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Thermostable Alpha-Amylase

Product Description

Thermostable α-amylase is produced from selected high-quality strains such as Bacillus licheniformis through fermentation, extraction and purification. It exhibits particularly good thermostability. Thermostable α-amylase is an endo-acting enzyme that rapidly and randomly hydrolyzes the α-1,4-glucosidic bonds in starch and dextrin at elevated temperatures, rapidly reducing the viscosity of gelatinized starch. The products are dextrins of uniform chain length and small amounts of oligosaccharides. It is widely used in alcohol, beer, vinegar, soy sauce, textiles, printing and dyeing, papermaking and other fermentation-related fields.

Application Information

Thermostable α-amylase is used most extensively in the starch-sugar industry (maltodextrin, glucose, maltose, fructose-glucose syrup and other products) and the alcohol industry (including food-grade alcohol, industrial alcohol and fuel ethanol). In starch-sugar production, it is primarily used for the enzymatic liquefaction of starchy raw materials. In alcohol production, thermostable α-amylase is added during the pre-cooking stage of starchy raw materials to achieve preliminary starch liquefaction, reduce the cooking load, and facilitate smooth and uniform jet liquefaction.

Documentation, Storage and Safety

Packaging format, net weight, storage conditions and shelf life depend on the supplied grade. Enzyme proteins may cause respiratory or skin sensitization. Avoid inhaling powder, droplets or aerosols and use appropriate local ventilation and personal protective equipment. Request the current TDS, COA and SDS before handling or production use.

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