α-amylase

The α-amylase is obtained by submerged fermentation liquor of Bacillus subtilis and the final product is obtained by spray drying technique. It acts on α-1, 4 glycosidic linkages to break down starch fast into dextrin, maltose and maltotriose so as to fluidify the starch. The product is widely used in wine production, sugar production, and ethanol and feed industry.

MESSAGES

PRODUCTS

The α-amylase is obtained by submerged fermentation liquor of Bacillus subtilis and the final product is obtained by spray drying technique. It acts on α-1, 4 glycosidic linkages to break down starch fast into dextrin, maltose and maltotriose so as to fluidify the starch. The product is widely used in wine production, sugar production, and ethanol and feed industry.


1.Specification and characteristics

  Enzyme activity: 2000 U/g; 3000 U/g.

  Appearance: pale yellow powder, sour odor, no less than 90% pass the particle size 40 mesh.

  Water: less than 8%.

  Activity temperature: 40-70℃; optimum temperature: 65℃.

  Activity pH value: 5.5-7.5; optimum pH value: 6.5.

  Quality standard: Enterprise Standard.


Definition of enzyme activity: One unit of α-amylase activity is defined as the amount of enzyme that produces 1μmol of glucose within 1 min (pH 6.0, 60 ℃) and the enzyme activity of the product is described as U/g.


2.Application

²  In production of starch origin sugar, α-amylase can be used to fluidify the starch in the raw materials selectively to produce glucose in glucose production using starch as the substrate.

²  In wine production and ethanol industry, α-amylase can be used to fluidify the starch in the cereal into sugar to improve the efficiency.

²  In cerealose producing, α-amylase is used to act with raw materials such as rice to save foodstuff and improve the sugar output rate.

²  In feed industry, α-amylase is used to improve the digestibility of starch in the cereal and therefore reduce the cost.

²  Other applications: Production of citric acid and glutamic acid, desizing in printing and dyeing, paper making, exploitation of oil and so on.

3.Transportation and storage


Rainforest and sun-burning should be avoided during transport to protect its biological activity and store in a dry environment with a low temperature. The product can store for 12 months at room temperature and the enzyme activity retain at least 90 % of the initial.