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Normal Bacterial Alpha-Amylase

Normal Bacterial Alpha-amylase is manufactured by fermentation process with selected strain belonging to Bacillus Subtilis.

Action
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 oligosaccharides.

Application range
It is widely used for the liquefaction of starch, alcohol, beer, sugar, textile etc.

Activity
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 conditions:
Reaction time: 60 minutes
Temperature: 60℃
PH: 6.0


Characteristics

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 activity.
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.

Packing
Carton packing, 10kg Net Weight

Storage
Sunning, humidity, high temperature will cause enzyme to loose activity. Should kept in clean, cool and dry place.

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