|Place of Origin:||Jiangsu China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Heat-stable Alpha-Amylase HS-320|
|Minimum Order Quantity:||400kg|
|Packaging Details:||25kg, 30kg HDPE drums, 1125 IBC totes for liquid|
|Delivery Time:||15-20 days|
|Payment Terms:||T/T, L/C , D/P|
|Supply Ability:||1000MT to 1500MT Per Year|
|Application:||Heat-stable Alpha-Amylase For Starch Sugar||Packaging:||25kg HDPE Drums|
|Appearance:||Light To Dark Brown Liquid||Systematic Name:||1,4-α-D-glucan Glucanohydrolase|
|Grade:||Food Grade||Derived From:||Bacillus Licheniformis|
fungal alpha amylase,
alpha and beta amylase
|Systematic Name||1,4-α-D-glucan glucanohydrolase|
|Activity||40,000 U/ml (Minimum)|
|Appearance||Light to dark brown liquid|
|Product pH||5.0 to 7.0|
|Specific gravity||≤1.25 g/ml|
Food Grade Heat-stable Alpha-Amylase HS-320 in Liquid For Starch Sugar
An ideal Alpha-Amylase for the production of starch sugar that can reduce viscosity quickly, eliminate non-fermentable sugars and decrease the formation of chromophore.
HS-320 is designed with robust alpha-amylase activity for the production of starch sugar. It is capable to handle various starch materials including tapioca, corn, wheat and rice, etc.
In general, first adjust the pH at 6.0 to 6.4 and then add calcium (50 to 70ppm dry solids basis) before adding HS-320. Calcium is not needed when extremely hard water (above 10 German degrees) is used. After the enzyme is added, heat the slurry to liquefy.
Dosage of HS-320 is dependent on the actual conditions including starch substrate, application, process, substrate concentration, etc. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to the routine use of this product. A good starting point for dosage rate is 0.2 to 0.6 kg/TDS.
Heat stable Alpha-Amylase HS-320 is derived from Bacillus licheniformis by submerged fermentation and refining extraction process. HS-320 is an endoamylase, which rapidly decreases the viscosity of a 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.
EFFECT OF PH
HS-320 is active over a wide pH range, depending on the application. For maximum activity, the optimal pH is 6.0 to 6.4. The stable pH range is 5.0 to 10.0 at 25°C. The exact pH optimum depends on actual process conditions, including temperature, substrate concentration and processing time, etc.
EFFECT OF TEMPERATURE
Optimum temperature of HS-320 for interval liquefaction is above 90°C. HS-320 liquefies starch substrates efficiently at 95 to 97°C and is still highly active at 100°C. This product demonstrates exceptional thermal stability at temperatures from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently. At a temperature above 105°C, the enzyme stability decreases rapidly.The exact temperature optimum depends on actual processing conditions including pH, substrate concentration and processing time.
CONCENTRATION OF CALCIUM
The presence of calcium increases the thermal stability of HS-320. This enzyme requires a very low calcium concentration and calcium additions of 50 ppm (dry solid basis) are sufficient to ensure enzyme stability.
Copper, titanium, and cobalt ions are moderate inhibitors for HS-320 whereas aluminum, lead and zinc ions act as strong inhibitors.
|Package:||25kg, 30kg plastic drums or 1125kg IBC totes|
|Shelf-life and Storage:||
Typical shelf-life is six months if it is stored below 25°C in its
original packaging, sealed and unopened, protected from the sunlight.
Its shelf-life will be eighteen-months if this product is being store properly at 0∼10°C.
Prolonged storage and/or adverse conditions such as higher temperatures
may lead to a higher dosage requirement, thus should be avoided.