Low Temperature α-amylase, 40,000 u/ml 
Catalog Number IE-1126
Physical Form Liquid
Color Brown
Declared Activity 40,000 u/ml
| Description | Low-temperature α-amylase, 40,000 u/ml is produced by submerged fermentation of Bacillus subtilis followed by purification and formulation. The product is not as heat-stable as thermostable α-amylase, bringing the benefit of easy inactivation. |
| Mechanism | This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch, glycogen, etc., producing dextrin, oligosaccharides a small amount of glucose. |
| Dosage |
Brewing industry: The recommended dosage is 0.4-0.8 L of the enzyme preparation per ton of total raw materials, added at liquefaction. For alcohol industry: Add 0.4-1 L per ton of total raw materials with pH 5.0-6.0. Fruit juice industry: The recommended dosage is 0.02-0.1 L/T fruit. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
Brewing industry: The recommended dosage is 0.4-0.8 L of the enzyme preparation per ton of total raw materials, added at liquefaction.
For alcohol industry: Add 0.4-1 L per ton of total raw materials with pH 5.0-6.0.
Fruit juice industry: The recommended dosage is 0.02-0.1 L/T fruit.
The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
| Declared Activity | 40,000 u/ml |
| Physical Form | Liquid |
| Color | Brown |
| Odour | Normal microbial fermentation odour. |
| Lead | ≤5.0 mg/kg |
| Arsenic | ≤3.0 mg/kg |
| Total Viable Count | ≤50000 CFU/ml |
| Coliform Bacteria | ≤30 CFU/ml |
| Escherichia coli | <10 CFU/ml, ≤3.0 MPN/ml |
| Salmonella/(25g) | Not Detected |
| Bulk Density | 1.05-1.20 g/ml |
| Activity Temperature | 40°C-85°C |
| Optimum Temperature | 60°C-75°C |
| Activity pH | 5.0-7.0 |
| Optimum pH | 5.0-6.0 |
| pH | 3.5–5.5 (25°C) |
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