Enzyme preparation-Alpha-Amylase

1.Features

1) Derived from strain of bacillus subtills, and is refined through submerging fermentation

and downstream processing technology

2) Quality grade: Food-grade and industry-grede.

3) Widely used in the fields of starch process, alcohol, organic acid, textile and

fermentation

2.Specifications/physical and chemical properties

1) Color: tan

2) Physical state: liquid with Iow subsidence

3) Odor: normal microbial fermentation odor

4) PH: 5.5 - 7.0

5) Bulk density activity: 1.02 - 1.35g/mi

6) Temperature: 65 - 90℃

7) Enzymatic activity: 2,000u/ml; 3,000u/ml

8) Calcium ion consistency: calcium ion can protect enzyme

9) Storage: under Iow temperature, avoid exposed in high temperature

10) Shelf life: 3 months under 25 ℃; activity remain≥90~/0

11) Dosage: 6-8 u/g amylum material

12) Safety: contact of enzyme may induce sensitization and may cause allergic type

reactions in sensitized individuals Prolonged contact may cause minor irritation to skin

eyes and mucous membrane of nose. Any spillage should be cleaned up immediately. Flush

remainder on skin or eyes with plenty of water and consult a doctor

3.Packing

Innoxious plastic drum (25L)

Intermediate Bulk Container (1000L)