Summary | The thermostable amylase makes it possible to liquefy starch and reduce viscosity during gelatinization, which brings lots of benefits for processing of starch sugar or high starch content materials at high temperature. |
Description | Thermostable alpha-amylase is obtained through the submerged fermentation of Bacillus licheniformis, followed by a series of purification and formulation steps. The enzyme's high-temperature resilience enables it to effectively liquefy starch and decrease its viscosity during the gelatinization process, providing numerous advantages for starch sugar production. This enzyme is part of the hydrolytic enzyme family, cleaving α-1.4 glycosidic bonds within starch to produce dextrin, oligosaccharides, and a small quantity of glucose. |
Advantages |
Thermostable α-amylase Liquefaction during gelatinization Fast viscosity reduction Applicable in starch sugar brewing textile desizing and feed |
Application | All areas where liquefaction of starch or viscosity reduction is needed at high temperature |
Application Area |
Dairy cow Pet food Pig/swine Poultry Ruminants Textile Waste treatment Ethanol Brewing Condiments with enzymes Fruit and vegetable processing Plant extract Tobacco applications Starch sugar Amino acid fermentation Organic acid fermentation Portable alcohol |
Application Recommendation | The enzyme is widely used in starch related industry where degradation of starch is necessary, such as starch sugar processing (glucose, maltose, dextrin, fructose, oligosaccharide), alcohol fermentation, brewing, monosodium glutamate fermentation, organic acid production, textile, papermaking and others. |
Optimum Temp | 90°C-100°C |
Effective Temp | 60°C-110°C |
Optimal pH | 5.0-6.5 |
Effective pH | 4.0-7.5 |
Source | Microorganism |
Physical Form | Liquid |
Color | Brown |
Scope of Shipment | Worldwide |
Product Strain | Bacillus licheniformis |
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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