• Bacterial Alpha Amylasee BAA - 240 , 3000 U / ml Alpha Amylase Enzyme Brewing
Bacterial Alpha Amylasee BAA - 240 , 3000 U / ml Alpha Amylase Enzyme Brewing

Bacterial Alpha Amylasee BAA - 240 , 3000 U / ml Alpha Amylase 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: Light To Dark Brown Liquid
Systematic Name: EC, 1,4-alpha-D-glucan Glucanohydrolase
High Light:

alpha and beta amylase brewing


beer enzymes

Product Description


 Bacterial Alpha-Amylase BAA-240



Non-GMO, Halal & Kosher Certified


Declared Enzyme Alpha-Amylase
Systematic Name EC, 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



  • BAA-240 is mid-temperature amylase derived from Non-GMO strains of Bacillus subtilis, enables desirable liquefaction and fermentation, shorter processing time, maximized utilization of raw materials and reduced production costs..
  • BAA-240 has a wide range of applications in food industry, such as alcohol, beer, monosodium glutamate, soy sauce etc.
  • Bacterial Alpha-Amylase BAA-240 contains a hydrolyzing α-amylase made from submerged culture of non-genetic modified strains of Bacillus subtilis var. 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.





pH Temperature
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. 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.




  • 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.

Bacterial Alpha Amylasee BAA - 240 , 3000 U / ml Alpha Amylase Enzyme Brewing 0



  • 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.



Package: 25kg, 30kg plastic drums or 1125kg IBC totes
Shelf-life and Storage:

Typical shelf-life is six months if it is stored below 25°C in its

original packaging, sealed and unopened, protected from the sunlight.


Its shelf-life will be eighteen-months if this product is being store 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.



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