Alpha Amylase for Food Industrial Starch Gelatinization

Food Grade Alpha Amylase for Starch Gelatinization
Product Description:
Alpha-Amylase is made of Bacillus Subtilis in the Fermentation and extraction method, is widely used in the liquefaction of starch sugar, alcohol, beer, monosodium glutamate, animal feed, Fermentation industries and textile, printing & dyeing, de-sizing and etc.
Specification:
Appearance
Yellow-Brown( White)Powder/ Brown liquid
Odor
Slight Fermentation Odor
Enzyme Activity
2000 u/g~10,000 u/g, 2000 u/ml~ 5000u/ml
Particle Size (Powder Type)
≥80% pass 40 mesh sieve
Loss on Drying
≤8%
Volume Weight(Liquid Type)
≤1.20 g/ml
Standard
GB/T24401-2009Usage:
In grain:
Amylase Enzyme Powderactivity in grain is measured by, for instance, the Hagberg-Perten Falling Number, a test to assess sprout damages,or the Phadebas method.
Industrial use:
1)Alpha Amylase Enzymeis used in ethanol production to break starches in grains into fermentable sugars.
2) The first step in the production of high-fructose corn syrup is the treatment of cornstarch with α-amylase, producing shorter chains of sugars oligosaccharides.
3) AnAlpha Amylase Enzymecalled "Termamyl", sourced from Bacillus licheniformis, is also used in some detergents, especially dishwashing and starch-removing detergents.Photos :