Alpha Amylase, thermal stable
|Classification:||Food Auxiliary Agent||Other Names:||1,4-a-D-Glucan-glucanohydrolase|
|CAS No.:||9000-90-2||EINECS No.:||232-565-6|
|pH Value:||5.0-7.0||Temperature:||25-100° C, best for 75-95 ° C|
|Appearance:||White to light yellow powder||Purity:||99%|
|Enzyme activity:||40,000 -250,000 U/g||Dosage:||0.01-0.1%|
|Usage:||Food, brewing, alcohol production, starch sugar etc.|
Packaging Details: Standard package containers are 25-30 kg plastic
barrels/drum. We can change package specifications according to
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 220.127.116.11 ) 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
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
【DEFINITION OF ENZYME ACTITIY】
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 AND STORAGE】
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.