Catalog Number IE-1244
Physical Form Liquid
Color Brown
Dosage Parameters 0.04-0.08%
Source Microorganism
Summary | The Brewing Low-Temperature α-amylase works at lower temperature, with less discoloration, energy consumption and easy inactivation. It's used for liquefaction of starch in adjunct and malt to convert starch into short chain dextrin. |
Description | Low-temperature α-amylase is produced through submerged fermentation of Bacillus subtilis, followed by purification and formulation. Unlike thermostable α-amylase, this enzyme is less heat-stable and operates effectively at lower temperatures. This characteristic allows for reduced energy consumption and easier inactivation. In brewing, it is employed for the liquefaction of starch in adjuncts and malt, efficiently converting starch into short-chain dextrins. |
Advantages |
Efficient liquefaction of starch in adjunct and malt at low temperature Less discoloration of adjunct or wort Energy saving and easy inactivation |
Application | For liquefaction of starch in adjunct or malt in brewing |
Application Area | Brewing |
Application Recommendation | The recommended dosage is 0.04-0.08% on weight basis of adjunct. Synergistic effects can be seen if used together with a thermostable amylase. The optimal dosage has to be optimized based on each application, the raw material specifications, product expectations and processing parameters. It is better to begin the test with the smallest quantity. |
Dosage Parameters | 0.04-0.08% |
Optimum Temp | 70°C-75°C |
Effective Temp | 60°C-85°C |
Optimal pH | 5.0-6.0 |
Effective pH | 5.0-7.0 |
Source | Microorganism |
Physical Form | Liquid |
Color | Brown |
Scope of Shipment | Worldwide |
Product Strain | Bacillus subtilis |
Package | 25 kg/Jerry can |
Storage | Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. |
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