Description

Mid-temperature Alpha-Amylase

Introduction

Alpha-Amylase is made of Bacillus Subtilis in the Fermentation and extraction method, is widely used in the liquefaction of starch sugar, alcohol, beer, monosodium glutamate, Fermentation industries and textile, printing & dyeing, desizing and etc.

 

Characteristics:

1. Heat stability: Stable at *0 oC or below; Optimum operational temperature *0 **0 oC; Applicable to the liquefaction process of *0oC (highest).

2. PH Stability: More stable at PH6.**7.0; Optimum operational PH below PH6.0; Serious inactive in PH5.0

3. Calcium ion concentration effects on activity enzyme: Calcium ion can improve the stability of enzyme activity; Enzyme activity completely lost without Calcium ion.

 

Properties:

1. Specifications:

Industry grade ***0, ***0, ***0, ***0u/g;

2. Definition of enzyme activity: The amount of enzyme needed to hydrolyze 1mg of starch in one hour at pH6.0, *0 oC.

3, Industrial Standard: QB***5.***3.

 

USAGE and reference dosage:

1. Manufacture in Maltose, monosodium glutamate: **8 u/g of material.

2, Beer brewing: add 6 u/g of the enzyme and keep at ****0°C for *0 mins.

3. Textile desizing: 0.2% (***0 u/g) and and keep at ****0°C for *0 mins. (It is suitable for the material which can not withstand high temperature such as the silk, chemical fiber, woven fabric of cotton, wool and etc.)

4, Other Industries: **8 u/g per gram of starch and the concentration of calcium ion is **0ppm.

 

Storage & Packing: 

1. As the product has biological activity, please store in cool and dry place and avoid direct sunlight, heat and dampness; avoid storing with poisonous and harmful material

2. Direct sunlight and drenching should be avoided during transportation;

3. *0 kg per plastic woven bag or as your requirements.