Products

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.

DESCRIPTION

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.


PRODUCT CHARACTERISTICS 

Declared Enzyme:                  Alpha-Amylase

Systematic Name:                  EC 3.2.1.1, 1,4-alpha-D-glucan glucanohydrolase

Activity:                                   3,000 U/ml (minimum)

Appearance:                           Sepia brown Liquid

Product pH:                            5.0 to 7.0

Specific gravity:                      1.10 to 1.25 g/ml


EFFECT OF PH

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.


EFFECT OF TEMPERATURE

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.


EFFECT OF CALCIUM

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 & BENEFITS 

BAA-240 has been specially designed with the following benefits for brewing industry:

  •  Effectively reduces viscosity of starch 

  •  Reduce processing time and product cost 

  •  Desirable saccharification and fermentation results 

  •  Maximize utilization of raw materials and auxiliaries


DOSAGE REFERENCE

Industry Temperature (°C ) pHDosage (%)
Beer8085 6.07.00.070.10
Rice Wine 80856.07.00.050.10
Soy Sauce80856.07.00.030.05
Vinegar 80856.07.00.040.06

Note:  

1. The above dosage is on dry solid base (DSB). In beer process, the dosage is based on the quantity of auxiliary materials. 

2. The above application methods are suggested for reference only. Actual dosage should be  determined after trials according to actual situation.


PACKAGING 

This product is packaged in 25kg, 30kg HDPE plastic drums or 1125 kg IBC totes. Customized  packaging is available upon request. 


STORAGE & SHELF-LIFE 

This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided it  is stored below 25°C in its original packaging, sealed and unopened, protected from direct  sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0∼10°C.  Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher  dosage requirement, thus should be avoided. 


SAFE HANDLING OF ENZYMES 

Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes,  promptly rinse with water for at least 15 minutes. For detailed handling information, please  refer to the appropriate Material Safety Data Sheet.



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Contact : Ms.Edna Yang 

Tel : +86 510 8525 9383 

Fax : +86 510 8522 1582 

Mobile : +86 151 5221 3005 

Email :

Address : 93 Yangzhou Road,Jiangyan Economic Development Zone,Taizhou City,Jiangsu Province,China.

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Contact:Song Qian 

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Contact:Ms.Edna Yang

Tel:+86 510 8525 9383 

Fax: +86 510 8522 1582 

Mobile:+86 151 5221 3005 

 

 

Address:93 Yangzhou Road,Jiangyan Economic Development Zone,Taizhou City,Jiangsu Province,China.

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