amylase

High temperature alpha-amylase（heat stable alpha- amylase） [Description] The heat stable alpha-amylase comes from submerged fermentation of Bacillus licheniformis, which purified by filtrating and concentrating. It randomly hydrolyzes the inner alphal-1, 4-glucosidic linkage of starch, so the viscosity of starch solution reduced rapidly, yields soluble dextrin and oligosaccharides. Due to perfect heat stability, it is widely used in the production of starch, glucose, maltose, dextrin, syrup , beer, monosodium glutamate ,alcohol, organic acid, food, textile, paper, etc [Specification] 20, 000U/ml, 40, 000U/ml [Definition of activity] 1ml enzyme solution under the conditions: Temp 70 degree; pH6.0 One unit of enzyme activity = the amount of enzyme required to liquefy 1.0mg of soluble starch in one minute [Suitable Conditions ] Temperature Optimum :90 to100degree Effective: 90 to 110 degree. pH: Optimum:pH 5.5-7.0 Effective pH range 5.0-8.0 [Appearance and characters] : Brown liquid, without thrill odor, soluble in water Density: 1.05-1.35g/ml Stability: 50 to 70ppm calcium ions is recommended to stabilize the activity of enzyme. [Applications Reference] 1. Beer Brewing 2. Alcohol industry: 3. MSG, Maltose and Glucose industry: [Package and storage]: Package: 25kg /plastic drum, Be away from direct strong light, high temperature and wet condition, keep in dry , cool and sealed container. Shelf life: 6 month