α-Amylase

Introduction

Medium Temperature α-Amylase can hydrolyze the α-1,4-glucosidic linkages of gelatinized starch randomly into soluble dextrin of different length and other low molecular sugar, glucose, and maltose, decrease the viscosity of starch paste. It is widely used in manufacture of starch sugar and alcohol, brewery, textile, dye & printing, paper, feed industry etc.

Activity Definition

One unit (U) of Medium Temperature α-Amylase equals to 1g powder enzyme, which liquefies 1g soluble starch in 1 hour, at 60℃ and Ph6.0.

Application   

1.In brewing of beer and alcohol, add the enzyme in the rate of 6.0L/t raw material (base on 2,000U/ml), keep at 80-90℃ for 30 minutes.

2.In the starch sugar, monosodium glutamate and the liquefaction of fermentation industry: Starch slurry is 16-18Be’,adjust pH to 6.2-6.4, add 0.2% calcium chloride (calculate on weight of raw material), dosage of α- amylase as 6.0-8.0L/t raw material (base on 2,000U/ml), blend well and heat to 85-90℃ for 30 minutes.

3.In textile desizing, add the enzyme in the rate of 0.2%(owf) base on 2,000U/ml, keep at 50-80℃ for 20-40 minutes.

4.In feed industry, the recommended dosage is 0.02-0.04kg/t raw material. For the best performance, can blended with pectinase, β-glucanase and xylanase etc.

5.In juice processing, the recommended dosage is 0.02-0.1L/t original juice alurry (base on 2,000U/ml) about temperature 45℃ for 60-120 minutes.

6.In steamed bread and bread fermentation serious products, can blended with pectinase, cellulase and protease etc.

7.Others: Rate of use is generally 2-4 L/t dry basis, Ca²⁺ concentration 150ppm.

Features

Shelf Life & Packaging & Storage

25℃, 12 months, enzyme activity remain≥90%. For liquid, 6 months, enzyme activity remain≥90%

Powder:25 kg/bag, Liquid: in plastic drum or as request.

Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.