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Thermo-stable alpha-amylase AHA-100T

DESCRIPTION

    Angel Thermo-Stable Alpha-AmylaseAHA-100T is a food-grade starch hydrolyzing α-amylase derived from Bacillus licheniformis. It is an incision enzyme with the characteristics of high temperature, low pH stability and fast viscosity reduction.

CHARACTERISTICS

                    Name

                    Thermo-Stable α–Amylase AHA-100T

                    System name

EC.3. 2. 1. 1,1,4-α-D-Glucan-glucanohydrolase

                    Activity

                    100,000U/mL (minimum)

                    Appearance

                    brown liquid

                    pH

                    4. 8 to 6. 5

                    Specific gravity

                    1. 10 to 1. 25 g/ml

     

Effect of pH

    The enzyme is stable in the range of pH5. 0 to 8. 0, the optimum pH is in the range of 5. 4 to 5. 8, and it maintains considerable even at pH 5. 0.

Effect of Temperature

    The optimum temperature for this productis 80-100℃, with most effective performance in the range of 105℃to 110℃. The enzyme maintains considerable activity at higher temperatures (115℃or above).

APPLICATIONS

    This product can be widely applied in production of alcohol, beer, Chinese rice wine, vinegar and other fermentation products. The application effective is concerned with raw material type, ratio of material to water, pH, injection/cooking temperature, sustain time and so on. The details of recommended process as below:

     

Corn as raw material

Workable Range

Optimum Range

Ratio of material to water

                    1:1. 8-1:3

                    1:2-1:2. 7

pH

                    4. 8-6. 5

                    5. 0-6. 0

Precookingrecommended

                    80℃ 30 min

Injection/cooking temperature

                    80-100℃

                    85-95 ℃

Cooking time

                    90-120 min

Dosagekg/t dry matter

                    0.15-0.40

                    0.20-0.30

     

Cassava as raw material

Workable Range

Optimum Range

Ratio of material to water

                    1:1. 8-1:3

                    1:2-1:2. 5

pH

                    4. 8-6. 5

                    5. 0-6. 0

Injection/cooking temperature

                    80-100 ℃

                    80-95 ℃

Cooking time

                    90-120 min

Dosagekg/t Dry Matter

                    0.12-0.40

                    0.15-0.25

     

     

SPECIFICATION

    Sealed in Plastic Bucket or IBC Tank;

    Net Weight:  28kg/bucket or 1000kg/bucket.

STORAGE

    The product if stored at 25℃below, 12months shelf life, if under the 4~10℃cold storage, shelf life is 18 months;

PRECAUTIONS

    1. The product is bio-active substances, inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be avoided.

    2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15 minutes.

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