Description
Heat Stable Alpha Amylase (High Temperature) is made from the best strain of Bacillus licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety.This food-grade product possesses better heat resistance and keeps adaptable under condition of lower pH. It is applied broadly for “liquidizing” in the industry of starch sugar.
Abbr
Heat Stable Alpha Amylase (High Temperature)
Species
Bacillus licheniformis
Form
Liquid
Bio-activity
150,000u/ml
pH Stability
5.5-9.0
Unit Definition
1 unit of Heat-Stable Alpha-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70 and pH6.0 in 1 min.
Optimum pH
5.8-7.0
Optimum temperature
80-110℃,favorable at 95-105℃
Package
25kgs/drum, 1.125kgs/drum
Applications
Enzyme for Starch Sugar
Synonyms
Heat Stable Alpha Amylase (High Temperature); Heat Stable Alpha Amylase; Alpha Amylase; High Temperature Alpha Amylase; Starch Sugar
