alpha-Amylase

Brief introduction:
Alpha-Amylase is made of Bacillus Subtilis in the Fermentation and extraction method, is widely used in the liquefaction of starch sugar, alcohol, beer, monosodium glutamate, Fermentation industries and textile, printing & dyeing, desizing etc.

Characteristics:
1, heat stability:Stable in 60 oC or below, Best operational temperature 60 -70 oC, applicable to the liquefaction process of 90oC(highest).
2, PH Stability:PH6.0-7.0 more stable;optimum operation is under PH6.0; In PH5.0, inactivation is serious.
3, Calcium ion affects the active stability of enzyme: Calcium ion can improve the stability of enzyme activity, it will be in active when there are no Calcium ion.

Properties:
1, Specifications:
Solid product: Industry grade 2000, 3000, 3500, 4000u/g; Refined grade 4000, 6000u/g (box or woven bag). Liquid products: 1500, 2000, 2500, 3000u/ml ( 25kg /drum or following your demands). 
2, The definition of enzyme activity: 1ml enzyme in 60 oC & PH6.0 for 1 hour, the number (g) of liquefaction soluble starch. 
3, Standard: QB1805.1-93.

Uses:
1, maltose, monosodium glutamate
6-8u/1g of material 
2, beer 
6u/1g of material 
3, Used in the desizing of textile 
Dosage is about 0.2% ( 2000u/g ). 
4, Other Industries 
6-8 of enzyme activity units/1g of starch, The concentration of calcium ion is 150ppm.

Storage: This product is organic biochemical substance,sunlight, temperature, humidity will cause inactivation of enzyme. So, avoid exposure to sunlight when being transported. It should be kept in cool and dry place.