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thermostable a-amylase
High temperature resistant alpha-amylase SNbase-HT
Product introduction
High temperature resistant α-amylase SNbase-HT is a food grade high temperature resistant starch hydrolase, which is produced by fermentation, extraction and refining of Bacillus licheniformis and Bacillus subtilis. The enzyme is an endonuclease that randomly hydrolyzes α-D-1,4 glycosidic bonds, reducing the viscosity of starch, resulting in soluble dextrins and oligosaccharides.
Product Features
This product complies with the hygienic standard GB2760-2011 for the use of food additives.
◆ Vitality: 20,000u/ml
◆Product implementation standard: GB8275-2009
◆Appearance: brown liquid (a small amount of condensate is allowed)
◆PH: 5.8-6.8
◆Capacity: 1.00-1.20
◆Microbiological indicators
Total bacteria count (CFU/ml) ≤50,000
Coliform (MPN/100ml) ≤3,000
Salmonella cannot be detected
Diarrhea-causing Escherichia coli shall not be detected
◆Heavy metal index
Arsenic (as As), mg/kg ≤3
Lead, mg/kg ≤5
◆The effect of PH
The effective pH of high temperature alpha-amylase is 4.5-7.5, and the optimum pH range is 6.0-6.5.
◆The influence of temperature
The temperature range of high temperature α-amylase is very large, between 50-100 °C. With the increase of temperature, the liquefaction speed is accelerated, and it still maintains considerable vitality at 100 °C.
◆Influence of Ca2+
This product does not require high calcium ions. Usually, starch and production water already contain a certain amount of calcium ions, so adding 30-50ppm is enough.
ergonomics
Since the product exhibits high activity in the temperature range of 50-70°C, it is especially suitable for the liquefaction of starch with low gelatinization temperature.
Action conditions
◆In the process of beer brewing, after the auxiliary materials and water are mixed evenly, the enzyme is added in 0.20-0.40 liters per ton of auxiliary materials. The gelatinization and liquefaction are carried out at a heating rate of about 1°C per minute, and the temperature is kept at 90-95°C for about 30 minutes. After passing the iodine test, the liquefaction is terminated. For starch with lower gelatinization temperature (such as corn, etc.), it is recommended to keep at 70℃ for 10-20 minutes. Then continue to heat up.
◆Adding this enzyme in saccharification can shorten the saccharification time, reduce the iodine value of the wort, and improve the starch yield. The recommended dosage is 0.001-0.01%. In the production of alcohol, after the raw materials are pulverized, sieved, and mixed with water evenly, the enzyme is added at a rate of about 0.30 liters per ton of raw materials, and after stirring, it is pumped into the cooking pot or continuous cooking heater. During cooking, the temperature can be controlled at 100±5℃. The time is 100 minutes, and it is sugared after cooling. Other fermentation industries use methods similar to alcohol production.
added amount
The recommended dosage of high temperature resistant α-amylase is 0.20-0.40L/T, and it is recommended to carry out the optimization test of dosage first.
The optimum amount of enzyme should be determined according to the specific conditions of the plant.
add method
Add a certain amount of warm water to the gelatinization pot, put in the starchy raw materials (auxiliaries) while stirring, then add the enzyme preparation, stir evenly, and start to heat up.
Product Management Certification
◆IS09001:2008 Quality Management System Certification
◆IS022000:2005 Food Safety Management System Certification
Product Packaging Specifications
This product is packaged in 25kg plastic drums.
Storage method and shelf life
Protect from light, seal and store at low temperature. Stored at 4-10°C, the shelf life is 12 months.
Product Safety Instructions
The enzyme solution should be avoided from contact with the mucous membranes of the eyes, nose and mouth. If it is accidentally inhaled or splashed into the eyes, immediately rinse with water for more than 15 minutes.
Online Message
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