Introduction

Heat- stable alpha-amylase is made from the best strain of Bacillus Licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety.

This product possesses better heat resistance and adaptability under lower pH and calcium ion consistency. It is applied broadly for "liquidizing” in the industry of starch sugar, monosodium glutamate, alcohol, pharmaceutical, beer, organic acid fermentation etc. and for "desizing” of textiles industry.

Specifications/ PHYSICAL AND CHEMICAL PROPERTIES

Appearance

Colour

Odour

pH

Bulk Density

Activity Temperature

: Powder or Liquid with low subsidence 

: Snuff colour

: Normal microbion fermentation odour

: 5.5-7.0, optimum 6.0-6.5

: 1.05-1.35g/mL

: 90-110℃, favorable 90-95℃

Enzymatic Activity

: 25,000u/g; 40,000u/g ;25,000 u/ml ；40,000u/ml

Calcium ion consistency

: Calcium ion can protect enzyme

definition of unit

1 unit of Heat- stable Alpha-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70℃ and pH6.0 in 1 min.

Packaging

25kgs/drum or 25kgs/bag