Alpha Amylase | Description | Nutrizyme (low-temperature α-amylase) [EC 3.2.1.1] is produced from a strain of Bacillus subtilis using fermentation and extraction technology. This enzyme efficiently catalyzes the hydrolysis of starch. By targeting random points along the starch chain, α-amylase breaks down long-chain carbohydrates into maltotriose and maltose from amylose, and into maltose, glucose, and "limit dextrin" from amylopectin. Compared to β-amylase, α-amylase acts more rapidly. It plays a crucial role in animal digestion, with an optimal pH of 6.0. | ||||||
| Advantages |
• This product is calcium metalloenzyme, completely unable in the absence of calcium. • The Ca++ improves the stability of activity for the α-amylase, keeps active in a wide range of pH, otherwise the activity range in pH extremely reduces. |
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| Benefits | Exhibits strong liquefying activity for starch, hydr- olyzing amylose (~40%) and amylopectin (~35%). Acting upon amylose, the substrate is readily hydrolyzed to oligosaccharides smaller than maltohexaose. The anomalous glucosidic linkages in amylopectin and glycogen are not attacked, yielding limit dextrins composed of 5-8 glucose units. | ||||||
| Dosage |
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| Definition of Unit | 1 unit of α-amylase equals to the amount of enzyme which liquidizes 1 g of soluble starch at 60°C and pH 6.0 in 1h. |
| Physical Form | Powder |
| Color | Brown |
| Enzyme Activity | ≥1,500 u/g ~3,000 u/g |
| Package | 25 kgs/Bag |
| Storage | Damp and insolation should be avoided. Store it in a cool, dry and ventilated place. |
| Shelf Life | 12 months under 20°C |
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