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 \u03b1 -1,4 glycosidic bonds in starch, glycogen and its degradation products. From there, soluble dextrins and oligosaccharides are created.<\/p>\n
With high alpha-amylase activity, BAA-400 is widely used in fermentation industry such as beer production, rice wine, soy sauce, vinegar,...<\/p>\n
PRODUCT FEATURES<\/strong><\/p>\n Enzyme component: Alpha-amylase<\/p>\n System name: EC 3.2.1.1, 1,4-alpha-D-glucan glucanohydrolase<\/p>\n Sensory description: Liquid, yellow-brown color<\/p>\n Potency: 4,000 U\/ml (minimum)<\/p>\n Product pH: 5.0 to 7.0<\/p>\n Density: 1.10 \u2013 1.25 g\/ml<\/p>\n EFFECT OF PH ON ACTIVITY<\/strong><\/p>\n 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.<\/p>\n EFFECT OF TEMPERATURE ON OPERATION<\/strong><\/p>\n 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\u00b0C.<\/p>\n EFFECTS OF CALCIUM ON ACTIVITY<\/strong><\/p>\n 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.<\/p>\n PACKAGING, STORAGE AND SHELF LIFE<\/strong><\/p>\n Packaging is 30kg\/liter<\/p>\n Normal shelf life is 6 months when stored at temperatures below 25\u00b0C 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\uff5e25\u00b0C.<\/p>","protected":false},"excerpt":{"rendered":" Using enzymes in the food industry Alpha-Amylase BAA-400 is widely used in industry for men such as beer production, tea wine, soy sauce, vinegar,...<\/p>\n Product code:\u00a0Product code: ALPHA-AMYLASE ENZYME FOR BEER, RICE WINE, VINEGAR, SOY SAUCE PRODUCTION<\/span><\/p>\n Pack:\u00a0—<\/span><\/p>\n Manufacturer:\u00a0—<\/span><\/p>\n Country of manufacture:\u00a0China<\/span><\/p>","protected":false},"featured_media":673,"comment_status":"open","ping_status":"closed","template":"","meta":{"_lmt_disableupdate":"","_lmt_disable":""},"product_cat":[17],"product_tag":[],"class_list":{"0":"post-672","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-enzyme-cho-nganh-bia-ruou","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product\/672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/comments?post=672"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/media\/673"}],"wp:attachment":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/media?parent=672"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product_cat?post=672"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product_tag?post=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}