批量α-淀粉酶供应商

用于淀粉液化、酿造、烘焙和生物燃料的恒温和中温α-淀粉酶。3,000-100,000 U/g。从 1 公斤起可发运至 180 多个国家。.
浏览产品
申请报价

α-淀粉酶如何发挥作用

α-淀粉酶（EC 3.2.1.1）是一种内切酶，能裂解淀粉链中的α-1,4-糖苷键，迅速降低粘度，并从糊化的淀粉中产生可溶性糊精和低聚物。.

淀粉液化

内作用α-淀粉酶可裂解糊化淀粉中的α-1,4 内部键，迅速将粘度从 10,000 cP 以上降至 100 cP 以下。对于淀粉加工、乙醇生产和酿酒醪的制备至关重要。.

恒温变体

地衣芽孢杆菌衍生的恒温α-淀粉酶在 80-105°C 温度下仍具有活性，因此无需对糊化淀粉进行酶预处理即可实现高温淀粉液化。.

改善面团和面包屑

在烘焙过程中，真菌α-淀粉酶（黑曲霉）可从受损淀粉中生成可发酵糖，提高酵母活性、面包皮颜色和面包屑的柔软度。在面团温度下具有活性，直至在烘焙过程中失活。.

α-淀粉酶在各行业的应用

α-淀粉酶可用于快速液化淀粉或控制糊精化，以提高加工效率或产品质量。.
生物燃料和乙醇

热稳定性α-淀粉酶可在 85-95°C 温度下液化玉米、小麦和木薯淀粉糊，然后进行糖化。可为高产能乙醇厂提供连续蒸煮和喷射蒸煮系统。.

酿造

中温α-淀粉酶可提高大麦和辅料糖化过程中的淀粉转化率，改善提取物产量和发酵性。还可用于高比重酿造，控制糊精含量。.

烘焙

真菌α-淀粉酶可使面粉性能标准化，改善面包皮的色泽和松软度，延长面包、面包卷和平面包的保质期。剂量为 20-200 毫克/千克面粉。.

果汁和提取

降解果泥和植物萃取物中的淀粉，以降低粘度、改善过滤效果并防止成品果汁和萃取物中的淀粉混浊。.

动物饲料

提高谷物类家禽和猪日粮的淀粉消化率，增加能量供应，降低饲料转化率。.

Amylase Applications: Process Details, Dosage & Parameters

Biofuel & Ethanol Production

Starch Liquefaction | High-DS Mash Processing

功能： Alpha-amylase liquefies starch by randomly cleaving alpha-1,4 glycosidic bonds, rapidly reducing viscosity of high-dry-solids (DS) mashes (30–35% DS). This enables efficient pumping and downstream saccharification. Thermostable alpha-amylase (active to 105°C) is preferred for jet cooking and high-temperature liquefaction processes.

典型用量 0.01–0.1% w/w on starch; 85–95°C liquefaction; pH 5.5–6.5; 30–90 minute residence time

应用： Corn ethanol, cassava ethanol, wheat starch liquefaction, sweet potato starch processing, industrial glucose syrup production.

View Amylase Products \u2192

Brewing & Distilling

Brewing | Adjunct Mash Saccharification

功能： Alpha-amylase enables high-adjunct brewing by converting gelatinized starch adjuncts (corn, rice, sorghum) that lack sufficient endogenous enzyme. Combined with glucoamylase, complete saccharification to fermentable sugars is achieved. Bacterial alpha-amylase outperforms malt amylase in high-adjunct and cereal mashing.

典型用量 0.01–0.1% w/w; add to mash at gelatinization temperature; 60–90 min saccharification

应用： High-adjunct lager, rice lager, sorghum beer, whisky wash preparation, rum wort from molasses.

相关指南 Brewing Enzymes — amylase, glucoamylase & beta-glucanase guide →

View Amylase Products \u2192

烘焙和面粉处理

Baking | Starch Modification & Shelf Life Extension

功能： Fungal alpha-amylase (inactivated at baking temperatures ~65°C) produces fermentable sugars and dextrins, improving yeast fermentation, crust color (Maillard reaction), and crumb softness. Maltogenic amylase (thermostable) delays starch retrogradation, extending bread shelf life by 3–5 days.

典型用量 1–10 ppm fungal amylase; 1–5 ppm maltogenic amylase; added to flour or at mixing stage

应用： Pan bread, rolls, crackers, sweet goods, gluten-free bread, industrial sandwich bread with extended shelf life.

