High-Temperature Alpha-Amylase For Sugar Industry Amer XL
Introduction
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 the amount of enzyme which liquefies 1 mg of soluble starch to dextrin at 70℃ and pH 6.0 in 1 min.
Characteristics
| Declared Activity | 70000 u/g |
| Production Organism | Aspergillus niger |
| Physical Form | Liquid |
| Color | Brown, color can vary from batch to batch. Color intensity is not an indication of enzyme activity. |
| Odour | Normal microbial fermentation odour. |
Product Standard
| No. | Items | Index | |
| 1 | Bulk density/(g/ml) | ≤1.20 | |
| 2 | pH/(25℃) | 3.0-6.0 | |
| 3 | Lead/(mg/kg) | ≤5.0 | |
| 4 | Arsenic/(mg/kg) | ≤3.0 | |
| 5 | Total viable count/(CFU/mL) | ≤50000 | |
| 6 | Coliform Bacteria/(CFU/mL) | ≤30 | |
| 7 | Escherichia coli | (CFU/mL) | <10 |
| (MPN/mL) | ≤3.0 | ||
| 8 | Salmonella/(25mL) | Not Detected |
Mechanism
This product belongs to the family of hydrolytic enzymes, attacking α-1.4 glycosidic bond in starch, producing dextrin, oligosaccharides, and a small amount of glucose. The good thermostability of the enzyme makes it possible to reduce viscosity of starch paste very quickly during gelatinization.
Dosage
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
Package: 1 kg / bag.
Storage
Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact the performance of the product.
Shelf Life
12 months in a dry and cool place.
Safety
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 the human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
