High Temperature Alpha-Amylase (Food Grade) for Alcohol & Brewing Starch Liquefaction – Liquid Enzyme 180,000 U/mL

High Temperature Alpha-Amylase is a food-grade liquid enzyme preparation designed for efficient starch liquefaction in alcohol and brewing production. The enzyme is specifically developed for processing starch-based raw materials such as corn, cassava, and wheat, where rapid viscosity reduction and reliable starch conversion are essential for stable fermentation processes.

This enzyme catalyzes the hydrolysis of α-1,4, hydrolyzing starch into dextrins of different chain lengths along with small amounts of oligosaccharides. Through this process, the viscosity of starch slurry decreases significantly, allowing the mash to be processed more efficiently in downstream saccharification and fermentation steps. The enzyme plays a key role in improving process stability, enhancing starch utilization, and supporting consistent alcohol yield.

The enzyme is produced through controlled microbial fermentation using a selected strain of Bacillus licheniformis. The resulting enzyme preparation demonstrates strong catalytic performance and excellent thermostability, enabling reliable activity in high-temperature liquefaction conditions commonly used in alcohol and brewing industries. Its stability under elevated temperatures allows the liquefaction stage to proceed efficiently without significant enzyme deactivation.

High Temperature Alpha-Amylase is particularly suitable for industrial cooking and liquefaction systems that operate at elevated temperatures. During the starch liquefaction stage, the enzyme rapidly breaks down starch polymers into dextrins, helping prevent excessive thickening of the mash and improving pumping, mixing, and heat transfer during production. The reduction in viscosity also supports more uniform enzymatic conversion and improves overall process efficiency.

The liquid formulation allows easy dosing and rapid dispersion in starch slurry. The product appears as a brown liquid and contains glycerol as a stabilizing component to maintain enzyme activity during storage and handling.

Caratteristiche principali

• Food-grade enzyme preparation suitable for alcohol and brewing production
• Efficient hydrolysis of α-1,4 glycosidic bonds in starch molecules
• Rapid viscosity reduction during starch liquefaction
• High thermostability suitable for industrial cooking processes
• Improves starch conversion efficiency prior to saccharification and fermentation
• Supports stable and consistent fermentation performance
• Liquid formulation for convenient industrial dosing

Applicazioni tipiche

High Temperature Alpha-Amylase is widely used in starch processing stages of alcohol production and brewing industries. It is suitable for liquefaction of starch-based raw materials including:

• Corn
• Cassava
• Wheat
• Other starch-rich agricultural substrates used for fermentation

During the liquefaction stage, gelatinized starch is enzymatically broken down into soluble dextrins. This step is critical for preparing the mash for further saccharification by glucoamylase and subsequent fermentation by yeast.

Attività enzimatica

180.000 U/mL

Condizioni di lavoro

Temperatura ottimale: 85–95°C

Intervallo di temperatura effettivo: 80–100 °C

pH ottimale: 5.0–6.0

Intervallo di pH efficace: 4,5–7,0

Effect of calcium ions on enzyme activity: Only a small amount of Ca²⁺ is required. When tap water or groundwater is used in production, additional calcium supplementation is generally unnecessary.

Dosaggio consigliato

0.1–0.2 L per ton of dry starch raw material.

The exact dosage should be optimized according to the type of raw material, starch concentration, liquefaction conditions, and specific production equipment used in the process.

Proprietà fisiche

• Appearance: Brown liquid
• Formulation: Liquid enzyme preparation

Confezione

Bottiglia da 1 kg (fornita in una bottiglia semplice di tipo industriale). Si prega di notare che l'immagine del prodotto è puramente illustrativa. La confezione effettiva potrebbe differire.

Durata di conservazione

12 months when stored in a cool, dry environment under recommended storage conditions.