Heat-stable Alpha-Amylase HS-320

NON-GMO Food-Grade Enzyme for Starch Sugar

An ideal Alpha-Amylase for the production of starch sugar that can reduce viscosity quickly, eliminate non-fermentable sugars and decrease the formation of chromophore.

BRIEF DESCRIPTION

Heat stable Alpha-Amylase HS-320 ( Systematic Name EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase) is produced from NON-GMO strains of  Bacillus licheniformis through submerged fermentation and refining extraction processes. HS-320 is an endoamylase, which is capable to decreases the viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.

PRODUCT CHARACTERISTICS

HS-320 is designed with robust alpha-amylase activity for the production of starch sugar. It is capable to handle various starch materials including tapioca, corn, wheat and rice, etc.

EFFECT OF TEMPERATURE

Optimum temperature of HS-320 for interval liquefaction is above 90°C. HS-320 liquefies starch substrates efficiently at 95 to 97°C and is still highly active at 100°C. This product demonstrates exceptional thermal stability at temperatures from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently. At a temperature above 105°C, the enzyme stability decreases rapidly.The exact temperature optimum depends on actual processing conditions including pH, substrate concentration and processing time.

EFFECT OF PH

HS-320 is active over a wide pH range, depending on the application. For maximum activity, the optimal pH is 6.0 to 6.4. The stable pH range is 5.0 to 10.0 at 25°C. The exact pH optimum depends on actual process conditions, including temperature, substrate concentration and processing time, etc.

CONCENTRATION OF CALCIUM & INHIBITORS

The presence of calcium increases the thermal stability of HS-320. This enzyme requires a very low calcium concentration and calcium additions of 50 ppm (dry solid basis) are sufficient to ensure enzyme stability.

Copper, titanium, and cobalt ions are moderate inhibitors for HS-320 whereas aluminum, lead and zinc ions act as strong inhibitors.

USAGE GUIDELINES

In general, first adjust the pH at 6.0 to 6.4, then add calcium (50 to 70ppm dry solids basis) before adding HS-320. Calcium is not needed when extremely hard water (above 10 German degrees) is used. After the enzyme is added, heat the slurry to liquefy.

Dosage of HS-320 is dependent on the actual conditions including starch substrate, application, process, substrate concentration, etc. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to the routine use of this product. A good starting point for dosage rate is 0.4 to 0.8 kg/TDS.

PACKAGING, STORAGE AND SAFETY

HS-320 is packaged in 25 kg, 30 kg food-grade HDPE plastic drums, or 1125 kg food-grade IBC totes. Customized packaging is available upon request.

HS-320 has been formulated for optimal stability. Its 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 it is stored properly at 0∼10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement, therefore should be avoided.

Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.