High-temperature alpha-amylase for sugar industry Amer XL
Thermostable alpha-amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification and formulation. The product will bring the following benefits: * Efficient DE development * Rapid viscosity reduction * Low color formation * Excellent performance with no additional calcium requirement in most cases
DEFINITION OF UNIT
1 unit of High-Temperature α-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70℃ and pH6.0 in 1 min.
|Declared Activity||70000 u/g|
|Production Organism||Aspergillus niger|
|Color||Brown ,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity|
|Odour||Normal microbial fermentation odour.|
|5||Total viable count/(CFU/mL)||≤50000|
This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch, producing dextrin, oligosaccharides a small amount of glucose. The good thermostability of the enzyme makes it possible to reduce viscosity of starch paste very quickly during gelatinization.
The recommended dosage is 0.15-0.3L of the enzyme preparation per ton of starch, added at liquefaction after pH adjustment. However, the optimal dosage depends on the specific process parameters and should be determined by testing different dosages.
PACKAGE DAN STORAGE
Package：25kgs/drum; 1,125kgs/drum. Storage： Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. Shelf life: 12 months in a dry and cool place.
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.