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High-temperature α-amylase for beer
Cat No.
BER-1511
Description
It is a kind of incision enzyme, that can hydrolyze starch, soluable dextrin and a-1, 4 dextrose glycosidic linkage of oligose. After the enzyme treatment, the viscosity of paste starch rapidly reduced, and hydrolyzed it into dextrin and a small amount of dextrose and maltose.
Abbr
High-temperature α-amylase for beer
Source
Bacillus licheniformis
Applications
Beer Industry: after raw material and water evenly mixed, add 0.3L amylase(20000u/ml) for per ton and raise temperature rapidly, the optimum effect will be reached at 95-97°C. When the temperature reaches 100°C and keep for 30 minutes, the finishing of liquefaction can be tested by lodine test.
Appearance
liquid
Package
25kg/barrel or subject to client requirement.
CAS No.
9000-90-2
Synonyms
High-temperature Alpha-amylase; beer;High-temperature a-amylase ;a-amylase; EC 3.2.1.1; FOOD HTAA 3211; Alpha-amylase；Glycogenase; bacillus licheniformis; Beer enzyme; liquefaction; incision enzyme; paste starch; High-temperature Alpha-amylase for beer; BER-1511
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Download Datasheet"α-Amylase" Total Products Page
| Catalog | Product Name | EC No. | CAS No. | Source | Price |
|---|---|---|---|---|---|
| TADE-001 | Taka-Diastase from Aspergillus oryzae | EC 3.2.1.1 | Aspergillus oryzae | Inquiry | |
| NATE-0741 | Native Bacillus amyloliquefaciens α-Amylase | EC 3.2.1.1 | 9001-19-8 | Bacillus amyloliquefaciens | Inquiry |
| NATE-0740 | Native Aspergillus oryzae α-Amylase | EC 3.2.1.1 | 9001-19-8 | Aspergillus oryzae | Inquiry |
| NATE-0074 | Native Bacillus sp. Amylase, Maltogenic | EC 3.2.1.133 | 160611-47-2 | Bacillus sp. | Inquiry |