It can hydrolyze the alpha -1.4 glucoside bond in the starch molecular, it can cut down them into short chain dextrin in different length and small amounts of low molecular carbohydrates, both amylose and amylopectin are decomposed with no rules which decrease the viscosity of starch paste rapidly, it’s called liquefaction role, so the α—amylase is also called liquefying enzyme.
Qualification standard:
Solid product:
Industrial grade(u/g):2000 DCE0094D、3000 DCE0094E、3500 DCE0094F、4000 DCE0094G；
Refining grade(u/g): 4000 DCE0094H、6000 DCE0094I、8000 DCE0094J、10000 DCE0094K；
Liquid product( u/ml):1000 DCE0094L，1500 DCE0094M，2000 DCE0094N，2500 DCE0094O，3000 DCE0094P
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Item
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Index
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Appearance
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Brown liquid, little condensed matter is acceptable
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Enzyme activity u/ml
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1000，1500，2000，2500，3000(liquid)
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volume-weight g/ml
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≤1.25
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PH value
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5.5—7.0
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Enzyme activity preservation25℃
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The enzyme activity should not be less than labeled in three months
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Heavy meta（calculated on Pb%）
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≤0.004
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Escherichia coli /ml
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≤3000
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The total number of bacteria /ml
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≤50000
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Mold /ml
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≤200
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Salmonella
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No detected
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Enzyme activity definition:
It’s marked as grams of soluble starch liquefied by.1ml of liquid enzyme in 1 hour at temperature of 60℃ and PH 6.0.
Product standards: complied with the industry standard of People's Republic of China.QB1085.1 -
Packing and storage:
Solid product is packed with textile bag, 20kg/ bag.
Liquid product is packed with plastic barrel, 25kg/barrel or based on customer requirements. The product is bioactive substances, sunlight, temperature and humidity can cause enzyme inactivation. It should avoid direct sunshine and be kept in a cool and dry place.
Product feature:
1.Thermal stability: It’s stable under 60 ℃, the optimum temperature is 60-70 ℃, it is applicable in temperature up to 90 ℃ in the liquefied process.
2.PH stability: It is stable at PH6.0-7.0, the optimum PH is 6.0, it will lose activity seriously under PH5.0.
3.The affection of concentration of calcium ion to the enzyme activity: Calcium ions can obviously improve the stability of enzyme activity, without calcium ion, enzyme activity will be completely lost.
