AMYLASE CAS：9001-19-8 Food grade

AMYLASE

DESCRIPTION

Amylase is obtained from submerged fermentation by Bacillus subtilis. It can hydrolyze starch to soluble dextrin and oligosaccharide, reduce the solution viscosity rapidly.

CHARACTERISTICS

Thermal stability: stabilization below 60℃, the optimal temperature: 60℃--70℃.The reaction speed can be accelerated with the increasing in temperature, while accelerating inactivity. So it is suitable for the process of liquation below 90℃.

pH stability: ph6.0-7.0 stability, inactivite gradually below pH5.0.

SPECIFICATIONS

(Formulations are supplied as per customer requirements)

ENZYME ACTIVITY DEFINITION

Activity is expressed by U/g, which complies with the specifications of QB1803-93 (China).

APPLICATIONS

Digestive food,food additives,Starch sugar industry, alcohol and brewing industry, bacteriophage industry etc.

USAGE

The optimal temperature:58℃-60℃, the optimal pH: 4.0-4.5.

SAFETY

If in-taking the enriched enzyme powder or droplet, allergic may appear.

Sensitivity to the skin, eyes and mucous membrane tissue is caused by long-time touch.