n Maximize the utilization of feedstuff
n Enable weaning animals adapt to new feeding mold smoothly
n Greater productivity of meats and eggs
Bacterial Alpha-Amylase BAA-0100S is made from submerged culture of Non-GMO strains of Bacillus subtilis through extraction and refining processes. It is an endoamylase, which can quickly decrease the viscosity of gelatinous starch solutions by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bond and produces soluble dextrin and oligosaccharide. Extended hydrolysis may result in a small quantity of glucose and maltose.
BAA-0100S is widely applied to animal feed industry.
Declared Enzyme: Alpha-Amylase
Systematic Name: EC 188.8.131.52, α-1,4-glucan 4- glucanohydrolase
Activity: 10,000 U/g (minimum)
Appearance: Beige-yellow Powder
Moisture: 8% (Maximum)
EFFECT OF PH
BAA-0100S is active at pH range from 6.0 to 7.0 with its optimum pH from 6.0 to 6.5. It can be inactivated dramatically with pH below 5.0.
EFFECT OF TEMPERATURE
BAA-0100S is active at temperatures below 60°C with its optimum temperature range from 60 to 70°C. At a temperature range of 70 to 90°C, the reaction speeds up with the rise of temperature while the inactivation of BAA-0100S also speeds up.
EFFECT OF CALCIUM
The presence of calcium ion plays a protective role for the stability of enzyme. The activity of BAA-0100S may disappear completely if without calcium ion. The pH range of BAA-0100S can be broadened by adding calcium ions to appropriate concentration. Normally, calcium concentration of 150 ppm (dry solids basis) will be sufficient to ensure the stability of
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