Thermostable alpha amylase for alcohol brewing fermentation industry HTAA40L of Sunson Industry Group Co., Ltd.
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...
Description of the Product
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, such as starch-based food processing, brewing, textile, fermentation of organic acid, amino acid, vitamin.
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Price of the Product
Appearance: Liquid with low subsidence
Colour: Snuff colour
Odour: Normal microbion fermentation odour
pH: 5.5-8.0, optimum 6.0-6.5
Activity Temperature: 80-110℃, favorable 95-105℃
Enzymatic Activity: ≥40,000 u/mL
Calcium ion consistency: Calcium ion can protect enzyme
DEFINITION OF UNIT
1 unit of High-Temperature Alpha-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70℃ and pH6.0 in 1 min.
For alcohol industry: Add this enzyme about 0.3L(20000u/ml) in raw material per ton with PH 6.5-7.0, pumped into cooking boiler or spray liquefaction heater after mixed, keep temperature at 93-97 ℃ for around 60-100 minutes. The instantaneous temperature can reach to 100±5 ℃, then saccharification after cool off.
For beer industry: Grinding the material and sieved; add amylase after mixing and adjusting PH. Add this enzyme about 0.3L(20000u/ml) in raw material per ton and liquefy 30 minutes with temperature 95-97 ℃.
For starch sugar industry: According to technological requirement, blend starch and water to the finite concentration, adjust PH to 6.0-6.5 and add 0.15% - 0.2% calcium chloride(according to the material weight), then add this enzyme about 0.6L (20000u/ml) into raw material per ton. For Interval liquefaction, increase tank temperature to 95-97 ℃and liquefying for 30-60 minutes; for jet liquefaction, instantaneous temperature can reach to 100±5 ℃ and keep temperature at 95-97 ℃ for 60-120 minutes.
Should be stored in a cool place avoiding high temperature.
6 months at 25℃, activity remain ≥90%; 12 months, activity remains ≥80%. Increase dosage after shelf life.
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.
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