25kg / 30kg High Purity Alpha Amylase Enzyme 40000 U / ml PH 5.0 To 7.0 For Beer Brewing
Heat-stable Alpha-Amylase HT-400
Food Grade Heat-stable Alpha-Amylase HT-400 in Liquid For Starch Sugar
A low-pH tolerant Alpha-Amylase for the production of starch sugar, can liquefy starch materials and decrease viscosity of starch quickly.
BENEFITS
HT-400 has been designed with the following benefits for the production of starch sugar:
1) Superior stability with low pH
2) Decrease viscosity of starch quickly
3) Eliminate the formation of unwanted color substances and non-fermentable sugars
4) Effective liquefaction of various starch materials, such as tapioca, corn, wheat, rice, etc.
5) Superior performance without adding calcium ion under majority processing conditions
Product Specifications
Alpha-Amylase HT-400 is derived from Bacillus licheniformis using submerged fermentation and refining extraction techniques. HT-400 is an endoamylase which can rapidly decrease the viscosity of gelatinous starch solutions by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-D-1,4 glucosidic bonds to produce soluble dextrins and oligosaccharides.
As a very robust Alpha-Amylase with superior thermal and pH stability, HT-400 is applied to the production of starch sugar.
BENEFITS
HT-400 has been designed with the following benefits for the production of starch sugar:
1) Superior stability with low pH
2) Decrease viscosity of starch quickly
3) Eliminate the formation of unwanted color substances and non-fermentable sugars
4) Effective liquefaction of various starch materials, such as tapioca, corn, wheat, rice, etc.
5) Superior performance without adding calcium ion under majority processing conditions
Note:
This product is both Halal and Kosher certified.
If you would like to have a test, we will dispatch free of charge by DHL within 7 days upon request.
PRODUCT CHARACTERISTICS
| Declared Enzyme | Alpha-Amylase |
| Systematic Name | 1,4-α-D-glucan glucanohydrolase |
| Activity | 40,000 U/ml (Minimum) |
| Appearance | Light to dark brown liquid |
| Product pH | 5.0 to 7.0 |
| Specific gravity | 1.10~1.25 g/ml |
EFFECT OF TEMPERATURE
For interval liquefaction, the optimum temperature of HT-400 is above 90°C. It liquefies starch substrates promptly at 95 to 97°C and maintains highly active at 100°C. For consecutive liquefaction, HT-400 demonstrates exceptional thermal stability at a temperature range from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently.
EFFECT OF PH
HT-400 is active with pH range 5.0～7.0, depending on the application. For maximum activity, the optimal pH for HT-400 is 5.4～6.0. The exact pH optimum depends on actual processing conditions, including temperature, substrate concentration and time.
CONCENTRATION OF CALCIUM
The presence of calcium increases the thermal stability of HT-400. This enzyme requires a very low calcium concentration of 20～50 ppm to ensure its enzyme stability.
INHIBITORS
The presence of calcium increases the thermal stability of HT-400. This enzyme requires a very low calcium concentration of 20～50 ppm to ensure its enzyme stability.
| Certificate: | Halal, Kosher | |||||||
| Package: | 25kg, 30kg plastic drums or 1125kg IBC totes | |||||||
| Shelf-life and Storage: |
Typical shelf-life is six months if it is stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight.
Its shelf-life will be eighteen-months if this product is being store properly at 0∼10°C.
Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, thus should be avoided.
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