used in starch liquefaction by endo-hydrolysis of alpha-1,4 bonds at high temperatures during gelatinization in cereal cooker;
--Other“liquidizing”technology in the sectors of starch sugar,monosodium glutamate,alcohol,and pharmaceutical;
--In the process of desizing for textiles industry.
PACKAGING&DELIVERY:
Package as per requirement.
STORAGE:
Should be stored in a cool place avoiding high temperature.
SHELF LIFE:
--3 months at 25℃,activity remains≥90%;
--6 months,activity remains≥80%;Increase dosage after shelf life.
SAFETY:
Enzyme preparations belong to protein,which may induce sensitization and cause allergic type reactions in sensitized individuals.Prolonged contact may cause minor irritation for skin,eyes or mucous membrane of nose,so any direct contiguity with human body should be avoided.If irritation or allergic response for skin or eyes develops,consult a doctor.
Heat-Stable alpha-Amylase
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