Heat stable Alpha-Amylase

Heat stable Alpha-Amylase Highlights

A cost-effective Heat-stable Alpha-amylase ideal for beer brewing, juice processing and wine making in terms of :

• Robust alpha-amylase activity enables lower dosage level
• Faster fermentation, reduced processing time
• Capable in liquefying various starch materials

Heat stable Alpha-Amylase Description

Heat-stable Alpha-amylase Boli HS****0 is derived from a modified strain of Bacillus licheniformis using submerged fermentation and refining extraction techniques. Boli HS****0 is an endoamylase, which rapidly decreases the viscosity of a gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-D*1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.

Boli HS****0 is a very robust alpha-amylase with superior thermal and pH stability. It is widely applicable to starch sugar, ethanol, monosodium glutamate, beer, brewing, organic acid, antibiotics and textile industry.

Heat stable Alpha-Amylase Characteristics

Heat stable Alpha-Amylase Effect OF pH

Boli HS****0 is active over a wide pH range, depending on the application. For maximum activity, the optimal pH for Boli HS****0 is 6.0 to 6.4. At a temperature of *5°C (*7°F), the stable pH range for Boli HS****0 is 5.0 to *0.0. The exact pH optimum will depend on many process variables, including temperature, substrate concentration, and time.

Heat stable Alpha-Amylase Effect Of Temperature

Optimum temperature of Heat stable Alpha-Amylase for interval liquefaction is greater than *0°C. Heat stable Alpha-Amylase liquefies starch substrates promptly at *5 to *7°C ( **3 to **6 °F) and is still highly active at **0°C ( **2°F). This product demonstrates exceptional thermal stability at temperatures up to **5 to **0°C ( **1 to **0°F), keeps its stability for 5 to 7 minutes and keeps on liquefying rapidly and completely. At temperatures above **5°C, the enzyme stability decreases rapidly. The exact temperature optimum will depend on actual process condictions, including pH, substrate concentration and time.

CONCENTRATION OF CALCIUM

The presence of calcium increases the thermal stability of Heat stable Alpha-Amylase. This enzyme requires a very low calcium concentration and calcium additions of *0 to *0 ppm (dry solid basis) are sufficient to ensure enzyme stability.

INHIBITORS

Copper, titanium, and cobalt ions are moderate inhibitors for Heat stable Alpha-Amylase. Aluminum, lead and zinc ions act as strong inhibitors.

USAGE GUIDELINE

In general, first adjust the pH to 6.**6.4 and then add calcium (*0 to *0 ppm dry solid basis) before adding heat stable alpha-amylase effect. Calcium is not necessarily needed when extremely hard water (> *0 German degrees) is used. After the enzyme is added, heat the slurry to liquefy.

DOSAGE

Dosage of heat stable alpha-amylase effect varies and is dependent on the starch substrate, application, process, substrate concentration, and other factors. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to routine use of this product.