Non - GMO Brewing Enzymes Bacterial Alpha Amylase Liquid For Alcohol And Brewing
|Place of Origin:||Jiangsu, China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Bacterial 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 Ethanol||Enzyme:||Alpha-Amylasee|
|Activity:||3,000 U/ml (minimum)||Grade:||Technical Grade|
|Appearance:||Light To Dark Brown Liquid||Systematic Name:||EC 126.96.36.199, 1,4-alpha-D-glucan Glucanohydrolase|
beta glucanase brewing,
Bacterial Alpha-Amylase BAA-240 for Alcohol & Brewing
Halal & Kosher Certified
Mid-temperature amylase derived from Non-GMO strains of Bacillus subtilis,
enables desirable liquefaction and fermentation,
shorter processing time,
maximized utilization of raw materials,
reduced production costs
Bacterial Alpha-Amylase BAA-240 contains a hydrolyzing α-amylase made from submerged culture of non-genetic modified strains of Bacillus subtilis through extraction and refining processes. BAA-240 is an endoamylase which can rapidly decrease the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bonds to produce soluble dextrins and oligosaccharides.
BAA-240 has a wide range of applications in food industry, such as alcohol, beer, monosodium glutamate, soy sauce etc.
- Declared Enzyme: Alpha-Amylase
- Systematic Name: EC 188.8.131.52, 1,4-alpha-D-glucan glucanohydrolase
- Activity: 3,000 U/ml (minimum)
- Appearance: Light to dark brown liquid
- Product pH: 5.0 to 7.0
- Specific gravity: ≤1.25 g/ml
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.
EFFECT OF CALCIUM
The presence of calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of enzyme activity is broadened with calcium and narrowed without calcium. The requirement of calcium concentration shall be 150ppm.
For beer brewing from auxiliary materials of rice or corn, mill the materials to pass through a 40 mesh sieve first, then make slurry and adjust pH 6.2 to 6.4, add 0.2% calcium chloride (based on raw material) and then add BAA-240 at a dosage rate of 2 to 3kg per ton of auxiliary materials, heat the slurry to 85 to 90°C for liquefaction and keep for about 30 minutes.