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Help CenterAlpha-Amylase (Powder)
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1) Specification:
Item Food-grade enzyme Refined enzyme
Appearance Light yellow powder Brown powder
Activity 5000u/g, 6000u/g 3000u/g, 4000u/g
Water Content(%) ≤8 ≤8
Activity remaining rate Six months 85% Six months 85%
*2000μ/ml is equivalent to NOVO BAN240L.
2) Definition of Activity
One unit is defined as 1 gram enzyme(or 1 ml enzyme solution)dextrinize 1 gram soluble starch within one hour at pH 6.0, 60 oC.
3) Characteristics
A. Temperature Range
The enzyme is stable below 60oC. Between 70 oC -90 oC, with the temperature raising, the reaction rate become faster while inactive were improved. Optimum Temp. Range: 60 oC --70 oC.
B. PH Range:
PH stability: PH 6.0-7.0, Optimum pH: PH 6.0.
Inactive pH: The enzyme would be serious inactivation under pH 5.0.
C. Concentration of starch
The concentration of starch can affect the stability of enzyme. With the concentration of starch increasing, the stability of enzyme will be improved.
D. Calcium ion and enzyme activity
Calcium ion can improve the stability of enzyme. No calcium ion, no enzyme activity.
E. Calcium and pH
With calcium, pH range would be enlarged or it would be narrowed.
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