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High Temperature Alpha Amylase Brewing Enzymes Non - GMO For Soy Sauce Brewing

Basic Information
Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Heat stable Alpha-Amylase LIQMEI FD
Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg, 30kg plastic drums or 1125kg IBC totes
Delivery Time: 15-20 Days
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
Detail Information
Application: Enzyme For Alcohol And Brewing Enzyme: Alpha-Amylase
Activity: 40,000 U/ml (minimum) Non-GMO: Non-GMO
Strains: Bacillus Licheniformis Physical Form: Liquid Form
High Light:

alpha and beta amylase brewing

,

beer enzymes


Product Description

 
 
High Temperature Alpha Amylase Brewing Enzymes Non - GMO For Soy Sauce Brewing 

Food Grade Heat-stable Alpha-Amylase LIQMEI FD

 

A robust and cost-effective high-temperature almylase 

produced from non-genetic modified strains of Bacillus licheniformis

enables better liquefaction and fermentation efficacy

 
 
DESCRIPTION:
 
LIQMEI FD is a heat-stable alpha-amylase produced from non-genetic modified strains of Bacillus licheniformis through submerged fermentation and refining extraction processes. It is an endoamylase that can rapidly decrease the viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.
 
With its robust alpha-amylase activity and superior pH stability, LIQMEI FD has found it wide application in the production of potable alcohol and brewing.
 

High Temperature Alpha Amylase Brewing Enzymes Non - GMO For Soy Sauce Brewing 0

soy sauce brewing
 
 
PRODUCT CHARACTERISITCS:
 

Declared Enzyme:Alpha-Amylase
Systematic Name:EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase
Activity:40,000 U/ml (minimum)
Appearance:Sepia brown liquid
Product pH:5.5 to 7.0
Specific gravity:1.10 to 1.25 g/ml

 
 
EFFECT OF PH:
 
LIQMEI FD is active over a wide range of pH, depending on the actual application conditions.
Its optimal pH ranges from 5.8 to 6.5. At a temperature of 25°C (77°F), its stable pH range is 5.0 to 10.0 (See Figure 1 and Figure 2).
The actual pH optimum depends on actual conditions including temperature, substrate concentration and processing time.
 

Figure 1: EFFECT OF PH ON ACTIVITY
 

High Temperature Alpha Amylase Brewing Enzymes Non - GMO For Soy Sauce Brewing 1

Substrate: 4%(w/v) Soluble Starch

Calcium Ion: 10 ppm

Time: 15 min

 

Figure 2: EFFECT OF PH ON SOLUTION

High Temperature Alpha Amylase Brewing Enzymes Non - GMO For Soy Sauce Brewing 2

temperature: 25

Time: 20 h

 
EFFECT OF TEMPERATURE:
 
Optimum temperature of LIQMEI FD for interval liquefaction is 85∼90°C (185∼194°F). It liquefies starch substrates efficiently at 95∼97°C (203∼207°F) and remains highly active at 100°C (212°F). LIQMEI FD demonstrates exceptional thermal stability at temperatures from 105∼110°C (221∼230°F), maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently.
 
At a temperature above 105°C (221°F), the enzyme stability decreases rapidly (See Figure 3 andFigure 4).

 

Figure 3: EFFECT OF TEMP ON ACTIVITY

High Temperature Alpha Amylase Brewing Enzymes Non - GMO For Soy Sauce Brewing 3

Substrate: 4.0% (w/v) Soluble Starch

Calcium Ion: 10 ppm

pH: 6.0

 

 

Figure 4: EFFECT OF TEMP ON STABILITY

High Temperature Alpha Amylase Brewing Enzymes Non - GMO For Soy Sauce Brewing 4

Calcium Ion: 10 ppm, pH: 6.8

Substrate: 20 DE Deionized Corn Syrup (30% DSB)

Temperature: 90

 
The exact temperature optimum depends on actual conditions including pH, substrate concentration and processing time. 
 
CONCENTRATION OF CALCIUM:
The presence of calcium is helpful to increase the thermal stability of this enzyme. LIQMEI FD requires a very low calcium concentration of 50∼70 ppm (dry solids basis) to ensure its stability.
 
INHIBITORS:
Copper, titanium, and cobalt ions are moderate inhibitors for LIQMEI FD, whereas aluminum, lead and zinc ions are strong inhibitors.
 
USAGE GUIDELINES:

  • For industrial application of one-time spray liquefaction, first prepare 30∼35% w/w starch slurry, adjust pH 5.8 to 6.5, add calcium ion 50∼70 ppm (dry solids basis), and then add this product at a dosage rate of 0.2 to 0.6 kg/TDS. Liquefy at 105∼110°C (221∼230°F) for 5 to 7 minutes, flash cooling down to around 97°C (207°F), keep on liquefying at a temperature above 95°C (203°F) for 90 to 120 minutes so as to reach required DE value. If calcium ion concentration in tap water is already sufficient, it is no need to add calcium.
  • The actual dosage of LIQMEI FD depends on the actual situation including application fields, starches, substrate concentration, temperatures, pH and other processing conditions. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to the routine use of LIQMEI FD.

 
 

Certificate:
  • Halal, Kosher
Package:
  • 25kg, 30kg plastic drums or 1125kg IBC totes
Shelf-life and Storage:
  • Typical shelf-life is six months if this product is stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from direct sunlight
  • ² ts shelf-life will be eighteen months if it is stored properly at 0∼10°C (32∼50°F).
  • ² LIQMEI FD has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, and should be avoided.

 
SAFE HANDLING OF ENZYMES
Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.

Contact Details
Edna

Phone Number : +8615152213005