BAA-0200 is a food grade alpha-amylase enzyme, produced from the microbial strain Bacillus subtilis through submerged fermentation, extraction and refining processes. BAA-0200 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.
Enzyme component: Alpha-Amylase
System name: EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase
Effectiveness: ≥ 20,000 U/gr
Sensory description: powder, light brown color
Humidity: < 8%
Note: nzyme color may vary depending on production batch. Color intensity does not affect the quality of enzyme activity
Impact of pH: BAA-0200 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-0200 can operate at temperatures below 60°C, with the optimal temperature range being 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-0200 while aluminum, lead and Zinc ions are strong inhibitors.
Pack: 20kg carton or 20kg paper bag with PE layer inside. Custom packaging is available upon request.
How to preserve and shelf life:
Normal shelf life is 24 months at 0∼25°C in original packaging, tightly closed and unopened, away from direct sunlight. Its 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.
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