Liquid Heat Stable Alpha Amylase Decrease Viscosity Of Gelatinous Starch Solution
|Place of Origin:
|Halal, Kosher ISO9001, ISO14001, ISO22000
|Heat-stable Alpha-Amylase HS-220
Payment & Shipping Terms:
|Minimum Order Quantity:
|25kg, 30kg plastic drums, 1125 IBC totes for liquid, packaged on plastic pallets
|T/T, L/C , D/P
|1000MT to 1500MT Per Year
|For Alcohol And Brewing
|22,000 U/ml Minimum
|Light To Dark Brown Liquid
|90℃ To 110℃
|Country Of Origin:
|Free Sample Available
|25kg/30kg Palstic Drums OR 1125kg IBC Totes
alpha and beta amylase brewing,
Heat-stable Alpha-Amylase HS-220 with Halal and Kosher Certificate
for Food Use
Free Samples by DHL Upon Your Request
HS-220 is a heat-stable alpha-amylase is produced from classical strains of Bacillus licheniformis through submerged fermentation and refining extraction process. It is an endoamylase that can rapidly decrease viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products in the α-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides. Prolonged hydrolysis with HS-220 can produce glucose and maltose.
As a robust alpha-amylase with superior stability under high temperatures, HS-220 has found its wide application in the production of brewing.
Declared Enzyme: Alpha-Amylase
Systematic Name: EC184.108.40.206, 1,4-α-D-glucanglucanohydrolase
Activity: 22,000 U/ml (minimum)
Appearance: Sepia brown liquid
Product pH: 5.0 to 7.0 (at 25°C)
Specific gravity: 1.10 to 1.25 g/ml
Effect of Temperature
The optimum temperature of HS-220 for interval liquefaction is 90∼95°C. HS-220 liquefies starch substrates efficiently at 95∼97°C and remains highly active at 100°C. HS-220 demonstrates exceptional thermal stability at temperatures from 105∼110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently. The exact temperature optimum depends on actual conditions including pH, substrate concentration and processing time.
Effect of pH
HS-220 is active over a wide range of pH, depending on the application. It works effectively at pH from 5.0 to 8.0 with its optimal pH ranging from 6.0 to 6.4. HS-220 remains stable at pH from 5.0 to10.0 at25°C(See Figure 1 and Figure 2). Its optimum pH depends on actual conditions including temperature, substrate concentration and processing time.
Concentration of Calcium
The presence of calcium is helpful to increase the thermal stability of this enzyme. HS-220 requires a very low calcium concentration of 50∼70 ppm (dry solids basis) to ensure its stability.
Copper, titanium, and cobalt ions are moderate inhibitors for HS-220, whereas aluminum, lead and zinc ions are strong inhibitors.
For industrial application of one-time spray liquefaction, the first prepare 30∼35% w/w starch slurry, adjust pH 6.0∼6.2, add calcium ion 50∼70 mg/L, and then add this product at a dosage rate of 0.4∼1.0kg/TDS. Liquefy at 105∼110°C for 5 to 7 minutes, flash cooling down to around 97°C, keep on liquefying at a temperature above 95°C for 90∼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 rate of HS-220 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 HS-220.
Packaging, Storage & Shelf-life
HS-220 is packaged in 25 kg, 30 kg food-grade HDPE plastic drums, or 1125 kg food-grade IBC totes. Customized packaging is available upon request.
HS-220 has been formulated for optimal stability. Its typical shelf-life is six months if it is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months if it is stored properly at 0∼10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, therefore 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 Material Safety Data Sheet.