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Heat Stable Alpha-Amylase

Contact:Linda Lee

Tel:+86-319-3928288

Fax:+86-319-3928288

Phone:+86-13132461318


I. Introduction:

Heat Stable Alpha-Amylase is a bacterial amylase extracted from Bacillus Licheniformis. It is widely applied in the industries of starch sugar (dextrin, fructose, glucose, maltose and oligosaccharide), alcohol, beer, monosodium glutamate, brewing, organic acid, textile, print, dyeing, papermaking and other Fermentation industries and etc.

II. Definition of Activity:

The amount of enzyme needed to liquefy 1mg of soluble starch in one minute at pH 6.0 and 70 °C is called one enzyme activity unit and marked with u/g or u/ml.

III. Characteristics:

1. Effective Temperature: 55-100°C, Optimum Temperature: 85-97°C,remain high activity at 100°C, Instantaneous temperature reaches 105-110°C.

2. Effective pH: 5.0-8.0, Optimum pH:5.8 -6.5  

IV. Working Mechanism:

This type of enzyme can quickly hydrolyzes starch and the α -1, 4-Glucoside keys in dextrin so that reducing the viscosity of the gelatinization starch and producing short chain dextrin with various lengths and small amount of oligosaccharides.

V. Specification:  

Appearance

Yellow-brown Powder/Brown liquid

Enzyme Activity

Liquid Type: 20,000 u/ml, 40,000 u/ml

Powder Type: 10,000 u/g, 20,000 u/g, 30,000 u/g, 40,000 u/g

230,000 u/g

Particle Size (Powder Type) 

≥80% pass 40 mesh sieve

Loss on Drying (Powder Type)

≤8%

Volume Weight(Liquid Type)

≤1.10-1.25 g/ml

Standard

GB 8275-2009

VI. Application and Recommend Dosage:

The dosage varies from the many factories such as Starch substrates, liquidation equipment, control conditions and etc. To obtain the optimum dosage, we advise you do series of miniature liquidation experiments

1. In beer brewing industry: Recommended dosage is 0.3L (20,000 u/ml) of raw materials. Heat the temperature to 92-97°C and keep for about 30 minutes. Heat the temperature to100°C when the Iodine test becomes red-brown.

2. In alcohol industry: Recommended dosage is 0.3L (20,000 u/ml) of raw materials. Adjust pH to 6.0-6.5, stir the boiling pot, heat the temperature to 100±5°C and keep for about 100 minutes and saccharifying after cooling down.

3. In manufacturing process of starch sugar or gourmet powder: Recommended dosage is 0.6L (40,000 u/ml) of raw materials. Adjust the pH to 6.0-6.5 and heat the temperature to 100 ± 5 °C and keep for 30 minutes at 95-100°C. If steam injection (at 105°C) method is used, please keep 60-120 minutes at 95°C

4. In textile de-sizing industry: As for dipping method, the recommended dosage is 2.0-6.0g(ml)/Ton of raw material at pH 6.0-7.0 and steaming for 20-40min at 85-95°C. As for steaming method, the recommended dosage is 4.0-10.0g (ml)/Ton of raw material at pH 6.0-7.0 and steaming for 10-15min at 85-105°C.

VII. Storage:

Should be stored in a cool, dry and well-ventilated place; protect from direct sunlight, heat and dampness; avoid storing with poisonous and harmful substances. 

VIII. Shelf Life:

Powder Type: Enzyme activity remains ≥ 90% after 12 months at room temperature 25°C.

Liquid Type: Enzyme activity remains ≥ 90% after 6 months at room temperature 25°C.

IX. Packaging:

20kg/bag, 25kg/bag, 25kg/drum, 30kg/drum or as clients’ requirements

X. Technical Support and Service:

Xingtai Sinobest Biotech Co., Ltd. will provide technical support service in the whole process. Our professional technicians will guarantee every client to use this product under proper guide.

XI. Precautions:

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

                                     

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