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Alpha amylase for wine, alchol, flour and baking, thermal stable, food additives

Wuhan Gekerate Science & Technology Co., Ltd.
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Alpha amylase for wine, alchol, flour and baking, thermal stable, food additives

Brand Name : gekerate

Place of Origin : Hubei

MOQ : 25kg

Price : Negotiable

Payment Terms : T/T, L/C, Western Union

Model Number : 9000-90-2

Supply Ability : 10 tons per month

Delivery Time : 5-8 work days

Packaging Details : 5g/can;5kg/bag;25kg/barrel;1000kg/package

Form : Powdery

Appearance : White Powder

Purity : 100%

Type : Enzyme Preparations

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Alpha Amylase, thermal stable

Quick Details

Classification:Food Auxiliary AgentOther Names:1,4-a-D-Glucan-glucanohydrolase
CAS No.:9000-90-2EINECS No.:232-565-6
pH Value:5.0-7.0Temperature:25-100° C, best for 75-95 ° C
Appearance:White to light yellow powderPurity:99%
Enzyme activity:40,000 -250,000 U/gDosage:0.01-0.1%
Usage:Food, brewing, alcohol production, starch sugar etc.

Packaging &


Packaging Details: Standard package containers are 25-30 kg plastic barrels/drum. We can change package specifications according to customer's requirement.

Delivery Time: within 10 days after confirming order.


Our amylase is an enzyme that catalyses the hydrolysis of starch into sugars. The α-amylases (EC ) could act at random locations along the starch chain, and breaks down long-chain carbohydrates, ultimately yielding maltotriose and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin. Because it can act anywhere on the substrate, α-amylase tends to be faster-acting than β-amylase.

Our amylases are used in bread-making and to break down complex sugars, such as starch (found in flour), into simple sugars. Yeast then feeds on these simple sugars and converts it into the products of alcohol and CO2. This imparts flavour and causes the bread to rise. Modern bread-making techniques have included amylases into bread improver, thereby making the process faster and more practical for commercial use.

Our alpha amylases are important in brewing beer and liquor made from sugars derived from starch. In beer and some liquors, the sugars present at the beginning of fermentation have been produced by "mashing" grains. Our amylase products could accelerate the mashing process, and significantly improve the ratio of malted grain to convert the barley's starch into sugars.

Our amylases is often listed as an ingredient on commercially package milled flour.


This thermal stable alpha-amylase product was produced by Bacillus licheniformis strain, which fermented in submerged medium.


-- Our alpha-amylase product has excellent thermal stability. In the process of the liquefaction of starch, at pH 5.0—7.0, the enzyme could keep active at 93 oCto 95 oC

-- By using our alpha-amylase product, the liquefaction of starch could be finished very soon, and the conversion ratio could be higher than 95%, thus it cold a fast and definite separation of the protein in starch. Thus could simplified the following process and improve the efficiency.


  • To further improve the efficiency and activity of our alpha-amylase, 50—70 mg/L Ca2+ was recommended.
  • The optimal pH of the phytase was about pH=5.5—6.5. It still keeps high activity at the range of pH=4.5—8.0;
  • The optimal temperature of this thermal stable enzyme was about 90-95 oC. It still keeps high activity at the temperature range of 50—100 oC.


The activity of the thermal stable alpha amylase was 40,000 U/g to 250, 000 U/g.

(*High activity product is available upon request of our customers.)


Reducing sugar method: At a pH of 6. 0 and temperature of 70 oC, the amount of enzyme needed to hydrolyze 1 mg starch in 1 min, name as U/g.


  • Fermentation for ethanol production

In the fermentation processs, 0. 3 kg enzyme (20,000U/mL) was recommend to added into 1,000 kg mash, and the temperature could be set as 100 ± 5 oC,kept for about 100 min, and then saccharification

  • Beer brewing
  • In the process of mashing, 0. 3 kg enzyme (20,000U/mL) was recommend to added into 1,000 kg mash, and then increase the temperature into 95-97 oC, and kept for about 30 min.
  • Flour additive

Packaging & Shipping


Package: 25 kg/bag or 25 kg/drum for solid product.

Storage: Keep away from heat, moisture, and direct sunlight.

Shelf life: 12 months for solid products when stored in room temperature (<25 ℃) and dry place.

Product Tags:

alpha amylase enzyme


protease amylase lipase enzymes

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