Storage:

no odor,dryness,cool place,

 

A-amylase (EC 3.2.1.1), also known as A-1,4-polysaccharin-4-glycosaccharin, is a starch-cutting enzyme with starch as a substrate. When cutting the A-1,4-glycoside bond from the molecular internal interior, the starch molecular weight is reduced rapidly. -The A-1,4-glycoside bond near the glycoside bond, therefore, hydrolyzed products also have vulgar essence and a series of hypotonal containing A-1,6-glycoside bonds in addition to glucose and maltose.

Bacterial \u0026 alpha; -Soloinase is made of beef mold and was extracted after being fermented by liquid. This enzyme is an internal cut amylase, which can quickly hydrolyze the internal \u0026 alpha in the internal \u0026 alpha; Globoside, generate a large amount of maltose and a small amount of maltose, glucose and other oligosaccharides. This enzyme is mainly used for the production of high malt syrup, and can also be used in beer, baking and other industries. This enzyme is mainly used for the production of high malt syrup, and can also be used in beer, food and other industries.

This product is fermented by Bacteria. It has the characteristics of high enzyme vitality, good thermal resistance, wide -range pH range, no additives, and no toxic side effects.

Enzyme activity definition

1g of solid enzyme powder (1ml liquid enzyme solution) under 40 ° C and pH5.0 conditions, 1H liquefaction 1g soluble starch enzyme amount is an enzyme vitality unit. It is represented by U/G (ml).

Product features

1. Appearance: pale yellow powder

2. PH: 4.0-6.6, the most suitable pH: 4.8-5.4.

3. The temperature: 45-65 ° C, the most suitable temperature: 45 ° C -55 ° C.

Application process (adjusted according to the experiment)

1. High malt syrup, maltose or high conversion rate syrup production: Recommended amount: pH5.0-5.5, reaction temperature 50-60 50-60 ° C, the enzyme preparation amount is 0.15-0.30kg/ton dry starch, and the sugarization time is 12-24 hours.

2. Food industry: used for baking products to improve the structure and volume of bread; it can also be used directly to improve the quality of steamed buns and bread processing. Recommended amount of 0.2-1g/100kg flour, that is, (2-10ppm).

3. Alcohol production: It is conducive to low temperature (50-60 ° C) liquefaction, liquefied alcohol refined starch.

4. Beer production: It can improve the fermented of maltable, which can increase by 2%to 5%\u0026 alpha; -1, 6-extreme vanguard retained in beer.

Storage

The seal is stored in places without odor, dryness, and cool.The shelf life is 12 months.

 

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