Food grade bacteria alpha amylase enzyme powder
Low-temperature α-amylase (AAL) is produced by submerged fermentation of Bacillus subtilis followed by purification and formulation. The product is not as heat-stable as thermostable α-amylase, bringing the benefit of easy inactivation.
The enzyme is widely used in starch related industry where degradation of starch is necessary, such as starch sugar processing(glucose, maltose, dextrin, fructose, oligosaccharide), alcohol fermentation, brewing, monosodium glutamate fermentation, organic acid production, textile, papermaking and others.
This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch, glycogen, etc., producing dextrin, oligosaccharides a small amount of glucose.
Definition of unit
1 unit of Low-Temperature Alpha-Amylase equals to the amount of enzyme which liquidizes 1g of soluble starch at 60℃ and pH6.0 in 1h.
|Declared Activity||3000 u/g|
|Production Organism||Bacillus subtilis|
|Color||yellowish,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity|
|Odour||Normal microbial fermentation odour.|
The product complies with GB1886.174.
|5||Total viable count/(CFU/mL)||≤50000|
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.
Reminding：The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
PACKAGE DAN STORAGE
Package： 25kgs/drum; 1,125kgs/drum.
Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
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.