Mid-temperature alpha amylase, feed additive - Product
Place of Origin : Taizhou,China
Delivery Terms : Sea, Air
Delivery Time : Within 15 Working Days
Product Capacity : 100 Metric Ton/month
Payment Terms : T/T, L/C
Product Description
Medium-temperature Alpha-Amylase BAA-0100 is made from submerged culture of Bacillus subtilis var. Through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bond and produces soluble dextrin and oligosaccharide. Extended hydrolysis may result in a small quantity of glucose and maltose.
Basic Information
Brand : Boli
Model : BAA-0100
Color : Yellow Brown
Physical Specification
Other Specification : Application
BAA-0100 Is Widely Applied To Animal Feed Industry.
Product Highlights
An Ideal Alpha-Amylase Greatly Benefits Animal Feed Industry In The Following Aspects:
1.Increase Utilization Of Starch In Grains
2.Possibilities To Use Cheaper And Low Quality Feedstuff
3.Enable Weaning Animals Adapt To New Feeding Mold Smoothly
4.Greater Productivity Of Meats And Eggs
Description
Medium-temperature Alpha-Amylase BAA-0100 Is Made From Submerged Culture Of Bacillus Subtilis Var. Through Extraction And Refining Processes. It Is A Kind Of Endoamylase, Which Rapidly Decreases The Viscosity Of The Gelatinous Starch Solution By Randomly Hydrolyzing Starch, Glycogen And Its Degradation Products Within The Alpha-1, 4 Glycosidic Bond And Produces Soluble Dextrin And Oligosaccharide. Extended Hydrolysis May Result In A Small Quantity Of Glucose And Maltose.
Product Characteristics
Declared Enzyme: Alpha-Amylase
Systematic Name: EC 3.2.1.1, 1, 4-α -D-glucan Glucanohydrolase
Activity: 10, 000 U/g (minimum)
Appearance: Yellow Brown Powder
Moisture: 8% (Maximum)
Effect Of PH
Optimum PH 6.0, Stable PH Range 6.0 To 7.0, Inactivated Dramatically With PH Below 5.0
Effect Of Temperature
Optimum Temperature Ranges From 60 To 70º C, Stable Temperature Below 60º C. At A Temperature Range Of 70 To 90º C, The Reaction Speeds Up With The Rise Of Temperature While The Inactivation Also Speeds Up.
