Thermostable Alpha-Amylase

الوصف

Medium Temperature Alpha-Amylase boli HS is a kind of incision amylase and can randomly hydrolyze α*1.4 glycosidic bonds of starch, soluble dextrin and oligosaccharide. After this action, with the viscosity fall, the gelatinized starch will turn into liquefied starch then be hydrolyzed to produce dextrin, a small amount of glucose and maltose.


Thermostable Alpha-Amylase Boli HS is derived from strain of Bacillus licheniformis utilizing submerged fermentation and refining extraction process. Boli HS is an endoamylase, which rapidly decreases the viscosity of a gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-D*1,4 glucosidic bonds to produce soluble dextrins and oligosaccharides.
Boli HS is a very robust alpha-amylase with superior thermal and pH stability. It is widely applied to starch sugar, ethanol, beer, brewing, organic acid, antibiotics and textile industry. This product is divided into solid and liquid type by physical forms.

Product Characteristics

Effect of PH

Boli HS is active over a wide pH range depending on the application. For maximum activity, the optimal pH for Boli HS is 6.0～6.4. At a temperature of *5°C (*7°F), the stable pH range for Boli HS is 5.0～*0.0.

Effect of Temperature
Optimum temperature of Boli HS for interval liquefaction is greater than *0°C (**4°F). Boli HS liquefies starch substrates promptly at *5～**0°C (**3～**2°F). This product demonstrates exceptional thermal stability at temperatures up to **5～**8°C (**1～**6°F) (maintaining its stability for 5～7 minutes), continuing to liquefy rapidly, efficiently and completely.

Concentration of Calcium
The presence of calcium increases the thermal stability of Boli HS. This enzyme requires a very low calcium concentration and calcium additions of *0～*0 ppm (dry solid basis) are sufficient to ensure enzyme stability.

Inhibitors
Copper, titanium, and cobalt ions are moderate inhibitors for Boli HS. Aluminum, lead and zinc ions act as strong inhibitors.

Usage Guidelines
In general, first adjust the pH to 6.0～6.4 and then add calcium (*0～*0 ppm dry solid basis) before adding Boli HS. Calcium is not needed when extremely hard water (> *0 German degrees) is used. After the enzyme is added, heat the slurry to liquefy.

Dosage
Actual dosage of HS depends on the starch substrate, application, process, substrate concentration and other factors. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to routine use of this product. A good starting point for dosage is to use 8～*2u of Boli HS to liquefy 1g starch