Factory supply food grade alpha amylase enzyme for wine LTAA4L of Sunson Industry Group Co., Ltd.
Sunson Industry Group Co., Ltd.
Description of the Product
Low-temperature α-amylase is 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 fruit juice,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.
Price of the Product
Appearance: Liquid with low subsidence
Odour: Normal microbian fermentation odour
pH: Stable 6.0-7.0, optimum 6.0, inactive seriously under 5.0
Enzymatic Activity: ≥4,000 u/mL
Activity Temperature: Favorable 60-70℃, liquidize instantly
Calcium ion consistence: Calcium ion can protect the product
DEFINITION OF UNIT
1 unit of Low-Temperature Alpha-Amylase equals to the amount of enzyme which liquidizes 1g of soluble starch at 60℃ and pH6.0 in 1h.
Should be stored in a cool place to avoid effect of high temperature.
3 months at 25℃, activity remain ≥90%. Increase dosage after shelf life.
1, Used in the maltose, monosodium glutamate: 6-8u/1g of material
2, Used in the beer: 3u/1g of material
3, Used in the desizing of textile:dosage is about 0.1%.
4, Used in the other Industries:3-4 of enzyme activity units/1g of starch, The concentration of calcium ion is 150ppm.
5 Used in fruit juice:improve the transmittance of juice and prevent turbidity, dosage is about 0.02-0.1L/T juice pulp.
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.