Mid Temperature Alpha Amylase For Food Enzyme Brewing In Liquid Form
|Place of Origin:||Jiangsu, China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Mid temperature Alpha-Amylasee BAA-240|
Payment & Shipping Terms:
|Minimum Order Quantity:||400kg|
|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|
|Application:||Enzyme For Alcohol And Brewing||Enzyme:||Mid Temperature Alpha-Amylasee|
|Activity:||3,000 U/ml (minimum)||Appearance:||Sepia Brown Liquid|
|Systematic Name:||EC 220.127.116.11, 1,4-alpha-D-glucan Glucanohydrolase||Sample:||100ml Sample For Testing Is Available|
Mid Temperature Alpha Amylase,
Food Enzyme Brewing Alpha Amylase,
Brewing Enzymes In Liquid Form
Mid-Temperature Alpha Amylase for Food Enzyme Brewing in liquid form
for Alcohol and Brewing processing
Non-GMO, Halal & Kosher Certified
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.
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
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.
|Standard packaging||25kg, 30kg food-grade HDPE drums, 1125kg or 1200kg IBC totes|
|Customized packaging||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.
This product is best used within six months from the date of delivery provided it is properly stored as recommended.
SAFETY AND HANDLING PRECAUTIONS
Inhalation of dust or aerosols should be avoided due to enzymes may cause allergic reactions in sensitized individuals. Splashing should be avoided. Spilled product should be flushed away with water immediately. Wear suitable protective gloves, safety glasses and nose covers. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. Refer to the Safety Data Sheet for further information regarding how to handle the product safely.