Amylase Designed for Ethanol Production | Description | Amylase is produced by deep submerged fermentation utilizing bacillus licheniformis and extraction/concentration, can randomly & rapidly hydrolyze α-1, 4 glucoside bond in the starch molecule, quickly reduce starch syrup viscosity, called (namely) as "liquefaction" reaction, produce uniform short chain dextrin and a little oligosaccharide. A26 is mainly applied to ethanol industry, suited for liquefaction process of corn flour and tapioca (cassava) flour. |
| Characteristics |
Rapidly reduce viscosity, can function among 80-100°C, suitable for medium temperature cooking (cold cook)and spraying liquefaction process of corn flour and tapioca flour. Excellent acid resistance, there is considerable calalytic efficiency when the pH lower to 4.8, and the applicable pH commonly between 5.0-6.0. Low calcium dependency, no need to add extra calcium ion while use tap water or underground water during production. |
| Application | The final application performances have relationships with factors such as raw material types, ratio between material/water, pH, temperature of spray or cooking (stewing), hold time, etc. |
| Package | 25 kg/drum, 50 kg/drum, also can be tailor made according to customer's requirement. |
| Storage and Transportation Requirements | Product shall be sealed and stored under 4-25°C & dry, ventilated, and cool place, avoid high temperature or direct sunlight, prevent from solarization and rain. |
| Shelf Life | Generally under the storage & transportation condition meeting specific requirements, liquid form product has shelf life of 6 months. |
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