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Heat-stable Alpha-Amylase

Heat-stable Alpha-Amylase HA-320

A robust Alpha-Amylase tolerant to low pH, decreases viscosity of gelatinous starch solutions, enables desirable liquefaction and fermentation in the production of ethanol.

Product Specifications


Heat-stable Alpha-Amylase HA-320 is derived from selected strains of Bacillus licheniformis using submerged fermentation and refining extraction techniques. HA-320 is an endoamylase which can rapidly decrease the viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.

HA-320 is a robust alpha-amylase with superior thermal stability and low pH tolerant, suitable for liquefaction of starch in ethanol industry.


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 to 7.0

Specific gravity:               1.10 to 1.25 g/ml


HA-320 is active over a wide pH range. The optimal pH for HA-320 is 5.4 to 6.0.The exact pH optimum depends on actual processing conditions, including temperature, substrate concentration and time.


Optimum temperature of HA-320 for interval liquefaction is 83 to 90°C. HA -320liquefies starch substrates efficiently at 95 to 97°C and is still highly active at 100°C. HA-320 demonstrates exceptional thermal stability at temperatures from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently. At a temperature above 105°C, the enzyme stability decreases rapidly. The exact temperature optimum depends on actual processing conditions including pH, substrate concentration and processing time.


The presence of calcium increases the thermal stability of HA-320. This enzyme requires a very low calcium concentration and calcium additions of 2to 5 0 ppm (dry solids basis) are sufficient to ensure enzyme stability.


Copper, titanium, and cobalt ions are moderate inhibitors for HA-320. Aluminum, lead and zinc ions act as strong inhibitors.


In general, first adjust pH to 5.4 to 6.0, then add HA-320. Calcium is not needed. After this enzyme is added, heat the slurry to liquefy at the temperature of 85 to 90°C for 90 to 150 minutes. The final DE value should be maintained at 10 to 12.


Dosage of HA-320 depends on the actual conditions including type of process, starch substrate, concentration of substrate, etc. To optimize the dosage rate, it is recommended to conduct a number of liquefaction trials prior to routine use of HA-320. A good starting point of dosage rate of HA-320 is 0.4 to 0.8kg per ton of corn materials.

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