Heat-stable Alpha-Amylase HA-360FG is An Ideal Food Use Enzyme for Alcohol and Brewing.

DESCRIPTION

HA-360FG is a food-grade α-amylase extracted from Bacillus licheniformis by submerged fermentation and purification.
HA-360FG is an endoamylase, which can hydrolyze starch, glycogen and their degradation products on the 4-glycosidic bond of α-Dmurl 1 at random to form soluble dextrin and oligosaccharides, thus rapidly reducing the viscosity of gelatinized starch solution.
HA-360FG is a very robust α-amylase with excellent thermal stability and pH stability, so it has been widely used in alcohol production.

EFFECT OF TEMPERATURE

For intermittent liquefaction, HA-360FG operates at temperatures ranging from 80 °C to 100 °C, and the optimal temperature is between 83 °C and 86 °C.
It rapidly liquefys the starch substrate at 90 to 95 °C and maintains high activity at 100 ℃.
For continuous liquefaction, HA-360FG exhibits extraordinary thermal stability at high temperatures from 105C to 110C and maintains effective liquefaction for 5 to 7 minutes.

The enzyme is formulated for optimal stability.
The typical shelf life is 6 months, provided that it is stored in the original package below 25 °C, sealed and unopened to protect it from sunlight.
If it is properly stored at 0-10 °C, the shelf life will be 18 months.
Prolonged storage and / or adverse conditions, such as higher temperatures, may lead to higher dose requirements.

SAFETY & ENZYME HANDLING

Avoid inhaling enzyme dust and fog.
If you come into contact with skin or eyes, rinse immediately with clean water for at least 15 minutes.
Refer to the material Safety data sheet for detailed processing information.