Heat-stable Alpha-Amylase HT-400

 High Temperature Liquefaction Enzyme for Starch Sugar Production,

Low pH Tolerant,  Robust Activity,

Halal & Kosher Certified

PRODUCT SPECIFICATIONS

DESCRIPTION:

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  and low pH stability, HT-400 is specially designed for the production of starch sugar.

BENEFITS:
HT-400 has been designed with the following benefits for the production of starch sugar:

• Superior stability with low pH
• Decrease viscosity of starch quickly
• Eliminate the formation of unwanted color substances and non-fermentable sugars
• Effective liquefaction of various starch materials, such as tapioca, corn, wheat, rice, etc.
• Superior performance without adding calcium ion under majority processing conditions

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.

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.

INHIBITORS:

• Copper, titanium, and cobalt ions are moderate inhibitors for HT-400 whilst aluminum, lead and zinc ions act as strong inhibitors.

PACKAGING, SHELF-LIFE & STORAGE: