Starch Hydrolysis Products–Bacterial Alpha Amylase Enzyme 
Catalog Number IE-7848
Color Yellowish. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Declared Activity 3000 U/g
Appearance Powder
| Introduction | Low-temperature α-amylase (AAL) 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 the family of hydrolytic enzymes, attacking α-1.4 glycosidic bonds in starch, glycogen, etc., producing dextrin, oligosaccharides, and a small amount of glucose. |
| Application | The enzyme is widely used in the starch-related industry where degradation of starch is necessary, such as starch sugar processing (glucose, maltose, dextrin, fructose, oligosaccharides), alcohol fermentation, brewing, monosodium glutamate fermentation, organic acid production, textile, papermaking, and others. |
| Appearance | Powder |
| Activity Temperature | 60°C-85°C |
| Optimum Temperature | 70°C-75°C |
| Activity pH | 5.0-7.0 |
| Optimum pH | 5.0-6.0 |
| Recommended Dosage |
Alcohol and ethanol industry: The recommended dosage is 0.6-1.2 L per ton of total raw materials. Brewing industry: The recommended dosage is 0.4-0.8 L of the enzyme preparation per ton of total raw materials, added at mashing-in. Starch sugar industry: The recommended dosage is 0.5-1.0 L per ton of dry starch. Other industries: Can also be used in the processing of rice wine, vinegar, antibiotics, and citric acid industry, etc. to increase yield and reduce fermentation time. |
| Production Organism | Bacillus subtilis |
| Declared Activity | 3000 U/g |
| Color | Yellowish. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. |
| 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 |
| Odor | Normal microbial fermentation odour |
| Safety | Enzyme preparations are proteins, which may induce sensitization and cause allergic-type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa, so any direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor. |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
| Shelf Life | 12 months in a dry and cool place. |
| Packaging | 1 kg / bag |
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