Heat Stable Alpha Amylase Enzyme(activity:>80,000u/ml )
Heat-stable Alpha Amylase is hydrolyzing α-amylase with high heat and low pH stability derived from Bacillus licheniformis. The enzyme does not require additional calcium for operating under industrial liquefaction conditions.
Heat-stable Alpha Amylase is an endo-amylase that randomly hydrolyzes α-1,4-glucosidic bonds to reduce the viscosity of gelatinized starch, producing oligosaccharides and soluble dextrins.
.Specifications/ physical and chemical properties: 1) Appearance: liquid
2) pH: 5.5-7.0,
3) Enzymatic activity: ≥80,000u/ml
4) Storage: Should be stored in a cool place avoiding high temperature.
5) Shelf life: 6 months at 25oC, activity remain ≥90%; 12 months, activity remains ≥80%. Increase dosage after shelf life
Heat Stable Alpha Amylase Enzyme(activity:>80,000u/ml)