High-temperature alpha-amylas

Related Reading

α-Amylases

The α-amylases are calcium metalloenzymes. By acting at random locations along the starch chain, α-amylase breaks down long-chain saccharides, ultimately yielding either maltotriose and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin. They belong to glycoside hydrolase family 13. Because it can act anywhere on the substrate, α-amylase tends to be faster-acting than β-amylase. In animals, it is a major digestive enzyme, and its optimum pH is 6.7–7.0. In human physiology, both the salivary and pancreatic amylases are α-amylases. The α-amylase form is also found in plants, fungi (ascomycetes and basidiomycetes) and bacteria (Bacillus).

Potential for medical use

α-Amylase has exhibited efficacy in degrading polymicrobial bacterial biofilms by hydrolyzing the α(1→4) glycosidic linkages within the structural, matrix exopolysaccharides of the extracellular polymeric substance (EPS).

High-temperature alpha-amylas

High-temperature alpha-amylas is refined by Bacillus licheniformis through deep liquid fermentation and ultrafiltration, and has excellent thermal stability. The product can rapidly hydrolyze the α-1.4 glucosidic bond in the starch molecule at a higher temperature, and randomly hydrolyze into short chain dextrins of different lengths and a small amount of oligosaccharides, so that the viscosity of starch slurry can be rapidly reduced, which is widely used in starch processing, alcohol, monosodium glutamate, citric acid, beer and other industries.

Properties

This high activity and high temperature enzyme (alpha-amylase enzyme) breaks down starch into dextrins during the cook process and works best at higher temps ranging from 150-190 degrees F. This product is added to the hot slurry water before or concurrently with the first grain addition during mashing. In addition to breaking down starch this enzyme greatly reduces viscosity, especially in thicker mashes containing high amounts of rye or other small grains. Use gluco-amylase to completely convert grain starches to fermentable sugars.

Applicable temperature

Optimum action pH range 5.8-7.8; optimum action temperature 90-95°C. It liquefies rapidly at 95-98°C and remains quite vigorous at 105°C. In continuous jet liquefaction, the instantaneous temperature can be up to 105-110°C.

Inhibitors

Copper, titanium, cobalt and other metal ions have some effect on this product. Metal ions such as lead, aluminum and zinc have a strong inhibitory effect on high-temperature alpha-amylas.

Storage requirements

It is recommended to be stored in a dry, low temperature environment (≤25℃), preferably under refrigerated conditions (4-8℃). It should be placed in a dry, ventilated and cool place, avoid high temperature or direct sunlight to prevent exposure and rain, and forbid to mix with toxic and harmful substances for transportation and storage.

Instructions for use

• Make up a soup with 15 L of water and 4 kg of starch.
• Add 4 grams of alpha-amylase and bring your starch slurry to the boil and maintain for 30 minutes, then reduce the heat and simmer for 1-2 hours to break down your starch.
• Alternatively, add the enzyme and boil for 30 minutes then hold at approximately 70°C overnight.
• To check the starch has been converted, measure using a refractometer or simply taste for sweetness.