The low-temperature α-amylase [EC 188.8.131.52] is produced by submerged fermentation of Bacillus subtilis followed by purification and formulation.
This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch in a random but efficient way, producing dextrin, oligosaccharides a small amount of glucose. α-Amylase is faster-acting than β-amylase and is one of the major digestive enzymes with an optimum pH of 6.0.
|Odour||Slight fermentation odour|
Dilute the product before use. The product is calcium dependent. Ca2+ improves the stability of the enzyme and makes it more resistant to pH.
|Used for Complete feed||Dosage: (g/MT of complete feed)|
1 unit of α-amylase equals to the amount of enzyme which liquidizes 1g of soluble starch at 60℃ and pH6.0 in 1h.
PACKAGE AND STORAGE
* Package：25kg/bag * Storage： Keep sealed in a dry and cool place and avoid direct sunlight. * Shelf life: 12 months in a dry and cool place (20℃).
SAFE HANDLING PRECAUTIONS
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.