Alpha-Amylase
![]() Alpha-Amylase |
Product Description
Alpha-Amylase is made of Bacillus Subtilis in the Fermentation and extraction method, is widely used in the liquefaction of starch sugar, alcohol, beer, monosodium glutamate, Fermentation industries and textile, printing & dyeing, desizing etc.
Characteristics:
1, heat stability: Stable in 60 oC or below, Best operational temperature 60 -70 oC, applicable to the liquefaction process of 90oC(highest).
2, PH Stability: PH6.0-7.0 more stable; Optimum operation is under PH6.0; In PH5.0, inactivation is serious.
3, Calcium ion affects the active stability of enzyme: Calcium ion can improve the stability of enzyme activity, it will be in active when there are no Calcium ion.
Properties:
1, Specifications:
Solid product: Industry grade 2000, 3000, 3500, 4000u/g; Refined grade 4000, 6000u/g (box or woven bag). Liquid products: 1500, 2000, 2500, 3000u/ml ( 25kg /drum or following your demands).
2, The definition of enzyme activity: 1ml enzyme in 60 oC & PH6.0 for 1 hour, the number (g) of liquefaction soluble starch.
3, Standard: QB1805.1-93.
| Company: | Shandong Longda Bio-Products Co., Ltd. |
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