ALPHA-AMYLASE BAA-400

Alpha-Amylase BAA-400 is produced from Bacillus subtilis strain through submerged fermentation, extraction and refining process. This type of endoamylase is capable of rapidly reducing the viscosity of concentrated starch by randomly hydrolyzing α -1,4 glycosidic bonds in starch, glycogen and its degradation products. From there, soluble dextrins and oligosaccharides are created.

With high alpha-amylase activity, BAA-400 is widely used in fermentation industry such as beer production, rice wine, soy sauce, vinegar,...

PRODUCT FEATURES

Enzyme component: Alpha-amylase

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

Sensory description: Liquid, yellow-brown color

Potency: 4,000 U/ml (minimum)

Product pH: 5.0 to 7.0

Density: 1.10 – 1.25 g/ml

EFFECT OF PH ON ACTIVITY

BAA -400 can operate with a pH range of 6.0 to 7.0 and an optimal pH range of 6.0 to 6.5. This product may be significantly inactivated at pH below 5.0.

EFFECT OF TEMPERATURE ON OPERATION

BAA-400 can operate at a temperature range from 30 to 90oC. The product's activity will be maximized with the optimal temperature range from 60 to 90°C.

EFFECTS OF CALCIUM ON ACTIVITY

Calcium ions play a role in protecting the stability of enzyme activity. Enzyme activity can be completely lost without calcium ions. The pH range for enzyme activity is widened in the presence of calcium and narrowed in the absence of calcium.

PACKAGING, STORAGE AND SHELF LIFE

Packaging is 30kg/liter

Normal shelf life is 6 months when stored at temperatures below 25°C in the original packaging, tightly closed, unopened and away from direct sunlight. Shelf life is 18 months if the product is stored properly at 0～25°C.