Papermaking Alpha Amylase Helps to Reach Desirable Slurry Viscosity during papermaking
|Place of Origin:
|Halal, Kosher ISO9001, ISO14001, ISO22000
|Bacterial Alpha-Amylase BAA Plus
Payment & Shipping Terms:
|Minimum Order Quantity:
|25kg, 30kg HDPE drums, 1125 IBC totes for liquid
|T/T, L/C , D/P
|1000MT to 1500MT Per Year
|Sepia Brown Liquid
|3,000 U/ml (Minimum)
|Bacterial Alpha-Amylase For Papermaking
|EC126.96.36.199. , 1,4-α-D-glucanglucanohydrolase
|1.10 To 1.25 G/ml
powdered enzyme amylase,
fungal alpha amylase
Bacterial Alpha-Amylase BAA Plus for Papermaking
concentration bio-enzyme produced from strains of Bacillus Subtilis
Halal & Kosher Certified
EC188.8.131.52. , 1,4-α-D-glucanglucanohydrolase
Activity ≥ 300,000 U/ml
Appearance: Sepia brown Liquid
Specific Gravity: 1.10 to 1.25 g/ml
Product pH: 5.5 ~ 7.0
Bacterial Alpha-Amylase BAA Plus is a concentration bio-enzyme produced from strains of Bacillus Subtilis through submerged fermentation, extraction and refining processes.
This product can be used as starch modifying agent for all kinds of pulps with unique advantages.Alpha-Amylase generates a biological degeneration process with starch. When the gelatinization temperature is reached, the starch slurry begins to become viscous and thick. Then, with the starch molecular chains being cut-off by the alpha-amylase, the viscosity of the starch slurry begins to decrease. When the temperature rises to 95°C, the alpha-amylase is inactivated and
the viscosity of the starch slurry is stabilized.
Use of this product to replace the conventional oxidized starch and modified starch can help to achieve the desired viscosity of the starch slurry, increase the utilization rate of starch per ton of paper, thus save pulps and reduce production cost and be more environmental-friendly.
EFFECT OF PH
BAA Plus can work at pH from 6.0 to7.0 with its optimum pH at 6.0. It will be inactivated dramatically at pH below 5.0 (See Figure 1)
EFFECT OF TEMPERATURE
- BAA Plus can work at temperatures below 60°C with its optimum temperature from 50 to 70°C.
- At a temperature range from 70 to 90°C, the reaction speeds up with the temperature rises while the inactivation also speeds up (See Figure 2).
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 the presence of calcium and narrowed without it.
Copper, titanium and cobalt ions are moderate inhibitors for this product. Aluminum, lead and zinc ions are strong inhibitors.
After the original starch is dissolved in the crucible tank, add the weighed BAA PLUS and stirred uniformly, and then heat it.
From the temperature rises to the end of the gelatinization period, it takes around 25∼30 minutes to reach 95 °C, keep that temperature for 10∼20 minutes, then cool down to 60∼70°C.
Or, according to the original existing matured production process at the manufacturer’s plant.
The recommended dosage rate of BAA PLUS is around 0.15∼0.35kg per ton of starch. The exact dosage rate should be adjusted according to the viscosity required by the actual production process, and the dosage for high-strength corrugated paper should be lower. It is recommended to decide the actual dosage rate after small trials at the laboratory which the actual production conditions are simulated.
SAFE HANDLING OF ENZYMES
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.
Storage & Shelf-life :
Typical shelf-life is six months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from sunlight.
Its shelf-life will be eighteen months if this product is stored properly at 0~10°C. This product has been formulated for optimal stability.
Prolonged storage and/or adverse conditions such as higher temperature may lead to a higher dosage requirement, therefore should be avoided.