Heat stable alpha amylase - Product

Brand : Boli
Model : HA-350
Color : Light To Dark Brown

Other Specification : PRODUCT HIGHLIGHTS/BENEFITS Use Of HA-350 Can Bring The Following Benefits For Ethanol Production: 1.High Stability With Low PH; 2.Decrease Viscosity Quickly; 3.Decrease Formation Of Non-fermenting Sugars; 4.No Need Of Calcium Ion Under Majority Processing Conditions; 5.Effective Liquefaction Of Different Starch Materials, Such As Tapioca, Corn, Wheat And Rice. DESCRIPTION HA-350 Is Derived From A Strain Of Bacillus Licheniformis Using Submerged Fermentation And Refining Extraction Techniques. Boli HA-350 Is An Endoamylase, Which Rapidly Decreases The Viscosity Of A Gelatinous Starch Solution By Randomly Hydrolyzing Starch, Glycogen And Its Degradation Products Within The Alpha-D-1, 4 Glucosidic Bonds To Produce Soluble Dextrins And Oligosaccharides. APPLICATION HA-350 Is A Robust Alpha-amylase Suitable For Ethanol Industry. PRODUCT CHARACTERISTICS Declared Enzyme: Alpha-Amylase Systematic Name: 1, 4-α -D-glucan Glucanohydrolase Activity: 50, 000 U/ml (minimum) Appearance: Light To Dark Brown Liquid Product PH: 5.5 To 7.0 Specific Gravity: 1.15 To 1.25 G/ml EFFECT OF PH HA-350 Is Active Over A Wide PH Range, Depending On The Application. For Maximum Activity, The Optimal PH For Boli HA-350 Is 5.6 To 6.2. The Exact PH Optimum Will Depend On Many Process Variables, Including Temperature, Substrate Concentration, And Time. EFFECT OF TEMPERATURE For Interval Liquefaction, The Optimum Temperature Of HA-350 Is Above 85ºC. It Liquefies Starch Substrates Promptly At 95 To 97ºC And Maintains Highly Active At 100ºC. For Consecutive Liquefaction,HA-350 Demonstrates Exceptional Thermo-stability At Temperatures Up To 105 To 110ºC, Maintains Its Stability For 5 To 7 Minu

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