93 Yangzhou Road, Jiangyan Economic Development Zone, Taizhou, Jiangsu
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Alpha-Amylase Highlights A unique Alpha-amylase with very robust enzyme activity. Ideal for both high and low temperature cooking process in ethanol production:
Superior liquefaction efficacy Decrease formation of non-fermentable sugars Fit to various starch materials, e.g. tapioca, corn, wheat and rice
Alpha-Amylase Description
Boli BA***1 contains a hydrolyzing alpha-amylase made from submerged culture of Bacillus subtilis var. through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha*1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides.
Alpha-Amylase Characteristics Declared Enzyme: Alpha-Amylase Systematic Name: EC 3.2.1.1, 1,*-alpha-D-glucan glucanohydrolase Activity: *2,**0 U/ml (minimum) Appearance: Light to dark brown liquid Product pH: 5.5 to 7.0 Specific gravity: 1.*5 to 1.*5 g/ml
Alpha-Amylase Effect Of PH
Optimum pH 6.0 ~ 6.5, stable pH range 6.0 ~ 7.0, inactivated dramatically with pH below 5.0.
Alpha-Amylase Effect Of Temperature
Optimum temperature range *0~*5ºC. At a temperature range of *5~*5ºC, the reaction speeds up with the rise of temperature while the enzyme inactivation also speeds up.
Alpha-Amylase Effect Of Calcium
Calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely without the presence of calcium ion. The pH range of enzyme activity is broadened with the presence of calcium and narrowed without it.
Alpha-Amylase Usage Guidelines
Step 1. Adjust pH value of the starch slurry to 6.0 ~ 6.4; Step 2. Add 0.*1% anhydrous calcium chloride ( dosage should be calculated according to the weight of raw materials); Step 3. Add Boli BA***1; Step 4. Heat slurry to *0 ~ *5ºC for liquefaction for about *0 ~ **0 minutes.
Note:
The optimal dose of Boli BA***1 in liquefaction depends on actual processing parameters such as the type of raw material, viscosity, processing time, pH, temperature and DS (Dry Substance). A recommended dose for corn is 0.5 to 0.6 kg/TDS.