Enzyme preparation-Heat-Stable Alpha-Amylase

1.Features

I) Obtained by submerging fermentation of bacillus licheniformis, extraction and

refinement

2) Wide apptleations in various industries, such as starch process, glucose, maltose, MSG

dextrin, oligosaechafides alcohol, beer, food, organic acid, textlie and Fermentation

3) With its extremely thermal stability, the enzyme has following advantages

nbsp; a) Significantly fast liquefaction of starch, ease filtration, simplify process, improve

nbsp; quality, increase yields, lower cost as well as save energy

nbsp; b) Complies with food-grade enzyme standard recommended by FAO/WHO JECFA

nbsp; and FCC

nbsp; c) Total bacterial count is less than I 0,000 u/mi, mould count is less than I O0 u/ml.

2. Specifications/physical and chemical properties

1) Color: tan

2) Physical state: liquid with low subsidence

3) Odor: normal microbion fermentation odor

4) PH: 5.5-8.0

5) Bulk density activity: 1.05-1.35g/ml

6) Temperature:90-105℃

7) Enzymatic activity: 20,000u/ml, 30,0O0u/ml

8) Calcium ion consistency: calcium ion can protect enzyme

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

I0) Shelf life: 3 months under 25℃;activity remain ≥90%

II ) Dosage: 6-16u/g amylum material

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

in sensitized individuals

13) Prolonged contact may cause minor irritation to skin, eyes and mucous membrane of

nose

14) Any spillage should be cleaned up immediately.Flush remainder on skin or eyes with

plenty of water and consult a doctor.

3.Packing

lnnoxious plastic drum (25L)

Intermediate Bulk Container (1000L)