Brief introduction
Syder Brand thermostable -amylase preparation is produced by
submerged fermentation of Bacillus lichenifirmis and extraction
with modern technique.
Function and characteristics
Syder Brand thermostable -amylase is a kind of incision amylase. It
can randomly hydrolyze -1.4 glycosidic bonds of starch, soluble
dextrin and oligosaccharide. After this action, with the viscosity
fall, the gelatinized starch will turn into liquefied starch then
be hydrolyzed to produce dextrin, a small amount of glucose and
maltose.
Enzyme activity
Syder Brand thermostable -amylase (general type) 20,000/ml
(liquid) (high efficient
type) 30,000/ml
(concentrated type) 40,000/ml
1/ml is defined as the amount of enzyme in 1 ml enzyme solution to
liquefy 1 mg soluble starch per minute at pH6.0 and 70 ℃.
Application conditions
Optimal pH: 5.5 -
7.0
Effective pH: 5.0 - 8.0
Optimal temperature: 90℃ -
95℃
Effective temperature: 90℃ - 100℃
In spray-liquefy technology, when the instantaneous temperature
increases to the range of 105℃ - 110℃, this enzyme still can
hydrolyze starch effectively. It is recommended to add 50 mg/kg -
100 mg/kg of calcium ion in the hydrolysis of starch.
Package and storage
1.Package: 25 kg non-toxic plastic barrel or 1000kg IBC.
2.Storage: with the best efforts to avoid insolation and high
temperature during the transportation and storage. Keep the
environment clean and cool, and it is better to store at low
temperature (environmental temperature below 25℃). Stored at 25℃
for six months or at 5℃ for one year, the enzyme activity is not
less than 90% of the labeled value.It has the same effect that
shaking up before use if a small amount of deposit appears.
Application scope
Syder Brand thermostable -amylase has excellent thermostability. It
can be widely used in industry of starch, alcohol, beer, monosodium
glutamate, citric acid, brewing, glucose, cerealose and textile,
etc. |
