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Enzymes for Starch Sugar

Heat-stable Alpha-Amylase HT-400

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

Product Specifications


DESCRIPTION

Alpha-Amylase HT-400 is derived from selected strains of 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.

PRODUCT CHARACTERISTICS 
Declared Enzyme:           Alpha-Amylase
Systematic Name:           1,4-α-D-glucan glucanohydrolase
Activity:                              40,000 U/ml(minimum)  
Appearance:                     Sepia brown Liquid
Product pH:                       5.5~7.0
Specific gravity:               1.10 to 1.25 g/ml

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

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.

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.

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
Copper, titanium, and cobalt ions are moderate inhibitors for HT-400. Aluminum, lead and zinc ions act as strong inhibitors.

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