products

High Concentration Powder Alpha Amylase Enzyme 240000 U / g Food Grade Low pH

Basic Information
Place of Origin: Jiangsu China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Heat-stable Alpha-Amylase HT-2400
Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg Cardboard drums or water-proof kraft paper bags
Delivery Time: 15-20 days
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
Contact Now
Detail Information
Grade: Food Grade Application: Heat-stable Alpha-Amylase For Starch Sugar
Appearance: Light Yellow Powder Moisture:: 8% (Maximum)
Systematic Name: EC.3.2.1.1, α-1,4-glucan 4-glucanohydrolase Activity: 40,000 U/g (Minimum)

Product Description

Heat-stable Alpha-Amylase HT-2400

 

 

Food Grade, Low pH, High Concentration Amylase Powder 

 

 

 

 Superior stability with low pH
Decrease viscosity of starch quickly

 Eliminate formation of unwanted color substances and non-fermentable sugars
Effective liquefaction of various starch materials, such as tapioca, corn, wheat, rice, etc.
No need to add calcium ion under majority processing conditions

 

 

 

DESCRIPTION

Heat-stable Alpha-amylase HT-2400 is derived from non-genetically modified strains of Bacillus licheniformis by submerged fermentation and refining extraction.

 

 

HT-2400 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-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides. It can be applied without adding calcium ions during liquefaction process of production.

 

 

As a very robust alpha-amylase with low pH tolerance, HT-2400 is widely applicable to the production of starch sugar and brewing.

 

PRODUCT CHARACTERISTICS

 

Declared Enzyme Alpha-Amylase
Systematic Name EC.3.2.1.1, α-1,4-glucan 4-glucanohydrolase
Activity 240,000 U/g (Minimum)
Appearance Light yellow powder
Moisture: 8% (Maximum)

 

 

PH & TEMPERATURE PROFILE

  • HT-2400 is active with pH range 5.0 to 7.0, the optimal pH is 5.4 to 6.0.
  • For interval liquefaction, the optimum temperature of HT-2400 is above 90°C.
  • It liquefies starch substrates promptly at 95 to 97°C and maintains highly active at 100°C.
  • For consecutive liquefaction, HT-2400 demonstrates exceptional thermal stability at temperatures up to 105 to 110°C , maintain its stability for 5 to 7 minutes, keep on  rapid and complete liquefaction.
 

USAGE GUIDELINE

  • In general, first adjust the pH to 5.4-6.0 and then add calcium 20 to 50 ppm before adding HT-2400. Calcium is not needed when tap water is used. After the enzyme is added, heat the slurry to liquefy.
  • Dosage of HT-2400 depends on the actual situation such as starch, substrate concentration and other processing conditions.
  • To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to routine use of this product.
  • A good starting point for dosage rate is 0.03 to 0.08kg/TDS.

 

PACKAGING

  • HT-2400 is packaged in 25kg cardboard drums or kraft paper bags.
  • Customized packaging is available upon request.

 

STORAGE

  • HT-2400 has been formulated for optimal stability.
  • Typical shelf-life is six months provided being stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from the sunlight.
  • Its shelf-life is eighteen months if it is stored properly at 0~10°C(32~50°F).
  • Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement, thus should be avoided.

 

SAFETY & ENZYME HANDLING

  • Inhalation of enzyme dust and mists should be avoided.
  • In case of contact with skin 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