Synonyms: EC 3.2.1.1
CAS RN.: 9000-85-5
Appearance: Powder with good fluidity
Colour: Snuff colour
Odour : Normal fermentation odour
Characteristics:
1, heat stability:Stable in 60 oC or below, Best operational temperature 60 -70 oC, applicable to the liquefaction process of 90oC(highest).
2, PH Stability:PH6.0-7.0 more stable;optimum operation is under PH6.0; In PH5.0, inactivation is serious.
3, Calcium ion affects the active stability of enzyme: Calcium ion can improve the stability of enzyme activity, it will be in active when there are no Calcium ion.
Applications:
1. Manufacture in Maltose, monosodium glutamate: 6-8 u/g of material.
2. Beer brewing: add 6 u/g of the enzyme and keep at 85-90°C for 30 mins.
3. Textile de-sizing: 0.2% (2000 u/g) and keep at 85-90°C for 30 mins. (It is suitable for the material which can not withstand high temperature such as the silk, chemical fiber, woven fabric of cotton, wool and etc.)
4. Other Industries: 6-8 u/g per gram of starch and the concentration of calcium ion is 150ppm.
Package: 25kgs/drum or 20kgs/drum.

Specification:

Product name	α-Amylase
Grade	Grade
Style	liquid
Vitality	10, 000-20, 000 units / g (ml)
Sphere of action:	10, 000-20, 000 units / g (ml)
Sphere of action: PH	5.5-8.0, Temperature 90-105
Vitality Preservation	3 months
Raw materials	Starch
Main application	for beer, organic acid, Monosodium-glutamate, sugar, etc.