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Heat Stable Alpha-Amylase is a heat stable endo-alpha-amylase enzyme [3.2.1.1] made from the refined strain of Bacillus licheniformis through liquid submerged fermentation.
Heat Stable Alpha-Amylase has excellent heat resistance and adaptability over a wide pH range. It is applied broadly for liquefaction by producing soluble dextrin and small amount of maltose and glucose from starch in the industry of fuel ethanol, distillery, beer, starch, monosodium glutamate, organic acid fermentation and textile desizing.
Specifications Appearance: Light Brown Liquid Density: 1.15 +/- 0.05 g/mLpH: 5.5-8.0Activity: 30,000u/mL; 40,000u/mL (standard QB/T 2306-1997)
Definition of unit1 unit of Heat Stable Alpha-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70°C and pH6.0 in 1 min.
Function conditionpH range 5.5-8.0, optimum 5.8-7.0; Temperature 80-105°C, favorable at 94-98°C.
Function principleIt rapidly and randomly hydrolyze 1,4 α-D-glucose bonds of the starch chains with release of mainly dextrin and small amount of glucose and maltose, so as to reduce the viscosity of the slurry and liquefy the starch.
Dosage recommendation0.24-0.64kg of Heat Stable Alpha-Amylase (30,000u/mL) per ton of dry starch material. (Dosage optimization should be performed based on individual plant.)
Package & storagePacked in 25kg drum or 1,125kg recyclable tote; bulk quantity is available.Store in a cool and dry place; high temperature and direct sunlight should be avoided.
ExpirationHeat Stable Alpha-Amylase is stable for 6 months when stored in original unopened package at 4°C- 8°C; 25°C, 6 months, activity remains 90%; 9 months, activity remains ≥85%.
Concentrated Heat Stable Amylase Liquid Enzyme