Alpha-amylase
Alpha-amylase ENZIM - the enzyme catalyzes the hydrolysis of the alpha-1,4-glycosidic bonds of starch, which leads to a rapid decrease in the viscosity of the pasteurized solutions of starch. The final products of the action of alpha-amylase on starch are low-molecular soluble dextrins with a low content of mono- and disaccharides (glucose and maltose).
Alpha-amylase is an enzyme of wide application and is effectively used in technological processes in various industries: the production of alcohol, synthetic detergents (SMS), bakery products, pulp and paper and textile industries.
Alpha-amylase bacterial high temperature
The enzyme preparation is obtained as a result of directed deep fermentation of the strain Bacillus licrmniformis.
— The form of the preparation: - Liquid.
— Enzyme activity: - 900 units/ml.
— Temperature range of the preparation: - 30-110 °С.
— The optimum action: - рН 6,5 - 7,5.
Alpha-amylase bacterial medium temperature
— The form of the preparation: - Liquid.
— Enzyme activity: - 2000 units/ml.
— Temperature range of the preparation: - 30-80 °С.
— The optimum action: - рН 6,0 - 6,5.
Alpha amylase mushroom
The enzyme preparation is obtained as a result of directed deep fermentation Aspergillus оryzae.
— The form of the preparation: - Dry.
— Enzyme activity: - 5000, 10000 units/g.
— Temperature range of the preparation: - 30-80 °С.
— The optimum action: - рН 6,0 - 6,5.
Packaging
Plastic canister 1, 5, 20 l.
Storage conditions
Store at a temperature of + 2 °C to + 15 °C in a dry place protected from direct sunlight.
