HIGH-TEMPERATURE AMYLASE

FEATURES

1.   Optimal pH Range: 5.5-8.0
2.   Optimal Temperature: 90-95°C.
3.   Good Stability: 85% activity remained after 12 months' storage
4.   Origin: Bacillus licheniformis
5.   Appearance: Pellucid liquid
6.   Specification: 10,000U/ml, 20,000U/ml and 30,000 U/ml.
7.   Packing: 25kg/drum

WORK MECHANISM

High-temperature amylase rapidly hydrolyzes the α-1,4 glycosidic linkages in the amylose and amylopectin, and convert into a mass of high-level maltose, maltotriose, glucose and other oligosaccharides.

UNIT DEFINITION

The enzyme amount that can turn 1mg soluble starch into dextrin in one minute under the condition of 90°C and pH6.0.

USAGE METHOD

With excellent heat resistance, it can be widely used in starch, alcohol, beer, monosodium glutamate, brewing, textile desizing and other industries.
1.   Beer: About 0.3kg/MT of materials (20,000 U/ml).
2.   Alcohol: About 0.3kg/MT of materials (20,000 U/ml), pH6.5-7.0.
3.   Others: 0.15-0.3kg/MT of starch or related materials (30,000U/ml)

STORAGE

Stored in a cool dry place and avoid direct sunlight for 12 months.