High Quality Heat-Stable Alpha-Amylase Enzymeht-400 for Sugar Production

Model NO.: Alpha-Amylase EnzymeHT-400
HS Code: 3507909000
Model NO.: Alpha-Amylase EnzymeHT-400
HS Code: 3507909000
DESCRIPTION

Heat-stable Alpha-Amylase HT-400 is produced from Bacillus licheniformis through submerged fermentation and refining extraction processes. As an endoamylase, HT-400 can rapidly decrease the viscosity of gelatinous starch solutions by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-D-1,4 glucosidic bonds to produce soluble dextrins and oligosaccharides.

With its robust alpha-amylase activity and superior thermal and pH stability, HT-400 has found its wide application in liquefaction of starch in the production of starch sugar.
 
CHARACTERISTICS
Declared Enzyme:
Alpha-Amylase
Systematic Name:
EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase
Activity:
≥40,000U/ml
Appearance:
Light to dark brown liquid
Product pH:
5.5~7.0
Specific gravity:
1.15 to 1.25 g/ml
EFFECT OF PH&TEMP
Effect of pH
HT-400 works at pH ranging from 5.0 to 7.0 with its optimal pH range from 5.4 to 6.0. The exact pH optimum depends on actual processing conditions, including temperature, substrate concentration and time.


Effect of Temp
For interval liquefaction, the optimum temperature of HT-400 is above 90°C. It liquefies starch substrates promptly at 95 to 97°C and maintains highly active at 100°C. For consecutive liquefaction, HT-400 demonstrates exceptional thermal stability at a temperature range from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently.
INHIBITORS
Copper, titanium, and cobalt ions are moderate inhibitors for HT-400 whilst aluminum, lead and zinc ions act as strong inhibitors.
 
BENEFITS
HT-400 has been designed with the following benefits for production of starch sugar:
1. Superior stability with low pH
2. Decrease viscosity of starch quickly
3. Eliminate the formation of unwanted color substances and non-fermentable sugars
4. Effective liquefaction of various starch materials, such as tapioca, corn, wheat, rice, etc.
5. Superior performance without adding calcium ion under majority processing conditions
 
STORAGE
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen-months if this product is being store properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.
SAFETY & HANDLING
Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to Material Safety Data Sheet.
DESCRIPTION

Heat-stable Alpha-Amylase HT-400 is produced from Bacillus licheniformis through submerged fermentation and refining extraction processes. As an endoamylase, HT-400 can rapidly decrease the viscosity of gelatinous starch solutions by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-D-1,4 glucosidic bonds to produce soluble dextrins and oligosaccharides.

With its robust alpha-amylase activity and superior thermal and pH stability, HT-400 has found its wide application in liquefaction of starch in the production of starch sugar.
 
CHARACTERISTICS
Declared Enzyme:
Alpha-Amylase
Systematic Name:
EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase
Activity:
≥40,000U/ml
Appearance:
Light to dark brown liquid
Product pH:
5.5~7.0
Specific gravity:
1.15 to 1.25 g/ml
EFFECT OF PH&TEMP
Effect of pH
HT-400 works at pH ranging from 5.0 to 7.0 with its optimal pH range from 5.4 to 6.0. The exact pH optimum depends on actual processing conditions, including temperature, substrate concentration and time.


Effect of Temp
For interval liquefaction, the optimum temperature of HT-400 is above 90°C. It liquefies starch substrates promptly at 95 to 97°C and maintains highly active at 100°C. For consecutive liquefaction, HT-400 demonstrates exceptional thermal stability at a temperature range from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently.
INHIBITORS
Copper, titanium, and cobalt ions are moderate inhibitors for HT-400 whilst aluminum, lead and zinc ions act as strong inhibitors.
 
BENEFITS
HT-400 has been designed with the following benefits for production of starch sugar:
1. Superior stability with low pH
2. Decrease viscosity of starch quickly
3. Eliminate the formation of unwanted color substances and non-fermentable sugars
4. Effective liquefaction of various starch materials, such as tapioca, corn, wheat, rice, etc.
5. Superior performance without adding calcium ion under majority processing conditions
 
STORAGE
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen-months if this product is being store properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.
SAFETY & HANDLING
Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to Material Safety Data Sheet.

November 04, 2018