Normal Bacterial Alpha-Amylase
Normal Bacterial Alpha-amylase
is manufactured by fermentation process with selected strain belonging
to Bacillus Subtilis.
The enzyme is an endoamylase which hydrolyses 1,4-alpha glycosidic
linkages in amylose and amylopectin, the two components of starch.
Starch is therefore broken down rapidly to soluble dextrins and
It is widely used for the liquefaction of starch, alcohol, beer,
sugar, textile etc.
Powder: 2000 u/g, 4000 u/g, 6000u/g.
Liquid: 2000u/ml, 3000u/ml
One unit of enzyme activity is defined as the amount of enzyme
which dextrinize 1.0mg(1.0ml) of soluble starch under prescribed
Reaction time: 60 minutes
1) Yellow powder or brown liquid
2) Thermal activity
Thermally stable below 60℃. Optimum operation temperature: 60-70℃.
Reaction goes faster when temperature rises over 70℃ but activity
losses drastically. Maximum operation temperature: 90℃.
3) PH activity
stable between 6.0-7.0. Optimum operation pH: 6.0. Enzyme activity
losses drastically below pH 5.0.
4) Concentration of starch
Concentration of starch and dextrins intends to stable enzyme
5) Concentration of Calcium iron
Calcium iron help to stable the activity. Activity will losses
to zero without the presence of Calcium iron.
6) pH activity relating to presence of Calcium iron
Presence of Calcium iron enable enzyme wider pH activity. Absence
of Calcium reduces the pH activity range.
Carton packing, 10kg Net Weight
Sunning, humidity, high temperature will cause enzyme to loose
activity. Should kept in clean, cool and dry place.