Quick Detail
Place of Origin
HS-CODE
29-
Package & Delivery Lead Time
Detailed Description
Syder Brand Thermostable α-amylase preparation is produced by submerged fermentation of Bacillus lichenifirmis and modern technique extraction. Optimal pH range: 5.5 to 7.0; Effective pH range: 5.0 to 8.0
Optimal temperature range: 90 to 95℃; Effective temperature range: 90℃ to 100℃
In spray-liquefy technology, when the instantaneous temperature increases to the range of 105℃ to 110℃, this enzyme still can hydrolyze starch effectively. This enzyme has very good heat stability. End, It is recommended to add 50 to 100 mg/kg of calcium ion in the hydrolysis of starch.
High temperature α-amylase has very good heat durability. It can be widely used in industry of starch, alcohol, beer, monosodium glutamate, citric acid, brewing, glucose, maltose and textile, etc.
Click enlarge Image
