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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
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"α-Amylase" Total Products Page

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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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