• Liquid Bacterial Alpha Amylase Produced From Bacillus Subtilis Strain Food Enzyme Brewing
  • Liquid Bacterial Alpha Amylase Produced From Bacillus Subtilis Strain Food Enzyme Brewing
Liquid Bacterial Alpha Amylase Produced From Bacillus Subtilis Strain Food Enzyme Brewing

Liquid Bacterial Alpha Amylase Produced From Bacillus Subtilis Strain Food Enzyme Brewing

Product Details:

Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Bacterial Alpha-Amylasee BAA-240

Payment & Shipping Terms:

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
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Detail Information

Application: Enzyme For Alcohol And Brewing Enzyme: Alpha-Amylasee
Activity: 3,000 U/ml (minimum) Appearance: Sepia Brown Liquid
Systematic Name: EC 3.2.1.1, 1,4-alpha-D-glucan Glucanohydrolase Country Of Origin: China
High Light:

Liquid Bacterial Alpha Amylase

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3000 U/ml Alpha Amylase

,

Halal Food Brewing Enzymes

Product Description

Liquid Bacterial Alpha Amylase Produced From Bacillus Subtilis Strain Food Enzyme Brewing

 

 Liquid Bacterial Alpha-Amylase Produced from Bacillus subtilis strain

 for Food Enzyme Brewing

Non-GMO, Halal & Kosher Certified

DESCRIPTION
Alpha-Amylase BAA-240 contains a hydrolyzing α-amylase made from submerged culture of Bacillus subtilis through extraction and refining processes. It is an endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides.
BAA-240 is widely applied to food industries such as beer, rice wine, soy sauce, vinegar, amylose, monosodium glutamate, etc.

 

PRODUCT CHARACTERISTICS

Declared Enzyme: Alpha-Amylase
Systematic Name: EC 3.2.1.1, 1,4-alpha-D-glucan glucanohydrolase
Activity: 3,000 U/ml (minimum)
Appearance: Sepia brown liquid
Product pH 5.0 to 7.0
Specific Gravity: 1.10 to 1.25 g/ml

 

EFFECT OF PH
Optimum pH 6.0∼6.5, stable pH range 6.0∼7.0, inactivated dramatically with pH below 5.0.

 

EFFECT OF TEMPERATURE
Effective temperature for BAA-240 is 30∼90°C; Optimum temperature range is 60∼90°C. At a temperature range of 70∼90°C, the reaction speeds up when the temperature rises while the enzyme inactivation also speeds up.

 

EFFECT OF CALCIUM
Calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely without the presence of calcium ion. The pH range of enzyme activity is broadened with the presence of calcium and narrowed without it.

 

APPLICATION & BENEFITS
BAA-240 has been specially designed with the following benefits for brewing industry:
1. Effectively reduces viscosity of starch
2. Reduce processing time and product cost
3. Desirable saccharification and fermentation results
4. Maximize utilization of raw materials and auxiliaries

 

DOSAGE REFERENCE

Liquid Bacterial Alpha Amylase Produced From Bacillus Subtilis Strain Food Enzyme Brewing 0
Note:
1. The above dosage is on dry solid base (DSB). In beer process, the dosage is based on the quantity of auxiliary materials.
2. The above application methods are suggested for reference only. Actual dosage should be determined after trials according to actual situation.

 

PACKAGING
This product is packaged in 25kg, 30kg HDPE plastic drums or 1125 kg IBC totes. Customized packaging is available upon request.

 

STORAGE & SHELF-LIFE
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided 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 this product is stored 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.

 

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 appropriate Material Safety Data Sheet.

 

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