Search
the marketplace
through 230,000 Chemicals and Raw Ingredients
through 8,000+ Supplier owned storefronts
company tower banner
Shandong Longda Bio-Products Company Logo

Shandong Longda Bio-Products Thermostable High-temp. Alpha-Amylase

Shandong Longda Bio-Products Thermostable High-temp. Alpha-Amylase is a bacterial amylase preparation derived from Bacillus licheniformis extract. It has good tolerance to high temperature, can be widely used in manufacture of alcohol, brewery, vinegar soy sauce, textile, dye & printing, papermaking etc.

Ingredient Name: Amylase

Functions: Enzyme

Physical Form: Liquid, Powder, Solid

End Uses: Alcoholic Beverages, Beer, Sauces

    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,

    Liquor & Spirits,

    Oenology

    Food & Nutrition — Food

    Savory & Culinary

    Food & Nutrition Applications

    Alcoholic Beverages,

    Beer,

    Sauces

    Working Mechanism

    The enzyme is an endo enzyme it hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, reducing the high viscosity of the starch slurry. Oligosaccharides, dextrin are also produced.

    Application Guide
    • In brewing of beer, after completely blend with accessory mater i als such us corn starch, rice and barley etc in cereal cooker and water in the proportion of 1: 3-5 , add the enzyme in one batch in the rate of 0.3 L/t for 20000 u/ml, raise the temperature to 92-97°C, keep for 20-30 minutes. Raise temperature to 100°C when iodine test show reddish-brown.
    • In manufacture of alcohol: add the enzyme in the rate of 0.3 L/t for 20000 u/ml at pH 6.0-6.5, stir and raise the temper ature to 100+/- 5°C, keep for 100 minutes.
    • In manufacture of starch sugar or gourmet powder: add the enzyme in the rate of 0. 6L/t (base on 40000 u/m) at pH 6.0-6. 5, raise the temperature to 100 5°C, keep for 30 minutes at 95-100°C or 60-120 minutes at 95°C if steam (105°C) injection method is used.
    • In textile desizing, the recommended optimum dosage (base on 20000 u/ml) are as follows: immersion method dosage: 2.0-6.0 g (ml)/L pH6.0-7.0, at 85-95°C ,for 20-40 minutes continuous steam method dosage: 4.0-10.0 g (ml)/L pH6. 0-7.0 ,at 95-105°C for 10-15 minutes.

    Properties

    Physical Form

    Liquid,

    Powder,

    Solid

    Typical Properties
    ValueUnitsTest Method / Conditions
    Effective Temperature55-100°C-
    Optimum Temperature85-95°C-
    Effective pH5.0-8.0--
    Optimum pH5.8-6.5--

    Technical Details & Test Data

    Specifications
    • The enzyme still retains activity at 100 C. The sudden temperature up to 105-110°C on spray Iiquefaction.
    • Liquid type: 10000 u/ml, 20000 u/m. 30000 u/ml, 40000u/ml Solid type: 20000u/g. 40000u/g, food grade solid enzyme: 230000 u/g.
    • Unit definition: The amount of enzyme needed to hydrolyze 1 mg of starch in one minute at pH6. 0, 70°C.
    • Standard GB 8275-2009

    Packaging & Availability

    Packaging Type

    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.