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Fungal α-amylase
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Fungal α-amylase
Product Feature
Name of Product
Fungal α-amylase
Grade
Food Grade
Appearance
Light yellow liquid
Components
Fungal α-amylase, Glucose, Glycerin, Water
Strain
Aspergillus oryzae
Production Method
This product is made from Aspergillus oryzae through fermentation, filter press degerming and membrane concentration.
Working Condition
Temperature：30-90℃，optimum 50-55℃；
pH：4.0-6.5, optimum 4.8-5.5。
Application Field
For liquification section in the production of maltose with corn starch as raw material.
Usage
Add directly into liquification tank.
Dosage
Recommended dosage is100~500g per ton of liquified liquid.
Adjust according to production tests.
Efficacy
Liquify starch to dextrin.
Product Specification
Activity（u/mL）
Fungal α-amylase≥20,000
Pb (mg/kg)
≤5
Arsenic (in As)（mg/kg）
≤3
E.coli（CFU/g）
≤30
Escherichia coli（25g）
＜10
Total count colony（CFU/g）
≤50,000
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.
Bacterialα-amylase preparations are made from the strain of Bacillus subtilis through cultivation,fermentation and extraction technique.
Grade:Food,Feed and Industrial Grade;for Ethanol.
HS:35079090.
Specification:Form:
Liquid or Powder
Color:
Brown or Snuff
Odor:
Normal microbial fermentation odour
Processing Condition:
pH:optimum 6.0,stable range 4.5-7.0;
Temperature:Favorable 60-70℃;
Calcium ion consistence:Calcium ion can protect the product.
Unit Definition:
1 unit of bacterialα-amylase equals to the amount of enzyme which liquidizes 1g of soluble starch at 60℃and pH6.0 in 1h.
Application Field:
--For food grade:This product can be used for the liquidizing process of glucose,cerealose,alcohol,beer,monosodium glutamate,distillate spirits,and fermentation industry;
--For feed industry;
PACKAGING&DELIVERY:
Package as per requirement.
Storage:
Should be stored and transported in a cool,dry and well-ventilated place avoiding sunlight.
Shelf Life:
12 months at 25℃,activity remain≥90%.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.
Fungal α-amylase
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