Starch sugar High-Temperature α-Amylase Amer XL for starch liquefaction

The thermostable calcium independent alpha-amylase liquefies starch very fast. It brings the benefits of quick DE development, rapid viscosity reduction, less color formation during starch liquefaction.

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Sample application

Product advantages

Thermostable and calcium independent α-amylase

Fast DE development and viscosity reduction

Less color development

Product overview

Product parameters

Package & Storage

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Application Area

For starch liquefaction during starch sugar processing

Starch sugar

Product Description

DESCRIPTION

Thermostable alpha-amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification and formulation. The product will bring the following benefits:

l Efficient DE development

l Rapid viscosity reduction

l Low color formation

l Excellent performance with no additional calcium requirement in most cases

MECHANISM

This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch, producing dextrin, oligosaccharides a small amount of glucose. The good thermostability of the enzyme makes it possible to reduce viscosity of starch paste very quickly during gelatinization.

REACTION PARAMETERS

PARAMETERS	RANGE
Activity Temperature	60℃-110℃
Optimum Temperature	85℃-100℃
Activity pH	4.5-7.0
Optimum pH	5.0-6.5

PRODUCT SPECIFICATION

Items	Description
Declared Activity*	70,000 u/ml
Physical Form	Liquid
Color**	Brown
Odour	Normal microbial fermentation odour.

*Definition of Unit: 1 unit of High-Temperature α-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70℃ and pH6.0 in 1 min.z

** Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

PRODUCT STANDARD

The product complies with GB1886.174.

No.

ITEMS

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