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Baking enzyme Thermo-stable a-amylase
Introduction
It is made from Bacillus licheniformis after deep liquid fermentation and refining, it has good tolerance to high temperature, can cut downα-1,4 glycosidic linkages of starch in high temperature quickly and get dextrin, little glucose and maltose. It can also liquefy the starch and used widely in alcohol, monosodium glutamate, beer, starch, desized cotton, food and so on industries. This product has many advantages, such as liquefy thoroughly, easy and small dosage in use, and can get more glucose with faster filtering rate as well.
Characteristics: Appearance: Light brown powder & Brown liquidEnzyme activity:20,000-400,000u/g(ml)Effective temperature: 90-110 degree;The optimum:93-97 degreeEffective pH: 5.5-8.0 The optimum:6.0-7.0
Application
It is widely used in baking ,beer, alcohol industry.
In baking industry ,a-amylase can improve quality of bread; improve bread volume, maintain freshness.
Package:
Solid form:25kg fiber drum;Liquid form:300kg barrel.Alternative packaging is available as per customer's request
Storage & Transportation:
Stored in at sealed,cool, dry place and away from direct sunlight. Stored in its original package and in good conditions, more than 90% of the enzyme activity is maintained in 12 months.
Shelf time:
If store in properly ways, minimum 90% enzyme activity is maintained in 12 months ,even mo re longer time.
Safety
If in-taking the enriched enzyme powder or droplet,allergic may appear.It is sensitivity to the skin,eyes and mucous membrane tissue is caused by long time touch.
Baking enzyme Thermo-stable a-amylase