High Temperature Alpha Amylase For Beer Brewing Industry Enzymes.Bio AA-01L
High temperature alpha-amylase is made from the strain of Bacillus licheniformis produced by submerged fermentation, separation, and extraction technology.
High State Amylase, with excellent heat resistance, is widely used in the industries of starch sugar (glucose, maltose, dextrin, fructose, oligosaccharide), alcohol, beer, monosodium glutamate, brewing, organic acid, textile, print, dyeing, papermaking, and other fermentation industries.
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.
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.
Benefits
- Faster and more consistent liquefaction.
- No danger of resistant or retrograded starch formation.
- Reduced processing costs through more efficient liquefaction.
- Improved flexibility in using various cereal grain adjuncts.
Application Rate
The recommended application rate is 0.2-0.5L of the enzyme preparation per ton of total raw materials, added at liquefaction. However, the optimal application rate depends on the composition of the raw materials and the specific process parameters and should be determined by testing different application rates at the brewery.
Package
• Package: 1 kg / bag.
Storage
• Storage: Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf Life
• 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 direct skin contact should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
