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Fungal Alpha-amylase

Posted at: Offers to Sell and Export | Posted on: Sun 29 Aug, 2010 7:05 am | Targeted Countries: USA
 
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Products Photos CatalogFungal Alpha Amylase Photos Catalog




[General description]

Boli FAA-240 Fungal Alpha-Amylase (E.C.3.2.1.1.1, 4-α-D-Glucan glucanohydrolase)is



made from Aspergillus oryzae var through deep fermentation and refining extraction technique. It can be used for starch liquefaction and also saccharification to produce maltose and glucose. It is an endoamylase which can rapidly hydrolyze the interiorα-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solution and produce soluble dextrin and a small quantity of glucose and maltose. It can also produce syrups of high maltose and a small quantity of glucose if the reaction lasts for longer time. This product is widely applied to industries such as maltose, high maltose, beer brewing, food baking, etc.

[Characterisitcs]

Appearance: Light brown liquid

Enzyme activity: 24000u/g

pH range/ Fineness: 5.5-7.0

Bulk Desity / Moisture: 1.15-1.25g/ml

Appearance:Light yellow powder

Enzyme activity:40000~100000u/g

pH range/ Fineness:90% pass 60 mess

Bulk Desity / Moisture:≤8%

[Effect of pH]

The optimum pH range of this product is 4.8~5.4 and starch can be effectively hydrolyzed at pH range 4.0~6.6. If the stability of enzyme is emphasized, the reaction should be conducted at pH above 5.5. If the reaction rate is emphasized, the pH should be below 5.5.

[Effect of Temperature]

Optimum temperature range is 45~55℃ and effective temperature range is 45~65℃. Optimum temperature of this product is 50℃. It can efficiently hydrolyze starch at a temperature range of 45~55℃. If the content of starch is higher, the reaction temperature can be raised to 65℃. The optimum temperature range is affected by pH, within 45~ 65℃.

[Inactivation]

Inactivation can be achieved by raising the temperature to 90~100℃ and maintaining for approximately 5~10 minutes. If the content of starch is higher, this product can be inactivated by keeping the temperature at 80℃ for about 30 minutes, or 70℃ for about 60 minutes. If inactivation by high temperature is not desirable, another option of inactivation is to decrease the pH below 4. Inactiviation can also be realized by adjusting pH and temperature at the same time.

[Inhibitors]

This product may be inhibited by several heavy metal ions. Copper and lead ions are strong inhibitors. Inhibitive effects may also be achieved if the content of zinc, nickel and iron ions are high.

[Substrate]

This product is applied to saccharify corn, potato, tapioca, wheat, soyabean and starches from other resources. It can be hydrolyzed effectively if the content of starch on the dry substrate basis (DSB) is no more than 50%.

[Usage]

In general, the dosage are depending on the desired maltose content in the final syrup and the saccharification time available, the typical dosage of this product varies between 75 and 500 g per ton DS. For example: in the production of malt syrup, first of all, use heat-stable alpha-amalyze for starch liquefaction so that DE value of the liquefied solution reaches 13 ~ 20%, then cool it to 55 ~ 58℃, adjust pH value to 5.0 ~ 5.5. Then, add this product for saccharification, which normally should not last for more than 12 hours. Hydrolysis degree of the starch with this product is 40 ~ 50% and generally produce 50% of maltose. Therefore, when the DE value of reaches 45 ~ 48% during the process, saccharification reaction should be terminated. In some cases, when DE value reaches 45% it is necessary to add a small quantity of glucoamylase to raise the DE value to above 50%. Saccharification reaction can be terminated by heating to 80℃ and keeping it for 10 ~ 20 minutes, or reducing the pH value to less than 4.0 so that inactivation of fungal amylase is achieved.

[Packing]

The liquid type of this product is packed in nonpoisonous plastic drum, 30kg or 1100kg per drum; the solid type is packed in paper buckets or carton box. Customized packing is also available upon demand.

[Storage]

This product will meet the declared enzyme activity upon arrival at the customer’s plant. It should be stored at cool temperatures in its closed original container, sheltered from direct sunlight. For maximum stability, this product should be stored below 20°C (68°F), preferably refrigerated at 5°C (41°F) for long-term storage.

This product has been manufactured for optimum stability. However, all enzymes gradually lose activity over time. Extended storage and/or adverse conditions such as higher temperatures or increased humidity may lead to a higher dosage requirement.

[SAFETY & ENZYME HANDLING]

Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.



Company Contact:

JiangsuBoli photo
Contact Name: Edna Yang
Company Name: Jiangsu Boli Bioproducts Co., Ltd.
Email: Email
Tel: +86-(0)523-8207-8001 or +86-151-5221-3005
Fax: +86-(0)523-8207-8002
Street Address: 93 Yangzhou Road,
Jiangyan Economic Development Zone,
Jiangsu 225500, PR China
Website: http://www.bolibio.com
Member name: JiangsuBoli
Country: China-CN China
Member Since: 29 August 2010
Total Leads: 4 JiangsuBoli Import Export Business Leads
Business focus: Enzyme, Alpha-amylase, Fungal Alpha-amylase, Glucoamylase
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