Thermostable alpha-amylase

Descripción del producto

 Function and characteristics
 thermostable α-amylase is a kind of incision amylase. It can randomly hydrolyze α*1.4 glycosidic bonds of starch, soluble dextrin and oligosaccharide. After this action, with the viscosity fall, the gelatinized starch will turn into liquefied starch then be hydrolyzed to produce dextrin, a small amount of glucose and maltose.

· Enzyme activity
thermostable α-amylase (general type) *0,**0μ/ml
                                          (liquid)     (high efficient type)  *0,**0μ/ml
                                                           (concentrated type)  *0,**0μ/ml
1μ/ml is defined as the amount of enzyme in 1 ml enzyme solution to liquefy 1 mg soluble starch per minute at pH6.0 and *0 ℃.

· Application conditions
Optimal pH: 5.5 - 7.0                                    Effective pH: 5.0 - 8.0
Optimal temperature: *0℃ - *5℃             Effective temperature: *0℃ - **0℃
In spray-liquefy technology, when the instantaneous temperature increases to the range of **5℃ - **0℃, this enzyme still can hydrolyze starch effectively. It is recommended to add *0 mg/kg - **0 mg/kg of calcium ion in the hydrolysis of starch.

· Package and storage
1.Package: *5 kg non-toxic plastic barrel or ***0kg IBC.
2.Storage: with the best efforts to avoid insolation and high temperature during the transportation and storage. Keep the environment clean and cool, and it is better to store at low temperature (environmental temperature below *5℃). Stored at *5℃ for six months or at 5℃ for one year, the enzyme activity is not less than *0% of the labeled value.It has the same effect that shaking up before use if a small amount of deposit appears.

· Application scope
 thermostable α-amylase has excellent thermostability. It can be widely used in industry of starch, alcohol, beer, monosodium glutamate, citric acid, brewing, glucose, cerealose and textile, etc.