α-Amylase, Effective pH range: 4.0-7.5 | Description | α-Amylase is a heat tolerant amylase applied in Hydrolyzing starch for food processing. It can liquefy starch by hydrolyzing α-D-1, 4 glycosidic bonds under wide pH conditions, rapidly reduce the viscosity of starch liquid and produce soluble dextrin. It still remains high activity under the condition of pH 4.0, and is especially suitable for the gelatinization and liquefaction process of corn starch, rice and other starchy substance in beer brewing and alcohol production. |
| Characteristics |
Effective pH range: 4.0-7.5; optimal pH range: 4.5-6.5 optimal temperature range: 70-95°C. |
| Product Functions |
Contribute to the Liquefaction and gelatinization of starch raw materials in food processing, such as in alcohol factory; Liquefaction and saccharification of cereal raw materials in food processing, such as in brewery; Rapidly reduce the viscosity of starch pastes in high solids. |
| Application | Used in food making |
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