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Subject: |
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| Alpha-Amylase |
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Heat stable alpha-amylase is made from the best strain of Bacillus licheniformis
through deep fermentation and extraction technique. FDA regards the strain as safety.
This product possesses better heat resistance and keeps adaptable under condition
of lower pH. It is applied broadly for "liquidizing" in the industry of starch
sugar, alcohol, beer, lactic acid, citric acid etc. and for "desizing" in textiles
industry.
Specifications/ physical and chemical properties:
1) Appearance: liquid or Powder
2) pH:
Liquid: valid in 5.5-9.0, most in 5.8-7.0
Powder: 5.5-8.0, optimum 6.0-6.5
3) Temperature:
Liquid: 80-110oC, most at 95-105oC (moment)
Powder: Higher activity at 90-110oC, favorable 95-105oC
4) Enzymatic activity:
Liquid: ¡Ý25,000 u/mL
Powder: ¡Ý40,000 u/g
5) Storage: Should be stored in a cool place avoiding high temperature.
6) Shelf life:
Liquid: 6 months
Powder: 12 months
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| 2014/11/19 |
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