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    CHINESE | ENGLISH
    Main Products:Bacillus subtilis,Bacillus licheniformis,Alkali Protease,Neutral Protease,Medium Temperature α-amylase
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    Fungal Alpha-Amylase

    Contact:Linda Lee

    Tel:+86-319-3928288

    Fax:+86-319-3928288

    Phone:+86-13132461318

    I. Brief Introduction:

    Fungal Alpha-Amyalse is produced by submerged fermentation from Aspergillus oryzal var. It is Endo-amylase which can rapidly hydrolyze α-1, 4 glucosidic bond inside starch solution of the linear chain and branched chain and produce large amount of maltose, and a small amount of Maltotriose, glucose and other oligosaccharide. This product is mainly used for manufacturing of high maltose syrup, beer brewing, bakery and etc.

    II. Definition of Activity:

    One gram or milliliter of enzyme powder or liquid at (40±0.5)°C and pH5.0 hydrolyze the solvable Starch substrates in 30mins to produce 10mg reducing sugar from glucose is called one enzyme activity unit and marked with u/g or u/ml.

    III. Characteristics:

    1. Effective Temperature: 35-65 °C    Optimum Temperature: 50-60 °C

    2. Effective pH: 4.5-6.0                       Optimum pH 4.8-5.5

    IV. Specification:  

    Appearance

    Light Yellow Powder/ Brown liquid

    Enzyme Activity

    100,000 u/g, 20,000 u/ml

    Particle Size (Powder Type)   

    ≥95% pass 40 mesh sieve

    Loss on Drying

    ≤8%

    Volume Weight(Liquid Type)

    ≤1.25 g/ml

    Standard

    QB2526-2001

    V. Application:  

    (The following dosage is an example of 100,000 u/g. Other specification can be converted according to the enzyme activity)

    1. In manufacture process of maltose syrup: Fungal Alpha-Amylase is mainly used in syrup with maltose content less than 54%. Add this product in the proportion of 0.1-0.35L/t of dry basis at pH4.8-6.0 and 58-60 °C and keep for 6-30 hours.

    2. In beer brewing industry: Fungal Alpha-Amylase can increase the fermentation degree, improve the residual sugar level and avoid cold turbidity (chill haze). Use this product on saccharification or fermentation stage.

    3. On the saccharification stage: adding in the proportion of 0.1-0.3kg/t dry basis can increase fermentation degree; One the fermentation stage: adding in the proportion of 0.002-0.004kg/t dry basis can remove cold turbidity (chill haze) and 0.02-0.1 g/t dry basis can improve the residual sugar level.

    4. In manufacturing process of bread and steamed bread: the recommended dosage is 0.002-0.01 kg/t flour (100,000 u/g). It often is blended with xylanase for best performance.

    VI. Storage:  

    Should be stored in a cool, dry and well-ventilated place; protect from direct sunlight, heat and dampness; avoid storing with poisonous and harmful substances.

    VII. Packaging:

    20kg/bag, 30kg/bag, 25kg/drum, 30kg/drum or as clients’ requirements.

    VIII. Technical Support and Service:

    Xingtai Sinobest Biotech Co., Ltd. will provide technical support service in the whole process. Our professional technicians will guarantee every client to use this product under proper guide.

    IX. Precautions:

    Even though this product is non-toxic and biodegradable, it may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

     

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    Add:Erganhe Street, Xingtai Economic Development Area, Xingtai, Hebei, P.R. China (054001)
    Tel:+86-0319-3928288 Fax:+86-0319-3928288 Email:xtsinobest@hotmail.com xt-sinobest@hotmail.com
    Website:www.weichuang.net Sitemap 
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