Alpha Amylase High Temperature Alpha Amylase Enzyme Producer

brief introduction

SUKAMy-HiIt is a high temperature stable bacterial amylase preparation derived fromBacillus licheniformis. Good high temperature resistance, can be used to make starch sugar (glucose, malt syrup, dextrin, oligosaccharides) and alcohol, beer, monosodium glutamate, textile, printing and dyeing, paper making, etc.

brand

Sukami

Model

SUKA hi

origin

 China

Function

α-amylase (endo-a-1,4-glucan 4-glucanohydrolase) is an endo-acting enzyme that can specifically and randomly cleave the α-1,4-D-glycosidic bonds in gelatinized starch to produce different Length of the dextrin, thereby reducing the high viscosity starch slurry. Oligosaccharides, glucose and maltose are also produced.

Specification

1. Appearance: yellowish brown liquid

2. Smell: slightly fermented smell

3. Effective PH value: 5.5-8.0 (optimum 6.0-6.5)

4. Effective temperature: 70-95°C

5. Packing: 25kg/plastic drum

dose

SUKAMy-HiStarch sugar used to make MSG. At a starch syrup concentration of 16-17B and a pH of 6.0-6.5, the enzyme was added at 0.6 L/ton (when using 20,000 u/mL product).

unit definition

The amount of enzyme required to hydrolyze 1 mg of starch in one minute at pH 6.0 and a reaction temperature of 70°C.

storage

Store in a cool, dry place out of direct sunlight. When stored at lower temperatures (below 25°C), SUKAMY HI retains its activity for a considerable period of time. However, this product should not be frozen. Please keep this product out of the reach of children.