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Heat-stable Alpha-Amylase

Heat-stable Alpha-Amylase HS-320

An ideal Alpha-Amylase for the production of starch sugar that can reduce viscosity quickly, eliminate non-fermentable sugars and decrease the formation of chromophore.

Product Specifications

 

DESCRIPTION

Heat stable Alpha-Amylase HS-320 is derived from Non-GMO strains of Bacillus licheniformis by submerged fermentation and refining extraction process. HS-320 is an endoamylase, which rapidly decreases the viscosity of a 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. 


HS-320 is designed with robust alpha-amylase activity for the production of starch sugar. It is capable to handle various starch materials including tapioca, corn, wheat and rice, etc.


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 to 7.0
Specific gravity:              1.10 to 1.25 g/ml

 

EFFECT OF PH

HS-320 is active over a wide pH range, depending on the application. For maximum activity, the optimal pH is 6.0 to 6.4. The stable pH range is 5.0 to 10.0 at 25°C. The exact pH optimum depends on actual process conditions, including temperature, substrate concentration and processing time, etc.

 

Optimum temperature of HS-320 for interval liquefaction is above 90°C. HS-320 liquefies starch substrates efficiently at 95 to 97°C and is still highly active at 100°C. This product 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.  

 

CONCENTRATION OF CALCIUM

The presence of calcium increases the thermal stability of HS-320. This enzyme requires a very low calcium concentration and calcium additions of 50 ppm (dry solid basis) are sufficient to ensure enzyme stability.


INHIBITORS

Copper, titanium, and cobalt ions are moderate inhibitors for HS-320 whereas aluminum, lead and zinc ions act as strong inhibitors.  


USAGE GUIDELINES

In general, first adjust the pH at 6.0 to 6.4 and then add calcium (50 to 70ppm dry solids basis) before adding HS-320. Calcium is not needed when extremely hard water (above 10 German degrees) is used. After the enzyme is added, heat the slurry to liquefy. 
 

DOSAGE

Dosage of HS-320 is dependent on the actual conditions including starch substrate, application, process, substrate concentration, etc. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to the routine use of this product. A good starting point for dosage rate is 0.4 to 0.8 kg/TDS.

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