Lyphar Supply Best Quality Alpha Amylase

Beta Amylase Enzyme/Alpha Amylase

Product Name: Alpha amylase enzyme 

Enzyme activity:2000U/g

Source: Bacillus Licheniformis

Grade: food grade

Form: white Powder

Enzymatic activity:2,000-20,000 u/g
 

A-Amylase is made from Bacillus subtilis,through fermentation and extraction method.
This product can hydrolyze starch into dextrin of different length and other low molecular sugar,glucose,and altose,decrease the viscosity of starch paste.
Activity Temperature:Stable below 60°C,favorable 60-70°C.
PH:5.8-7.0,optimum 6.0.
Metal ion influence on enzyme activity: Calcium ions, 50-70ppm,activation.
 

High Temperature α-Amylase

High Temperature α-Amylase can cut off theα-1,4 glucoside into short chains dextrin of different length,a little maltose and glucose.It is of good heat resistance,can liquefy starch fast and completely,with advantages of small dosage and easy to use,it can improve the out sugar rate and filter speed.

Appearance:Buff powder,snuff color liquid.
Enzymatic activity:10,000-60,000 u/g
Activity Temperature:90-120°C,favorable above 90°C.
PH:5.0-8.0,optimum 5.8-6.5.
Metal ion influence on enzyme activity:Low concentration of Calcium ions, 50-70mg/kg,activation.

Fungal α-Amylase
Fungal α-Amylase is inscribe amylase,which is made from Aspergillus oryzae by liquid deep fermentation and extraction method.,it can hydrolyze 1,4- glucosidic bond inside the major chain and branch of starch solution,to get maltose and a little maltotriose,glucose and other oligosaccharide.
Appearance:Buff powder,snuff color liquid.
Enzymatic activity:10,000-100,000 u/g
Activity Temperature:45-65°C,favorable at 45-55°C
PH:4.0-6.6,optimum 4.8-5.4.

1.Beer production
Size mixing in the mash copper,then add Low Temperature α-Amylase,about 0.6U per g raw material,liquefy 30min at 85-90℃.
2.Food industry
Solve the question of starch degradation in food raw material.
Recommended dosage:2-12U per g raw material,or according to the raw material situation or experiment.

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