Alpha amylase
Enzyme of wide application
Alpha-amylase is an enzyme that catalyzes the hydrolysis of α-1,4-glycosidic bonds of starch, which leads to a rapid decrease in the viscosity of pasteurized starch solutions. The final products of the action of alpha-amylase on starch are low-molecular soluble dextrins with a small content of mono- and disaccharides (glucose and maltose).
Alpha-amylase is a widely used enzyme and is effectively used in technological processes of various industries: production of alcohol, synthetic detergents (SMS), bakery products, pulp and paper and textile industries.
High-temperature bacterial alpha-amylase
The enzyme preparation is obtained as a result of directed deep fermentation of the strain Bacillus licrmniformis.
- Preparation form:
- Liquid.
- Enzyme activity:
- 900 units/ml.
- Temperature range of preparation operation:
- 30-110 °C.
- Optimal range of action:
- pH 6.5-7.5.
Alpha-amylase bacterial medium temperature
- Preparation form:
- Liquid.
- Enzyme activity:
- 2000 units/ml.
- Temperature range of preparation operation:
- 30-80 °С.
- Optimal range of action:
- рН 6,0-6,5.
Mushroom alpha-amylase
The enzyme preparation is obtained as a result of directed deep fermentation of Aspergillus oryzae.
- Preparation form:
- Powder.
- Enzyme activity:
- 5000, 10000 units/g.
- Temperature range of preparation operation:
- 30-80 °С.
- Optimal range of action:
- рН 6,0-6,5.
- Packaging:
- Plastic canister 1, 5, 20 l.
- Storage conditions:
- Store at temperatures from + 2 °C to + 15 °C in a dry place protected from direct sunlight.
