Bacterial Alpha-Amylase BAA PW can help to achieve desirable viscosity of starch slurry, increase the utilization rate of starch per ton of paper, thus save pulps and reduce production cost and be more environmental-friendly.
Bacterial Alpha-Amylase BAA PW is a concentration bio-enzyme produced from strains of
Bacillus Subtilis through submerged fermentation, extraction and refining processes.
This product can be used as starch modifying agent for all kinds of pulps with unique advantages. Alpha-Amylase generates a biological degeneration process with starch. When the gelatinization temperature is reached, the starch slurry begins to become viscous and thick. Then, with the starch molecular chains being cut-off by the alpha-amylase, the viscosity of the starch slurry begins to decrease. When the temperature rises to 95°C, the alpha-amylase is inactivated and the viscosity of the starch slurry is stabilized.
Use of this product to replace the conventional oxidized starch and modified starch can help to achieve desirable viscosity of starch slurry, increase the utilization rate of starch per ton of paper, thus save pulps and reduce production cost and be more environmental-friendly.
BAA PW can work at pH from 6.0 to7.0 with its optimum pH at 6.0. It will beinactivated dramatically at pH below 5.0 (See Figure 1).
EFFECT OF TEMPERATURE
BAA PW can work at temperatures below 60°C with its optimum temperature from 50 to 70°C. At a temperature range from 70 to 90°C, the reaction speeds up with the temperature rises while the inactivation also speeds up (See Figure 2).
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 the presence of calcium and narrowed without it.
Copper, titanium and cobalt ions are moderate inhibitors for this product. Aluminum, lead and zinc ions are strong inhibitors.
After the original starch is dissolved in the crucible tank, add the weighed BAA PW and stirred uniformly, and then heat it.
From the temperature rises to the end of the gelatinization period, it takes around 25∼30 minutes to reach 95 °C, keep that temperature for 10∼20 minutes, then cool down to 60∼70°C. Or, according to the original existing matured production process at the manufacturer’s plant.
The recommended dosage rate of BAA PW is around 0.3∼0.7kg per ton of starch. The exact dosage rate should be adjusted according to the viscosity required by the actual production process, and the dosage for high-strength corrugated paper should be lower. It is recommended to decide the actual dosage rate after small trials at the laboratory which the actual production conditions are simulated.
PACKAGING, STORAGE & SHELF-LIFE
Standard packaging is 25kg, 30kg food-grade HDPE drums or 1125 kg IBC totes.
Typical shelf-life is six months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0~10°C. This product has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperature may lead to a higher dosage requirement, therefore 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 Safety Data Sheet.