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Help CenterAMYLASE CAS：9001-19-8 Food Grade
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AMYLASE
DESCRIPTION
Amylase is obtained from submerged fermentation by Bacillus subtilis. It can hydrolyze starch to soluble dextrin and oligosaccharide, reduce the solution viscosity rapidly.
CHARACTERISTICS
Thermal stability: stabilization below 60℃, the optimal temperature: 60℃--70℃.The reaction speed can be accelerated with the increasing in temperature, while accelerating inactivity. So it is suitable for the process of liquation below 90℃.
pH stability: ph6.0-7.0 stability, inactivite gradually below pH5.0.
SPECIFICATIONS
Product Name |
Forms |
Enzyme Activity |
Amylase |
Powder |
≥40,000U/g |
(Formulations are supplied as per customer requirements)
ENZYME ACTIVITY DEFINITION
Activity is expressed by U/g, which complies with the specifications of QB1803-93 (China).
APPLICATIONS
Digestive food,food additives,Starch sugar industry, alcohol and brewing industry, bacteriophage industry etc.
USAGE
The optimal temperature:58℃-60℃, the optimal pH: 4.0-4.5.
SAFETY
If in-taking the enriched enzyme powder or droplet, allergic may appear.
Sensitivity to the skin, eyes and mucous membrane tissue is caused by long-time touch.
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