DESCRIPTION
Low-temperature α-amylase is produced
by submerged fermentation of Bacillus subtilis followed by purification and formulation. The product is not as heat-stable as
thermostable α-amylase, and works at lower temperature,
bringing the benefit of less energy consumption and easy inactivation. In
brewing the enzyme can be used for liquefaction of starch in adjunct and malt
to convert starch into short chain dextrin.
MECHANISM
This product belongs to family of hydrolytic
enzyme, attacking α-1.4 glycosidic bond in starch, glycogen, etc., producing dextrin,
oligosaccharides a small amount of glucose.
APPLICATIONS
The enzyme is
widely used in starch related industry where degradation of starch is
necessary, such as starch sugar processing (glucose, maltose, dextrin,
fructose, oligosaccharide), alcohol fermentation, brewing, monosodium glutamate
fermentation, organic acid production, textile, papermaking and others.
REACTION PARAMETERS
CONDITION |
RANGE |
Activity
Temperature |
60℃-85℃ |
Optimum
Temperature |
70℃-75℃ |
Activity pH |
5.0-7.0 |
Optimum pH |
5.0-6.0 |
PRODUCT
SPECIFICATION
Brown liquid. Color may vary from batch to
batch. Color intensity is not an indication of enzyme activity.
PRODUCT STANDARD
The product complies with GB1886.174.
No. |
ITEMS |
INDEX |
|
1 |
Bulk
density/(g/ml) |
1.10-1.25 |
|
2 |
pH/(25℃) |
5.5-7.0 |
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
4 |
Arsenic/(mg/kg) |
≤3.0 |
|
5 |
Total viable
count/(CFU/mL) |
≤50000
|
|
6 |
Coliform
Bacteria/(CFU/mL) |
≤30
|
|
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