Heat Stable α Amylase (High Temperature) (Food Grade)

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Activity	Size	Price	Qty	Add to Cart	Sample	Inquiry
25,000 U/ml, liquid	1 kg	$485		Add to Cart		Inquiry

Cat No.

SUG-001

Description

Heat Stable Alpha Amylase (High Temperature) is made from the best strain of Bacillus licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety.This food-grade 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.

Abbr

Heat Stable α Amylase (High Temperature)

Source

Bacillus licheniformis

Applications

Enzyme for Starch Sugar

Package

25kgs/drum, 1.125kgs/drum

Product Overview

1.It is an endo-enzyme. 2.It hydrolyzes the α-1,4-glucosidic linkages of gelatinized strach randomly to soluble dextrins,reducing the high viscosity of the starch slurry.

Form

Liquid

Activity

20,000u/ml

CAS_No

9000-90-2

pH Stability

5.5-9.0

Unit Definition

1 unit of Heat-Stable Alpha-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70 and pH6.0 in 1 min.

Optimum pH

5.8-7.0

Optimum temperature

80-110°C,favorable at 95-105°C

Storage

Should be stored in a cool place avoiding high temperature. Liquid: 3 months at 25°C, activity remain >90%; 6 months, activity remains >80%. Increase dosage after shelf life.

Synonyms

Heat Stable Alpha Amylase (High Temperature); Heat Stable Alpha Amylase; Alpha Amylase; High Temperature Alpha Amylase; Starch Sugar

Enzymes

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

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Our Products Cannot Be Used As Medicines Directly For Personal Use.

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