Thermostable Alpha Amylase Food Enzyme Activity Customized Protease α-Amylase manufacturers

    Thermostable Alpha Amylase is fermented, extracted and refined from Bacillus licheniformis. Has good high temperature resistance characteristics. Widely used in starch sugars (glucose, maltose, dextrin, fructose, oligosaccharides), alcohol, beer, monosodium glutamate, food brewing, organic acids, textiles, printing and dyeing, papermaking, and other fermentation industries. It can rapidly hydrolyze the α -1.4 glucosidic bond in starch molecules at high temperatures, arbitrarily cutting off short chain dextrins of varying lengths and a small amount of oligosaccharides, thereby rapidly reducing the viscosity of starch. The liquefaction time is prolonged, and a small amount of glucose and maltose will also be produced.

    The optimal operating temperature is above 90 ℃, with rapid liquefaction at 95-97 ℃ and considerable vitality at 100 ℃. During early injection liquefaction, the instantaneous temperature can reach 105-110 ℃. PH range: The effective pH range is 5.5-8.0, and the optimal pH range is 5.8-6.5.

•alcohol            •Beer                                   •Food brewing and fermentation
•spin                 •printing and dyeing            •papermaking