Winovazyme Biological Science & Technology High temperature α-Amylase
Winovazyme Biological Science & Technology High temperature α-Amylase has excellent acid and heat resistance, can hydrolyze starch into dextrin of different length and other low molecular sugar, glucose, and maltose, decrease the viscosity of starch paste. It is widely used in the industries of starch sugar (glucose, maltose, dextrin, fructose, oligosaccharide), alcohol, beer, monosodium glutamate, brewing, organic acid, textile, print, dyeing, papermaking and other Fermentation industries, etc.
Properties
- Physical Form
- Liquid
Product families
Applications
- Beer Brewing
- Juice & Juice Drinks
- Liquor & Spirits
- Bakery
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Beer, Bread
- Functions
- Enzyme
- Ingredient Name
- Amylase
- Markets
- Food & Nutrition
- Storage
≤25℃, 6 months; 1, In the storage and transportation, it should be kept in low temperature and dry place, avoid direct sunlight, rain, high temperature, can not mix with toxic and hazardous material.; 2, Any direct contiguity with human body is avoided, if any, please flush with plentiful water.; 3, Please use as soon as possible after opening the original package, keep the package hermetic if the product is not completely used.
- Features
1, Temperature range: Best operational temperature 80~97℃, stay active in 100℃, for injection liquefaction, instant temperature can be 105-112℃.; 2, PH range: Effective PH range 4.3-8.0, Optimum PH range 5.2-6.5.; 3, Calcium ion affects the enzyme activity stability: It is not sensitive to Ca2+, about 50-70ppm; of Ca2+ is good enough.
- PACKAGING
- 25 kg/drum or bag, or as request.
- Enzyme Type
- Amylase
- Ingredient
- Amylase
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Food Additive Number
- E 1100, INS 1100
- Food Ingredients Features
- Acidic pH Stable
- High Temperature Resistance
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Beer
- Bread
