Alpha Amylase BAA-0040

Alpha-amylase enzyme BAA-0040 is produced from the microbial strain Bacillus subtilis through submerged fermentation, extraction and purification processes. BAA-0040 is an endoamylase that can rapidly reduce the viscosity of starch solutions by randomly hydrolyzing the α-1,4 glycosidic bonds of starch molecules and producing soluble dextrins and oligosaccharides. Prolonged hydrolysis can produce glucose and maltose.

PRODUCT FEATURES

Enzyme component: Alpha-Amylase

System name: EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase

Effectiveness: ≥ 4,000 U/gr

Sensory description: powder, light brown color

Humidity: < 8%

Note: The color of Enzyme alpha-amylase BAA-0040 may vary depending on each production batch. Color intensity does not affect the quality of enzyme activity

Impact of pH: BAA-0040 operates at a pH of 6.0-7.0, with an optimal pH of 6.0 – 6.5. And is significantly inactivated at pH below 5.0

Impact of temperature: BAA-0040 can operate at temperatures below 60°C, with an optimal temperature range of 60-70°C. In the temperature range of 70-90°C, the reaction rate increases with increasing temperature.

Effects of Calcium: The existence of calcium ions plays a role in protecting the stability of enzyme activity. Enzyme activity can disappear completely if there is a lack of calcium ions. The enzyme's active pH range is expanded in the presence of calcium ions and narrowed in the absence of calcium. The required calcium ion concentration is 150ppm.

Enzyme activity inhibitors: Copper, Titanium and Cobalt ions are moderate inhibitors for BAA-0040 while Aluminum, Lead and Zinc ions are strong inhibitors.

Pack: 20kg carton or 20kg paper bag with PE layer inside

Expiry date:

Normal shelf life is 24 months at 0∼25°C in original packaging, tightly closed and unopened, away from direct sunlight. Shelf life will be extended if stored properly at 0∼10°C.

Store in a cool, dry place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.