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High-temperature α-amylase
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High-temperature α-amylase
Product Feature
Name of Product
High-temperature α-amylase
Grade
Food Grade
Appearance
Yellowish liquuid
Components
High-temperature α-amylase, Glucose, Salt, Water
Strain
Bacillus licheniformis
Production Method
This product is made from Bacillus licheniformis through fermention, filter press degerming and membrane concentration technology.
Working Condition
Temperature：60-120℃，optimum 90-110℃；
pH：5.5-7.5, optimum 5.8-6.0。
Application Field
For liquification section of fermentation of ethanol and organic acid.
Usage
Add directly into liquification tank.
Dosage
Recommended dosage is 150~200g per ton of raw material. Adjust according to tests.
Efficacy
Decrease the viscosity of starch milk rapidly, liquify starch milk to dextrin, provide liquification liquid for glucoamylase.
Product Specification
Activity（u/mL）
High-temperature α-amylase≥200,000
Pb (mg/kg)
≤5
Arsenic (in As)（mg/kg）
≤3
E.coli（CFU/g）
≤30
Escherichia coli（25g）
＜10
Total count colony（CFU/g）
≤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.
High-temperature α-amylase
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