Heat Stable Alpha Amylase Enzyme HASS40L

Heat Stable Alpha Amylase Enzyme, Liquid, Food Grade, 40,000u/mL

Heat-stable Alpha Amylase is made from the best strain of Bacillus licheniformis through submerged fermentation and extraction technique. FDA regards the strain as safety. This product possesses excellent heat resistance and adaptability under lower pH and calcium ion consistency. It is applied broadly for liquidizing in the industry of starch sugar, monosodium glutamate, alcohol, pharmaceutical, beer, organic acid fermentation etc. and for desizing of textile industry.

Specifications/ physical and chemical properties:
1) Appearance: liquid or Powder
2) pH: 5.5-9.0, optimum 5.8-7.0
3) Activity Temperature: 80-110oC, favorable 95-105oC  

4) Enzymatic activity: ≥40,000u/ml

5) Storage: Should be stored in a cool place avoiding high temperature.
6) Shelf life: 3 months at 25oC, activity remain ≥90%; 6 months, activity remains ≥80%. Increase dosage after shelf life.