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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


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.

Declared Enzyme:           Alpha-Amylase
Systematic Name:           1,4-α-D-glucan glucanohydrolase
Activity:                              40,000 U/ml(minimum)  
Appearance:                    Sepia brown Liquid
Product pH:                     5.0 to 7.0
Specific gravity:              1.10 to 1.25 g/ml

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

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.

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.

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. 

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

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