Alpha-Amylase

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

Characteristics of Alpha-Amylase:
1, heat stability: Stable in 60 oC or below, Best operational temperature 60 -70 oC, applicable to the liquefaction process of 90oC(highest).
2, PH Stability: PH6.0-7.0 more stable;optimum operation is under PH6.0; In PH5.0, inactivation is serious.
3, Calcium ion affects the active stability of alpah-amylase: Calcium ion can improve the stability of enzyme activity, it will be in active when there are no Calcium ion.

Properties of Alpha-Amylase:
1, Specifications:
Solid product: Industry grade 2000, 3000, 3500, 4000u/g; Refined grade 4000, 6000u/g (box or woven bag). Liquid products: 1500, 2000, 2500, 3000u/ml ( 25kg /drum or following your demands).
2, The definition of enzyme activity: 1ml enzyme in 60 oC & PH6.0 for 1 hour, the number (g) of liquefaction soluble starch.
3, Standard: QB1805.1-93.

Uses of Alpha-Amylase:
1, maltose, monosodium glutamate
6-8u/1g of material
2, beer
6u/1g of material
3, Used in the desizing of textile
Dosage is about 0.2% ( 2000u/g ).
4, Other Industries
6-8 of enzyme activity units/1g of starch, The concentration of calcium ion is 150ppm.

Storage of Alpha-Amylase:
This product is organic biochemical substance. Sunlight, temperature, humidity will cause inactivity of enzyme. So, avoid exposure to sunlight when being transported. It should be kept in cool and dry place.