Payment & Shipping Terms:
|Product Name:||Heat-Stable Alpha-Amylase 25,000U/ML Food Grade SINOzym-HSAA25LFO||Type:||Heat-Stable Alpha-Amylase|
Heat Stable Enzyme Alpha Amylase Liquid 25,000U/ML With Low Subsidence Szym-HSAA25LFO
SINOzym-HSAA25LFO is a liquid type of heat-stable alpha-amylase, which is made from the safety strain of Bacillus licheniformis through deep fermentation and extraction technique. This product possesses better heat resistance and keeps adaptable under condition of lower pH, and is applied in starch liquefaction by endo-hydrolysis of alpha - 1,4 bonds at high temperatures the “liquidizing” technology in many sectors.
Grade: food grade.
Specifications/ PHYSICAL AND CHEMICAL PROPERTIES:
|Appearance||:Liquid with low subsidence|
|Odor||:Normal fermentation odor|
Temperature: effective at 80~110℃, optimum 95~105℃;
pH: effective 55.5-9.0, optimum 5.8-7.0;
Calcium ion consistency: Calcium ion can protect enzyme.
DEFINITION OF UNIT:
1 unit of Heat-Stable Alpha-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70℃ and pH6.0 in 1 min.
Application Field & Efficacy:
-- In beer industry it is used in starch liquefaction by endo-hydrolysis of alpha - 1,4 bonds at high temperatures during gelatinization in cereal cooker;
-- Other “liquidizing” technology in the sectors of starch sugar, monosodium glutamate, alcohol, pharmaceutical.
PACKAGING & DELIVERY:
25kgs/drum; 1,125kgs/drum. Or package as per requirement.
Should be stored in a cool place avoiding high temperature.
--3 months at 25℃, activity remains ≥90%;
--6 months, activity remains ≥80%; Increase dosage after shelf life.
6-16u per gram of amylum material.
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
Contact Person: Alfonso