Amylase
Description
Amylase refers to the total name of mutiple enzyme which can catalyze and hydrolyze starch to oligomeric glucose and glucose. Amylase contains high-temperature -amylase, mid-temperature -amylase, -amylase, glucoamylase, isoamylase and so on.
We can provide mid-temperature -amylase and isoamylase with powder and liquid forms.
Amylase in plants exists with kinds of Complex molecules polymer together such ascellulosepectin, xylan, - glucan ,protein ,lipid and so on. So, amylase can hydrolyze starch for using only, but the more effective way to hydrolyzing starch is the mixed use with other relative enzymes, in which the use-cost will be reduced.
Activity
Mid-temperature -amylase
One unit activity is equal to liquefying 1g soluble starch enzyme powder (or 1 ml liquid enzyme) at 60, PH 4.5, in one hour.
Isoamylase
One unit activity is equal to 1g glucose, which produced by hydrolyzing amylopectin in 1g enzyme powder (or 1ml liquid enzyme) at 50 PH 4.5, in one minute.
Isoamylase is produced by Bacillus ilcheniformis, activity is 300u/g.
Use method
It is proper to be mixed in the raw materials after the product dissolved and diluted with appropriate process water.
Use Conditions: PH 4.0-6.5?? Temperature: 20-55
Regularly, the effect is proportional to enzyme quantity, temperature in reacting time, range and the proper stirring strength.
Package and storage
Solid: 25 kg/paper bucket; Inner package: 1kg/bag(Aluminum foil)
Liquid: 30 kg/drum
Stored in cool dry place .Under this condition, loss of enzyme activity will be less than 5% in three months.