Alpha Amylase

Alpha Amylase Highlights

A unique Alpha-amylase with very robust enzyme activity. Ideal for both high and low temperature cooking process in ethanol production:

• Superior liquefaction efficacy
• Decrease formation of non-fermentable sugars
• Fit to various starch materials, e.g. tapioca, corn, wheat and rice

Alpha Amylase Description

Boli BA***1 contains a hydrolyzing alpha-amylase made from submerged culture of Bacillus subtilisvar. through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha*1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides.

Alpha Amylase Characteristics

Alpha Amylase Effect Of PH

Optimum pH 6.0 ～ 6.5, stable pH range 6.0 ～ 7.0, inactivated dramatically with pH below 5.0.

Alpha Amylase Effect Of Temperature

Optimum temperature range *0～*5ºC. At a temperature range of *5～*5ºC, the reaction speeds up with the rise of temperature while the enzyme inactivation also speeds up.

Alpha Amylase Effect Of Calcium

Calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely without the presence of calcium ion. The pH range of enzyme activity is broadened with the presence of calcium and narrowed without it.

Alpha Amylase Usage Guidelines
         Step 1.   Adjust pH value of the starch slurry to 6.0 ～ 6.4;

Alpha Amylase Note:

The optimal dose of alpha amylase in liquefaction depends on actual processing parameters such as the type of raw material, viscosity, processing time, pH, temperature and DS (Dry Substance). A recommended dose for corn is 0.5 to 0.6 kg/TDS.