Hs-320 Alpha Amylase Enzyme Non Gmo Food Grade For Starch Sugar

It is 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.

Thermostable α-amylase HS-320 (scientific name EC 3.2.1.1) is extracted from Bacillus licheniformis non-transgenic strain by submerged fermentation and purification.
HS-320 is an Endo-amylase, which can randomly hydrolyze starch, glycogen and their degradation products on the glycosidic bond of α-Dmuri 1 and 4 into soluble dextrins and oligosaccharides, thus reducing the viscosity of gelatinized starch solution.

USAGE GUIDELINES

In general, before joining HS-320, adjust pH to 6.06.4, and then add calcium (50 to 70ppm dry solid).
Calcium is not needed when using extremely hard water (above 10 degrees Celsius in Germany).
After adding enzyme, the slurry is heated to liquefaction.
The amount of HS-320 depends on the actual situation, including starch substrate, application, process, substrate concentration and so on.
In order to optimize the dosage, it is recommended that several liquefaction tests be carried out before the product is routinely used.The appropriate dose rate is 0.4-0.8 kg / day.

PACKAGING, STORAGE AND SAFETY

HS-320 is packed in 25 kg, 30 kg food grade HDPE plastic buckets or 1125 kg food grade IBC suitcases.
If required, the packaging can be customized.
HS-320 is formulated for optimal stability.
If stored in the original package below 25 degrees Celsius, sealed and unopened, and protected from sunlight, the typical shelf life is 6 months.
If it is properly stored at 0-10 °C, the shelf life will be 18 months.
Disadvantages such as prolonged storage and / or higher temperatures may lead to higher dose requirements and should therefore be avoided.
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.