相关指南 Baking Enzymes — amylase, xylanase & protease dosage guide →

View Amylase Products \u2192

Juice & Beverage Clarification

Juice Processing | Starch Haze Removal

功能： Starch haze in apple and pear juice forms when starch granules remain after pressing. Alpha-amylase hydrolyzes residual starch, eliminating haze and preventing post-bottling starch precipitation. Particularly important for early-season apple juice where starch content is highest.

典型用量 0.01–0.05% w/w; 45–55°C; 30–60 minutes; follow with filtration

应用： Apple juice clarification, pear juice processing, grape must starch removal, tropical juice stabilization.

View Amylase Products \u2192

动物饲料

Feed Manufacturing | Starch Digestibility Improvement

功能： Exogenous amylase in compound feed improves starch digestibility in young animals (piglets, broiler chicks) with immature digestive enzyme output. Supplemental amylase also unlocks energy from undercooked or raw starch fractions in pelleted feed, improving feed conversion ratio.

典型用量 100–500 U/g feed; thermostable formulations for pelleting (≥85°C); phytase co-supplementation recommended

应用： Broiler, layer, and piglet feeds; starch-rich grain-based diets; high-wheat diets; young animal starter feeds.

View Amylase Products \u2192

α-淀粉酶产品现已上市

浏览我们的α-淀粉酶系列产品 - 粉末和液体的恒温、中温和真菌等级。所有产品均附带分析证书和技术数据表。.

为什么要从 enzymes.bio 购买α-淀粉酶？

低起订量（1 公斤起

从研发样品到全面生产，订单数量灵活。准备就绪后即可扩大规模。.

定制制剂

我们的技术团队可根据您的具体要求定制酶制剂。.

全球航运

DHL、联邦快递和美国邮政（USPS）向 180 多个国家提供全程跟踪服务。提供冷链运输。.

技术支持

我们的酶专家就用量、稳定性和配方提供应用指导。.

常见问题

Alpha-amylase (endoamylase) randomly cleaves the interior of starch chains, rapidly reducing viscosity and producing oligosaccharides (dextrins). Glucoamylase (exoamylase) cleaves glucose units sequentially from the non-reducing end, producing glucose. For complete saccharification to glucose, both enzymes are used together — alpha-amylase first (liquefaction), then glucoamylase (saccharification).
Fungal alpha-amylase (from Aspergillus) has a lower temperature optimum (50–60°C) and is inactivated by baking temperatures, making it ideal for baking applications. Bacterial alpha-amylase (from Bacillus) is thermostable (active to 90–105°C), making it ideal for starch liquefaction, ethanol, and brewing applications.
Minimum order is 1 kg for trial/sample purposes. Commercial quantities available in 25 kg drums and 200 kg IBC totes for liquid amylase. We stock multiple grades and can ship most orders within 3–5 business days.
Yes — our food-grade amylases are produced by GRAS-recognized microorganisms and meet FCC (Food Chemicals Codex) specifications. Documentation includes CoA, Allergen Statement, TDS, and GRAS Notice reference for each product.
Yes — amylase improves gluten-free bread structure and shelf life by modifying starch from rice, corn, potato, and tapioca. In gluten-free formulations, maltogenic amylase is especially effective for anti-staling, as gluten-free bread stales faster than wheat bread due to higher starch content.
Fungal alpha-amylase: 45–60°C, pH 4.5–5.5. Bacterial alpha-amylase: 70–90°C, pH 5.5–7.0. Thermostable bacterial grades (jet-cooking): up to 105°C. Always confirm temperature and pH requirements with the specific grade — activity varies significantly between sources.
Typical dosage for corn mash liquefaction (32–35% DS): 0.02–0.06% w/w thermostable alpha-amylase at 85–90°C for 30–60 minutes. Calcium (50–100 ppm Ca²⁺) is required as a cofactor for most bacterial amylases. We supply technical data sheets with recommended calcium supplementation protocols.
Yes — amylase is routinely combined with glucoamylase (for complete saccharification), protease (for FAN production in brewing), beta-glucanase (for viscosity reduction), and phytase (in feed applications). We can advise on compatible enzyme combinations and supply multi-enzyme blends.
Alpha-amylase activity is measured in SKB units, KNU (Kilo Novo Units), or FAU (Fungal Amylase Units) depending on the assay method. Glucoamylase is measured in AGU (Amyloglucosidase Units) or GAU. Our product datasheets specify the assay method and activity for each grade.
Liquid amylase: store at 4–15°C, 12 months. Dry/granular amylase: store at ≤25°C, 18–24 months in sealed packaging. Activity declines over time — always verify activity on receipt and before use. We guarantee activity to the stated expiry date when stored per label conditions.

准备订购批量α-淀粉酶？

索取样品、技术数据表或批量报价。我们将在 24 小时内回复。.
申请报价
浏览α-淀粉酶产品