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, animal feed, Fermentation industries and textile, printing & dyeing, desizing and etc.
Characteristics:
Effective Temperature: 35-90°C Optimum Temperature 60 -70°C
Effective pH:4.5-8.0 Optimum pH:5.2-6.2
Specification:
Appearance | Yellow-Brown( White)Powder/ Brown liquid |
Odor | Slight Fermentation Odor |
Enzyme Activity | Feed/Industrial Grade: 2,000 u/g, 3,000 u/g, 5,000 u/g, 8,000 u/g |
Food Grade: 4,000 u/g, 6,000 u/g, 10,000 u/g | |
Food/Industrial Grade: 2,000 u/ml, 3,000 u/ml, 4,000u/ml | |
Particle Size (Powder Type) | ≥80% pass 40 mesh sieve |
Loss on Drying(Powder Type) | ≤8% |
Volume Weight(Liquid Type) | 1.10-1.25 g/ml |
Standard | GB/T 24401-2009 |
Usage and Reference dosage:
1. Manufacture in Maltose, monosodium glutamate: 6-8 u/g of material.
2. Beer brewing: add 6 u/g of the enzyme and keep at 85-90°C for 30 mins.
3. Textile desizing: 0.2% (2000 u/g) and and keep at 85-90°C for 30 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: 6-8 u/g per gram of starch and the concentration of calcium ion is 150ppm.
Storage:
Should be stored in a cool, dry and well-ventilated place; protect from direct sunlight, heat and dampness; avoid storing with poisonous and harmful substances.
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