酒精工業用低溫α-澱粉酶
介紹
低溫 α-澱粉酶 是由應變製成的 枯草桿菌 透過種植、發酵和提取技術。本產品可用於果汁、葡萄糖、麥芽糖、酒精、啤酒、味精、紹興酒、白酒發酵工業、印染工業的液化製程及紡織業的退漿製程。
單位的定義
低溫1個單位 α-澱粉酶 相當於在60℃、pH 6.0下1小時內液化1g可溶性澱粉的酵素量。
特徵
| 申報活動 | 4000 單位/克 |
| 生產有機體 | 黑麴菌 |
| 實體形態 | 液體 |
| 顏色 | 棕色。不同批次的顏色可能會有所不同。顏色強度並非酵素活性的指標。 |
| 氣味 | 正常微生物發酵氣味。 |
規格
| 專案 | 下限 | 上限 |
| 酵素活性 | 4000 單位/克 | |
| 帶領 | 5毫克/公斤 | |
| 砷 | 3毫克/公斤 | |
| 活菌總數 | 50,000 CFU/克 | |
| 大腸菌群 | 30菌落形成單位/克 | |
| 大腸桿菌 | 10 CFU/克 3 MPN/克 | |
| 沙門氏菌 | 未檢出/25g |
Application Rate
For beer industry: The recommended application rate is 0.4-0.8L 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.
酒精工業：每噸總原料添加本酵素0.4-1L，pH 5.0-6.0。
For the fruit juice industry: Improve the transmittance of juice and prevent turbidity. Application Rate is 0.02-0.1L/T juice pulp.
包裹
包裝規格：1公斤/袋。
貯存
最佳使用期限：依照建議儲存時，產品最好在交貨之日起 6 個月內使用。
Shelf Life: 6 months at 25℃, activity remains ≥90%. Increase application rate after shelf life.
Storage Conditions: This product should be stored in a cool and dry place in a sealed container, avoiding insolation, high temperature, and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher application rate requirement.
安全
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.
