High temperature alpha amylase HTAA40L with fast liquefaction

PRODUCT DESCRIPTION

The thermostable alpha-amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification and formulation. High-temperature resistance of the enzyme makes it possible to liquefy starch and reduce viscosity while gelatinization, which brings lots of benefits for starch sugar processing and related industries. 

MECHANISM

This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch, producing dextrin, oligosaccharides a small amount of glucose. 

REACTION PARAMETERS 

PARAMETERS	RANGE
Activity Temperature	60℃-105℃
Optimum Temperature	80℃-95℃
Activity pH	4.5-7.5
Optimum pH	5.0-6.0

  PRODUCT SPECIFICATION

Items	Description
Declared Activity*	40,000 u/ml
Physical Form	Liquid
Color**	Brown
Odour	Normal microbial fermentation odour.

*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.

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

PRODUCT STANDARD

The product complies with GB1886.174.

No.	ITEMS		INDEX
1	Bulk density/(g/ml)		1.05-1.20
2	pH/(25℃)		3.5–5.5
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/mL)		≤50000
6	Coliform Bacteria/(CFU/mL)		≤30
7	Escherichia coli	(CFU/mL)	≤10
		(MPN/mL)	≤3.0
8	Salmonella/(25mL)		Not Detected

APPLICATION RECOMMENDATION

l  Brewing industry: The recommended dosage is 0.2-0.5L of the enzyme preparation per ton of total raw materials, added at liquefaction.

l  Alcohol industry: Add 0.3-0.6L per ton of total raw materials at pH 5.5-6.5, keep temperature at 85-90℃ for around 120 minutes.

l  Starch sugar industry: Add 0.4-0.5L per ton of dry starch after pH adjustment. The liquefaction temperature can reach 100±5℃ and then keep temperature at 95-97℃ for 60-120 minutes. 

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.

SAFE HANDLING PRECAUTIONS

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.

WARNINGS

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

PACKAGE AND STORAGE

Ø  Package： 25kgs/drum; 1,125kgs/drum.

Ø  Storage： Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

Ø  Shelf life:  12 months in a dry and cool place.