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Shandong Longda Bio-Products Mid-temp. Alpha-Amylase

Shandong Longda Bio-Products Mid-temp. Alpha-Amylase is obtained by deep fermentation from Bacillus Subtilis. It is widely used in manufacture of starch sugar and alcohol, brewery. textile, dye and printing, papermaking, feed industry etc.

Ingredient Name: Amylase

Functions: Enzyme

Physical Form: Liquid, Powder, Solid

End Uses: Alcoholic Beverages, Beer, Bread, Juices

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type

    Amylase

    Ingredient Name

    Amylase

    Food Ingredients Functions

    Enzyme

    Ingredients
    Amylase
    Food Additive Number
    E 1100, INS 1100
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Enzymes & Starter Cultures

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Beverage

    Beer Brewing,

    Juice & Juice Drinks,

    Liquor & Spirits

    Food & Nutrition — Food

    Bakery

    Food & Nutrition Applications

    Alcoholic Beverages,

    Beer,

    Bread,

    Juices

    Working Mechanism

    The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, reducing the high viscosity of the starch slurry.

    Application Guide
    • In brewing of beer and alcohol: add the enzyme in the rate of 6.0L/t raw material (base on 2000 u/ml ). Keep at 80-90°C for 30 minutes.
    • In the starch sugar: monosodium glutamate and the liquefaction of fermentation industry Starch slurry is 16-18Be adjust pH to 6.2-6.4. Add 0.2 calcium chloride (calculate on weight of raw material ) . dosage of alpha amylase as 6.0-8.0L/t raw material ( base on 2000 u/ml). Blend well and heat to 85-90°C for 30 minutes.
    • In textile desizing: Add the enzyme in the rate of 0. 2% (owf) base on 2000 u/ml. keep at 50-80°C for 20-40 minutes.
    • In feed industry: the recommended dosage is 0.02-0.04 kg/t raw material . For the best performance, can blended with pectianse, β-Glucanase and xylanase etc.
    • In juice processing: the commended dosage is 0.02-0.1 L/t or iginal juice slurry (base on 2000 u/ml) about temperature 45°C for 60-120 minutes.
    • In steamed bread and bread fermentation series products: can blended with pectianse, cellulase and protease etc.
    • Others: Rate of use is generally 2-4 L/t dry basis, Ca 2 + concentration 150ppm.

    Properties

    Physical Form

    Liquid,

    Powder,

    Solid

    Typical Properties
    ValueUnitsTest Method / Conditions
    Effective Temperature35-90°C-
    Optimum Temperature60-70°C-
    Effective pH4.5-8.0--
    Optimum pH5.2-6.2--

    Technical Details & Test Data

    Specifications
    • Liquid type: Light brown liquid 2000 u/ml, 3000u/ml, 5000u/ml. Solid type: Yellow powder 2000 u/g, 3000 u/g, 4000u/g and 50000u/g. Food grade is white powder. We have the specification from 1000 to 10000 u/g (activity vary against thousand unit ) according to the customers requirement
    • Unit definition: The amount of enzyme needed to hydrolyze 1mg of starch in one hour at pH6. 0, 60 °C.
    • Standard GB/T 24401-2009

    Packaging & Availability

    Packaging Type

    Bags,

    Drums

    Packaging

    Plastic drum is used in liquid type, plastic weave bag is used in solid type.

    Storage & Handling

    Storage

    This product is organic biochemical substance, high temperature, strong acid & strong alkaline will cause inactivation of enzyme. So, avoid exposure to sunlight when being transported. Solid enzyme should avoid direct sunlight and rain. It should be kept in clean, cool and dry place.