Thermostatic α-amylase is refined by liquid deep fermentation and ultrafiltration of Bacillus licheniformis. It does not need to add calcium ions, can operate stably at pH as low as 5.0, and has good temperature resistance, and can be used in 110°C jet liquefaction system.
How It Works:
This product can rapidly hydrolyze the a-1.4 glucosidic bonds in starch molecules, randomly hydrolyzing them into short-chain dextrins of varying lengths and a small amount of oligosaccharides, rapidly reducing the viscosity of starch slurry.
Key Features:
- Temperature Range: The most suitable temperature is 90-95℃, and it still maintains considerable vitality at 105-110℃.
- PH Range: PH range 5.6-5.8, Effective PH range 5.0-6.5.
Application Instructions:
Recommended Liquefaction Process Parameters: starch milk dry matter concentration 25-35%, pH 5.4-5.8, injection temperature 105-110℃, holding time 5-10min, enzyme addition amount 0.15-0.25kg/t dry starch, laminar liquefaction time 1.5-3h.
Safety Information:
As enzymes are protein-based substances, they may cause allergic reactions if inhaled by sensitive individuals. Prolonged exposure may irritate the skin, eyes, and mucous membranes. It is recommended to wear protective masks when handling the product. In case of contact with skin or eyes, rinse immediately with water. After opening, reseal the bag or container tightly to prevent the deactivation of active enzyme components.
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