Product Description

Heat-stable Alpha-Amylase HT-400

Food Grade Heat-stable Alpha-Amylase HT-400 in Liquid For Starch Sugar

A low-pH tolerant Alpha-Amylase for the production of starch sugar, can liquefy starch materials and decrease viscosity of starch quickly.

BENEFITS
HT-400 has been designed with the following benefits for the production of starch sugar: 
1) Superior stability with low pH 
2) Decrease viscosity of starch quickly 
3) Eliminate the formation of unwanted color substances and non-fermentable sugars 
4) Effective liquefaction of various starch materials, such as tapioca, corn, wheat, rice, etc.
5) Superior performance without adding calcium ion under majority processing conditions

Product Specifications

Alpha-Amylase HT-400 is derived from Bacillus licheniformis using submerged fermentation and refining extraction techniques. HT-400 is an endoamylase which can rapidly decrease the viscosity of gelatinous starch solutions by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-D-1,4 glucosidic bonds to produce soluble dextrins and oligosaccharides.

As a very robust Alpha-Amylase with superior thermal and pH stability, HT-400 is applied to the production of starch sugar.

BENEFITS
HT-400 has been designed with the following benefits for the production of starch sugar:
1) Superior stability with low pH
2) Decrease viscosity of starch quickly
3) Eliminate the formation of unwanted color substances and non-fermentable sugars
4) Effective liquefaction of various starch materials, such as tapioca, corn, wheat, rice, etc.
5) Superior performance without adding calcium ion under majority processing conditions

Note:

This product is both Halal and Kosher certified.

If you would like to have a test, we will dispatch free of charge by DHL within 7 days upon request.

PRODUCT CHARACTERISTICS

EFFECT OF TEMPERATURE

For interval liquefaction, the optimum temperature of HT-400 is above 90°C. It liquefies starch substrates promptly at 95 to 97°C and maintains highly active at 100°C. For consecutive liquefaction, HT-400 demonstrates exceptional thermal stability at a temperature range from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently.

EFFECT OF PH

HT-400 is active with pH range 5.0～7.0, depending on the application. For maximum activity, the optimal pH for HT-400 is 5.4～6.0. The exact pH optimum depends on actual processing conditions, including temperature, substrate concentration and time.

CONCENTRATION OF CALCIUM

The presence of calcium increases the thermal stability of HT-400. This enzyme requires a very low calcium concentration of 20～50 ppm to ensure its enzyme stability.

INHIBITORS

The presence of calcium increases the thermal stability of HT-400. This enzyme requires a very low calcium concentration of 20～50 ppm to ensure its enzyme stability.