Product or Service

Fungal Alpha-amylase

Profile:Manufacturer - Producer|Ref:PSL166421YH | Country: China | Currency: | Export: No

Currency :
incoterm : fob
country : China

One.Product presentation
Fungal Alpha-amylase is extracted deeply from the Aspergillus oryzalvar which is cultivated deeply.This enzyme is a kind of endonuclease,and it can rapidly hydrolyze Alpha-1,4 glucose glycosidic linkage which is in gelatinized starch,amylose,pullulan to produce soluble dextrine and some maltose,glucose.If this enzyme reacts with material long time,the material will become syrup which contain high maltose and little glucose.This fungal alpha-amylase is used extensively in Saccharum Granorum,high maltose,beer brewing,baked foods,etc.
Two. Product specification and quanlity index
Item Index Item Index
Appearance Light brown liquid Temperature 45-65 degrees
Activity u/ml 40000 Best temperature 45-55 degrees
Smell No irritative smell Volume weight 1.15-1.25g/ml
pH range 4.0-6.6 Best pH 4.8-5.4
Three.Using methods
This enzyme usage request is formulated according to the production action.Genarally speaking,hydrolysis rate will be increased when enzyme viscosity is be increased.In the best condition,the addition amount is 0.01-0.05 percent of dry materials,which will liquefy and saccharificate the starch liquid. Time of saccharification will affect maltose productivity,and longer time is,more the productivity is.
For example:When you are producing maltose syrup,firstly you should use the High-temp alpha-amylase to liquefy the starch,which can make the emulsion DE get to 10-15%.After temperature is induced to 55-58 degrees and pH is adjusted to 5.0-5.5,this enzyme can be added,and the time of saccharification should not be over 12 hours.Fungal alpha-amylase can hydrolyze starch 40-50%,and 50% maltose can be produced.
Four.Package and storage
Our products is packed by innoxious plastic cask.
This products is biological active substance.It should be put in low temperature,dry place.It can be kept fifteen months in 4-10 degrees.

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