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Heat Stable α Amylase (High Temperature) (Food Grade)
Cat No.
SUG-001
Description
Heat Stable Alpha Amylase (High Temperature) is made from the best strain of Bacillus licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety.This food-grade product possesses better heat resistance and keeps adaptable under condition of lower pH. It is applied broadly for “liquidizing” in the industry of starch sugar.
Abbr
Heat Stable α Amylase (High Temperature)
Source
Bacillus licheniformis
Applications
Enzyme for Starch Sugar
Package
25kgs/drum, 1.125kgs/drum
Product Overview
1.It is an endo-enzyme. 2.It hydrolyzes the α-1,4-glucosidic linkages of gelatinized strach randomly to soluble dextrins,reducing the high viscosity of the starch slurry.
Form
Liquid
Activity
20,000u/ml
CAS No.
9000-90-2
pH Stability
5.5-9.0
Unit Definition
1 unit of Heat-Stable Alpha-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70 and pH6.0 in 1 min.
Optimum pH
5.8-7.0
Optimum temperature
80-110°C,favorable at 95-105°C
Storage
Should be stored in a cool place avoiding high temperature. Liquid: 3 months at 25°C, activity remain >90%; 6 months, activity remains >80%. Increase dosage after shelf life.
Synonyms
Heat Stable Alpha Amylase (High Temperature); Heat Stable Alpha Amylase; Alpha Amylase; High Temperature Alpha Amylase; Starch Sugar
Download
Download Datasheet"α-Amylase" Total Products Page
| Catalog | Product Name | EC No. | CAS No. | Source | Price |
|---|---|---|---|---|---|
| TADE-001 | Taka-Diastase from Aspergillus oryzae | EC 3.2.1.1 | Aspergillus oryzae | Inquiry | |
| NATE-0741 | Native Bacillus amyloliquefaciens α-Amylase | EC 3.2.1.1 | 9001-19-8 | Bacillus amyloliquefaciens | Inquiry |
| NATE-0740 | Native Aspergillus oryzae α-Amylase | EC 3.2.1.1 | 9001-19-8 | Aspergillus oryzae | Inquiry |
| NATE-0074 | Native Bacillus sp. Amylase, Maltogenic | EC 3.2.1.133 | 160611-47-2 | Bacillus sp. | Inquiry |