High-temperature α-amylase for beer

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Cat No.

BER-1511

Description

It is a kind of incision enzyme, that can hydrolyze starch, soluable dextrin and a-1, 4 dextrose glycosidic linkage of oligose. After the enzyme treatment, the viscosity of paste starch rapidly reduced, and hydrolyzed it into dextrin and a small amount of dextrose and maltose.

Abbr

High-temperature α-amylase for beer

Source

Bacillus licheniformis

Applications

Beer Industry: after raw material and water evenly mixed, add 0.3L amylase(20000u/ml) for per ton and raise temperature rapidly, the optimum effect will be reached at 95-97°C. When the temperature reaches 100°C and keep for 30 minutes, the finishing of liquefaction can be tested by lodine test.

Appearance

liquid

Package

25kg/barrel or subject to client requirement.

CAS_No

9000-90-2

Synonyms

High-temperature Alpha-amylase; beer;High-temperature a-amylase ;a-amylase; EC 3.2.1.1; FOOD HTAA 3211; Alpha-amylase；Glycogenase; bacillus licheniformis; Beer enzyme; liquefaction; incision enzyme; paste starch; High-temperature Alpha-amylase for beer; BER-1511

"α-Amylase" Total Products Page

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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

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Our Products Cannot Be Used As Medicines Directly For Personal Use.

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