Heat-stable Alpha-Amylase HS-320
|Systematic Name||1,4-α-D-glucan glucanohydrolase|
|Activity||40,000 U/ml (Minimum)|
|Appearance||Light to dark brown liquid|
|Product pH||5.0 to 7.0|
|Specific gravity||≤1.25 g/ml|
Food Grade Heat-stable Alpha-Amylase HS-320 in Liquid For Starch
An ideal Alpha-Amylase for the production of starch sugar that can
reduce viscosity quickly, eliminate non-fermentable sugars and
decrease the formation of chromophore.
HS-320 is designed with robust alpha-amylase activity for the production of starch sugar. It is capable to handle various starch materials including tapioca, corn, wheat and rice, etc.
In general, first adjust the pH at 6.0 to 6.4 and then add calcium
(50 to 70ppm dry solids basis) before adding HS-320. Calcium is not needed when extremely hard water (above 10 German
degrees) is used. After the enzyme is added, heat the slurry to liquefy.
Dosage of HS-320 is dependent on the actual conditions including
starch substrate, application, process, substrate concentration, etc. To optimize the dosage, it
is recommended to conduct a number of liquefaction trials prior to
the routine use of this product. A good starting point for dosage rate is 0.2 to 0.6 kg/TDS.
Heat stable Alpha-Amylase HS-320 is derived from Bacillus licheniformis by submerged fermentation and refining extraction process. HS-320 is an
endoamylase, which rapidly decreases the viscosity of a gelatinous starch solution by randomly
hydrolyzing starch, glycogen and its degradation products within the α-D-1, 4 glucosidic bonds
to produce soluble dextrins and oligosaccharides.
EFFECT OF PH
HS-320 is active over a wide pH range, depending on the
application. For maximum activity, the optimal pH is 6.0 to 6.4.
The stable pH range is 5.0 to 10.0 at 25°C. The exact pH optimum
depends on actual process conditions, including temperature,
substrate concentration and processing time, etc.
EFFECT OF TEMPERATURE
Optimum temperature of HS-320 for interval liquefaction is above
90°C. HS-320 liquefies starch substrates efficiently at 95 to 97°C
and is still highly active at 100°C. This product demonstrates
exceptional thermal stability at temperatures from 105 to 110°C,
maintains its stability for 5 to 7 minutes and keeps on liquefying
efficiently. At a temperature above 105°C, the enzyme stability
decreases rapidly.The exact temperature optimum depends on actual
processing conditions including pH, substrate concentration and
CONCENTRATION OF CALCIUM
The presence of calcium increases the thermal stability of HS-320.
This enzyme requires a very low calcium concentration and calcium
additions of 50 ppm (dry solid basis) are sufficient to ensure
Copper, titanium, and cobalt ions are moderate inhibitors for
HS-320 whereas aluminum, lead and zinc ions act as strong
|Package:||25kg, 30kg plastic drums or 1125kg IBC totes|
|Shelf-life and Storage:|
Typical shelf-life is six months if it is stored below 25°C in its
original packaging, sealed and unopened, protected from the
Its shelf-life will be eighteen-months if this product is being
store properly at 0∼10°C.
Prolonged storage and/or adverse conditions such as higher
may lead to a higher dosage requirement, thus should be avoided.