Mid-temperature α-amylase powder for starch hydrolysis liquefaction viscosity reduction

 

PRODUCT DESCRIPTION

Low-temperature α-amylase (AAS) is produced by submerged fermentation of Bacillus subtilis followed by purification and formulation.  The product is not as heat-stable as thermostable α-amylase, bringing the benefit of easy inactivation.

 

MECHANISM

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

 

APPLICATIONS

The enzyme is widely used in starch related industry where degradation of starch is necessary, such as starch sugar processing (glucose, maltose, dextrin, fructose, oligosaccharide), alcohol fermentation, brewing, monosodium glutamate fermentation, organic acid production, textile, papermaking and others.

 

REACTION PARAMETERS

CONDITION	RANGE
Activity Temperature	60℃-85℃
Optimum Temperature	70℃-75℃
Activity pH	5.0-7.0
Optimum pH	5.0-6.0

 

PRODUCT SPECIFICATION

Light yellow to brown powder. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.

 

APPLICATION RECOMMENDATION

l  For beer industry: The recommended dosage is 0.4-0.8kg of the enzyme preparation per ton of total raw materials, added at liquefaction.

 

l  For alcohol industry: Add this enzyme 0.4-1kg per ton of total raw materials.

 

l  For fruit juice industry: Improve the transmittance of juice and prevent turbidity. Dosage is 0.02-0.1kg/T juice pulp.

 

l  Other industries: can also be used in the processing of rice wine, edible vinegar, antibiotic and citric acid industry, etc.

 

l  Reminding: 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.

 

PRODUCT STANDARD

The product complies with GB1886.174.

No.	ITEMS		INDEX
1	Particle size (%<40 mesh)		≥80
2	Loss on drying/(%)		≤8.0
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/g)		≤50000
6	Coliform Bacteria/(CFU/g)		≤30
7	Escherichia coli	(CFU/g)	<10
		(MPN/g)	≤3.0
8	Salmonella/(25g)		Not Detected

 

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： 25kg/drum.

Ø  Storage： Keep sealed in a dry and cool place and avoid direct sunlight.

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