An amylase adapted to low pH conditions, quickly decreases starch viscosity, hence reduces processing time and production costs for brewing industry.
Alpha-Amylase HA-400 is derived from selected strains of Bacillus licheniformis using submerged fermentation and refining extraction techniques. HA-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, HA-400 is applied to brewing industry such as beer and alcohol.
Declared Enzyme: Alpha-Amylase
Systematic Name: EC 188.8.131.52,1,4-α-D-glucan glucanohydrolase
Activity: 40,000 U/ml (minimum)
Appearance: Sepia brown liquid
Product pH: 5.0 to 7.0
Specific gravity: ≤1.25 g/ml
EFFECT OF PH
HA-400 is active over a wide pH range. Its effective pH range is from 5.2 to 6.5. For maximum activity, its optimal pH is 5.4 to 6.0. The exact pH optimum depends on actual processing conditions, including temperature, substrate concentration and time.
EFFECT OF TEMPERATURE
For interval liquefaction, the temperature range for HA-400 is from 80 to 90°C, its optimal temperature range is form 83 to 88°C. HA-400 liquefies starch substrates promptly at 90 to 95°C and remains highly active at 100°C. For consecutive liquefaction, HA-400 demonstrates exceptional thermo-stability at a temperature range from 103 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently.
CONCENTRATION OF CALCIUM
The presence of calcium increases the thermal stability of HA-400. This enzyme requires a very low calcium concentration and calcium additions of 20 to 50 ppm (dry solids basis) are sufficient to ensure enzyme stability.
Copper, titanium, and cobalt ions are moderate inhibitors for HA-400. Aluminum, lead and zinc ions act as strong inhibitors.
In general, first adjust the pH to 5.6 to 6.2, then add HA-400. Calcium is not needed. After this enzyme is added, heat the slurry to liquefy at a temperature range of 83 to 88°C for 90 to 150 minutes. The final DE value should be maintained at 10 to 12.
Dosage of HA-400 is dependent on the starch substrate, application, process, substrate concentration and other factors. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to routine use of this product. A good starting point for dosage rate is 0.4 to 0.8 kg/TDS.
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