Sunson® LTAA

INTRODUCTION:

Sunson® LTAA is a low temperature α amylase which made from the strain of Bacillus subtilis through cultivation, fermentation and extraction technique. It can catalyze the hydrolysis of washing powder efficiently.
This product can be used for the liquidizing process of glucose, cerealose, alcohol, beer, monosodium glutamate, Shaoxing wine, distillate spirits fermentation industry, printing and dyeing industry, as well as the desizing process of textile industry.

DEFINITION OF UNIT:
1 unit of Low Temperature α Amylase equals to the amount of enzyme which liquidizes 1g of soluble starch at 60℃ and pH6.0 in 1h.

ENZYMATIC ACTIVITY ≥3,000 u/ml(u/g)
APPERANCE: Brown (liquid type); Yellowish-brown (powder type)

WORKING CONDITION:
Temperature: 60-70℃;
pH: 6.0-7.0,

FUNCTIONS AND BENEFITS:
More ethanol output
• Less starch residues
• Faster fermentation
• Excellent thermal stability
Superior liquefaction efficacy
• Produces low-molecular weight dextrins
• Quickly reduces viscosity of gelatinized starch
Decrease formation of non-fermentable sugars
• Fit to various starch materials, e.g. tapioca, corn, wheat and rice

USAGE AND DOSAGE FOR REFERENCE:

1, In alcohol industry: According to the actual requirement, mix starch and water to the right concentration and adjust pH to 6.2-6.4 and add 0.15% - 0.2% calcium chloride, then add 6-8 units of low-temperature α-amylase per ton and put it into starch slurry, then mix them together and increase temperature to 75-80 degrees and stirring and liquefying for 30 mins.
2, In beer industry: Grind up rice and corn material, put in mash copper and add amylase after mixing and adjusting pH value, Add 6-8 enzyme units and liquefying for 30 mins with temperature 75-85℃
Packing specification:
Powder products: 25kgs/bag.
Liquid products: 25kgs/drum or 1125kgs/drum
Storage:
Should be stored in a dry and cool place, avoiding high temperature.
Shelf life:
Powder products: 25℃, 12 months, enzymatic activity remains ≥95%.
Liquid products: 25℃, 6 months, enzymatic activity remains≥90%.
Safety:
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.