Thermostable alpha-amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification and formulation. High-temperature resistance of the enzyme makes it possible to liquefy starch and reduce viscosity while gelatinization, which brings lots of benefits for starch sugar processing.
Mechanism and product standard
This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch, producing dextrin, oligosaccharides a small amount of glucose.
|5||Total viable count/(CFU/mL)||≤50000|
|Activity Temperature||Activity Temperature||60℃-110℃|
|Optimum Temperature||Optimum Temperature||90℃-100℃|
|Activity pH||Activity pH||4.0-7.5|
|Optimum pH||Optimum pH||5.0-6.5|
Alcohol and ethanol industry: The recommended dosage is 0.6-1.2L per ton of total raw materials. Brewing industry: The recommended dosage is 0.4-0.8L of the enzyme preparation per ton of total raw materials, added at mashing-in. Starch sugar industry: The recommended dosage is 0.5-1.0L per ton of dry starch.
Other industries: Can also be used in the processing of rice wine, vinegar, antibiotics and citric acid industry, etc. to increase yield and reduce fermentation time.
Reminder：The dosage has to be optimised based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient
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.
Storage and Shelf life
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.