工業乙醇用高溫α澱粉酶
介紹
高溫α-澱粉酶以地衣芽孢桿菌為原料，採用深層發酵、分離、萃取技術製成。高態澱粉酶透過深度發酵和萃取技術，具有優異的耐熱性，廣泛應用於澱粉糖（葡萄糖、麥芽糖、糊精、果糖、寡糖）、酒精、啤酒、味精、釀造、有機酸、紡織等行業。
單位的定義
1單位糖化酶等於在40℃、pH 4.6下1h內水解可溶性澱粉得到1mg葡萄糖的酵素量。
特徵
| 申報活動 | 30000 單位/克 |
| 生產有機體 | 黑麴菌 |
| 實體形態 | 液體 |
| 顏色 | 棕色，顏色可能因批次而異。顏色強度並不表示酵素活性。 |
| 氣味 | 正常微生物發酵氣味。 |
規格
| 專案 | 下限 | 上限 |
| 酵素活性 | 130000 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 |
使用量
酒精及乙醇工業： The recommended application rate is 0.6-1.2L per ton of total raw materials. Added at the beginning of saccharification after pH adjustment, then saccharifying at 60℃ and pH 4.0-4.5 for 30-60 minutes.
啤酒業： The recommended application rate is 0.4-0.8L of the enzyme preparation per ton of total raw materials, added at mashing-in.
澱粉糖工業： The recommended application rate is 0.5-1.0L per ton of dry starch when saccharifying at 60-63℃ and pH 4.3-4.5.
其他行業： 糖化酶也可用於黃酒、食用醋、抗生素、檸檬酸工業的加工。
包裝及儲存
包裹
包裝規格：1公斤/袋。
貯存
| 最好在...前 | 按照建議儲存時，產品最好在交貨之日起 6 個月內使用。 |
| 保存期限 | 6 months at 25℃, activity remains ≥90%. Increase application rate after shelf life. |
| 儲存條件 | 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.
