Thermostable α-Amylase brewing AA-01L

 PRODUCT DESCRIPTION

Thermostable alpha-amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification and formulation. The product will bring the following benefits:

lEfficient DE development
lRapid viscosity reduction
lLow color formation
lExcellent performance with no additional calcium requirement in most cases

This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch, producing dextrin, oligosaccharides a small amount of glucose. The good thermostability of the enzyme makes it possible to reduce viscosity of starch paste very quickly during gelatinization.

*Definition of Unit: 1 unit of High-Temperature α-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70℃ and pH6.0 in 1 min.z

** Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

lFast and consistent liquefaction
lNo danger of resistant or retrograded starch formation
lReduced processing costs through more efficient liquefaction
lImproved flexibility in using various cereal grain adjuncts

The recommended dosage is 0.2-0.5L of the enzyme preparation per ton of starch, added at liquefaction. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.