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Bacterial Alpha-Amylase

Bacterial Alpha-Amylase BAA-240

A mid-temperature amylase derived from Non-GMO strains of Bacillus subtilis, enables desirable liquefaction and fermentation, shorter processing time, maximized utilization of raw materials and reduced production costs.

Product Specifications



Bacterial Alpha-Amylase BAA-240 contains a hydrolyzing α-amylase made from submerged culture of Non-GMO strains of Bacillus subtilis var. through extraction and refining processes. BAA-240 is an endoamylase which can rapidly decrease the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bonds to produce soluble dextrins and oligosaccharides.

BAA-240 has a wide range of applications in food industry, such as alcohol, beer, monosodium glutamate, soy sauce etc.


Declared Enzyme:         Alpha-Amylase

Systematic Name:         EC, 1,4-alpha-D-glucan glucanohydrolase

Activity:                            3,000 U/ml (minimum)

Appearance:                  Sepia brown Liquid

Product pH:                   5.5 to 7.0

Specific gravity:            1.15 to 1.25 g/ml


BAA-240 is stable at pH ranges 6.0 to 7.0. Its optimum pH range is 6.0 to 6.5. BAA-240 can be inactivated dramatically at pH below 5.0.


Effective temperature for BAA-240 is 30 to 90°C; Optimum temperature range is 60 to 90°C. At a temperature range of 70 to 90°C, the reaction is accelerated with the temperature rises whereas the enzyme inactivation also speeds up.


The presence of calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of enzyme activity is broadened with calcium and narrowed without calcium. The requirement of calcium concentration shall be 150ppm.


[Application in Beer Brewing]

For beer brewing from auxiliary materials of rice or corn, mill the materials to pass through a 40 mesh sieve first, then make slurry and adjust pH 6.2 to 6.4, add 0.2% calcium chloride (based on raw material) and then add BAA-240 at a dosage rate of 2 to 3kg per ton of auxiliary materials, heat the slurry to 85 to 90°C  for liquefaction and keep for about 30 minutes.


[Application in juice processing]

The use of BAA-240 can improve transmittance of fruit juice and to avoid undesirable turbidity and haze. Recommended dosage rate is 0.015 to 0.07kg per ton of fruit pulps, temperature should be controlled around 45°C for 60 to 120min. It is typically used in combination with pectinase and cellulase. The accurate dosage rate of BAA-240 depends on the actual situations, such as application fields, raw materials, processing conditions, 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.

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