Thermostable alpha-amylase Enzyme

Thermostable 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: ≥40,000u/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

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