• Bacterial Alpha Amylasee BAA-240,3000U/ml,mid temperature alpha amylase,enzyme amylase breaks down
Bacterial Alpha Amylasee BAA-240,3000U/ml,mid temperature alpha amylase,enzyme amylase breaks down

Bacterial Alpha Amylasee BAA-240,3000U/ml,mid temperature alpha amylase,enzyme amylase breaks down

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: Alcohol And Brewing Enzyme: Alpha-Amylase
Activity: 3,000 U/g (minimum) Appearance: Light To Dark Brown Liquid
Systematic Name: EC 3.2.1.3, 1,4-alpha-D-glucan Glucohydrolase

Product Description

Description

BAA-240 is a food-grade alpha-amylase produced from classical strains of Bacillus subtilis through submerged fermentation , extraction and refining processes. It is an endoamylase which can rapidly decrease viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produce soluble dextrin and oligosaccharide. Prolonged hydrolysis may produce glucose and maltose.

 

Product Characteristics

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

*Colour may vary from batch to batch. Colour intensity is not an indication of enzyme activity.

 

Bacterial Alpha Amylasee BAA-240,3000U/ml,mid temperature alpha amylase,enzyme amylase breaks down 0

 

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.

 

Application Guidelines

To brew beer with rice or corn as auxiliary materials, first grind the raw materials through a 40-mesh sieve, then pulp, adjust the pH value of 6.2-6.4, add 0.2% calcium chloride (according to raw materials), then add BAA-240 at the amount of 2-3 kg per ton of auxiliary materials, heat the slurry to 85 ℃ and 90 ℃ for about 30 minutes.

 

Effect of Calcium

The existence of calcium ions plays a protective role in the stability of enzyme activity.
If there is no calcium ion, the enzyme activity may disappear completely.
The pH range of enzyme activity widened when calcium was added and narrowed when calcium was not added.
The requirement of calcium concentration is 150ppm.

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