products

Non - GMO Brewing Enzymes Bacterial Alpha Amylase Liquid For Alcohol And Brewing

Basic Information
Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Bacterial Alpha-Amylasee BAA-240
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 Ethanol Enzyme: Alpha-Amylasee
Activity: 3,000 U/ml (minimum) Grade: Technical Grade
Appearance: Light To Dark Brown Liquid Systematic Name: EC 3.2.1.1, 1,4-alpha-D-glucan Glucanohydrolase
High Light:

beta glucanase brewing

,

beer enzymes


Product Description

 

Bacterial Alpha-Amylase BAA-240 for Alcohol & Brewing

 

 

Halal & Kosher Certified

Mid-temperature amylase derived from Non-GMO strains of Bacillus subtilis,

enables desirable liquefaction and fermentation,

shorter processing time,

maximized utilization of raw materials,

reduced production costs

 

 

DESCRIPTION

Bacterial Alpha-Amylase BAA-240 contains a hydrolyzing α-amylase made from submerged culture of non-genetic modified strains of Bacillus subtilis  through extraction and refining processes. BAA-240 is an endoamylase which can rapidly decrease the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bonds to produce soluble dextrins and oligosaccharides.

 

BAA-240 has a wide range of applications in food industry, such as alcohol, beer, monosodium glutamate, soy sauce etc.

 

 

PRODUCT SPECIFICATIONS

  • Declared Enzyme: Alpha-Amylase
  • Systematic Name: EC 3.2.1.1, 1,4-alpha-D-glucan glucanohydrolase
  • Activity: 3,000 U/ml (minimum)
  • Appearance: Light to dark brown liquid
  • Product pH: 5.0 to 7.0
  • Specific gravity: ≤1.25 g/ml

 

EFFECT OF PH

 

BAA-240 is stable at pH ranges 6.0 to 7.0. Its optimum pH range is 6.0 to 6.5. BAA-240 can be inactivated dramatically at pH below 5.0.

 

EFFECT OF TEMPERATURE

 

Effective temperature for BAA-240 is 30 to 90°C; Optimum temperature range is 60 to 90°C. At a temperature range of 70 to 90°C, the reaction is accelerated with the temperature rises whereas the enzyme inactivation also speeds up.


EFFECT OF CALCIUM

 

The presence of calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of enzyme activity is broadened with calcium and narrowed without calcium. The requirement of calcium concentration shall be 150ppm.

 

USAGE GUIDELINES

 

For beer brewing from auxiliary materials of rice or corn, mill the materials to pass through a 40 mesh sieve first, then make slurry and adjust pH 6.2 to 6.4, add 0.2% calcium chloride (based on raw material) and then add BAA-240 at a dosage rate of 2 to 3kg per ton of auxiliary materials, heat the slurry to 85 to 90°C for liquefaction and keep for about 30 minutes.

 

 

 

Package:
  • 25kg, 30kg HDPE drums
  • 1125kg IBC totes

Shelf-life &

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.
 

Contact Details
Edna