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Keyword "Alpha-amylase"
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Low Temperature Alpha-Amylase Low Temperature Alpha-Amylase
This product is made from the strain of Bacillus Subtilis through cultivation, fermentation and extraction technique. It can catalyze the hydrolysis of washing powder efficiently. This product can be used for the liquidizing process of glucose, cerealose, alcohol, beer, monosodium glutamate, Shaoxing wine, distillate spirits and antibiotic industry, as well as the desizing process of textile industry. Features: 1) Appearance (25oC): a) Brown liquid with low subsidence    b) Normal microbian fermentation odor 2) pH: a) Stable: 5.5 - 7.0 b) Optimum: 6.0 - 6.5 c) Inactive: under 5.0 3) Bulk density: 1.25 g/ml 4) Enzymatic activity: 2,000u/mL 5) Activity temperature: favorable 85-90oC, liquidizes instantly 6) Calcium ion consistence: Calcium ion can protect the product 7) 1 unit of Low-Temperature Alpha-Amylase equals to the amount of enzyme which hydrolyzes starch at 60oC and pH6.0 in 1h. 8) Storage: should be stored in a cool place to avoid effect of high temperature 9) Shelf life: 3 months at 25oC, activity remain ≥90%. Increase dosage after shelf life. 10) Dosage: 6-10u per gram amylum material Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor. Packing: 22L/drum sunson Payment Terms: L/C, T/T
[Related Categories: Enzyme (Ferment) Preparations ]
[Related Keywords: low, temperature, Alpha-amylase, low, temperature, Alpha-amylase ]
Low Temperature Alpha-Amylase Low Temperature Alpha-Amylase
This product is made from the strain of Bacillus Subtilis through cultivation, fermentation and extraction technique. It can catalyze the hydrolysis of washing powder efficiently. This product can be used for the liquidizing process of glucose, cerealose, alcohol, beer, monosodium glutamate, Shaoxing wine, distillate spirits and antibiotic industry, as well as the desizing process of textile industry. Features: 1) Appearance (25oC): a) Brown liquid with low subsidence    b) Normal microbian fermentation odor 2) pH: a) Stable: 5.5 - 7.0 b) Optimum: 6.0 - 6.5 c) Inactive: under 5.0 3) Bulk density: 1.25 g/ml 4) Enzymatic activity: 2,000u/mL 5) Activity temperature: favorable 85-90oC, liquidizes instantly 6) Calcium ion consistence: Calcium ion can protect the product 7) 1 unit of Low-Temperature Alpha-Amylase equals to the amount of enzyme which hydrolyzes starch at 60oC and pH6.0 in 1h. 8) Storage: should be stored in a cool place to avoid effect of high temperature 9) Shelf life: 3 months at 25oC, activity remain ≥90%. Increase dosage after shelf life. 10) Dosage: 6-10u per gram amylum material Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor. Packing: 22L/drum sunson Payment Terms: L/C, T/T
[Related Categories: Enzyme (Ferment) Preparations ]
[Related Keywords: low, temperature, Alpha-amylase, low, temperature, Alpha-amylase ]
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High-Temperature Alpha-Amylase High-Temperature Alpha-Amylase
Liquid type: This product is made from the best strain of bacillus Licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety. The products possess better heat resistance and keep adaptability of lower pH value and calcium ion consistency. It is applied broadly to the "Liquidizing" technology in the sectors of starch sugar, monosodium glutamate, alcohol, pharmaceutical and the desizing of textile industry. Specifications/ physical and chemical properties: 1) Color: tan 2) Physical state: liquid with low subsidence 3) Odor: normal microbion fermentation odor 4) pH: valid in 5.5-9.0, most in 5.8-7.0 5) Bulk density activity: 1.05-1.35g/ml 6) Temperature: 80-110oC, most at 95-105oC (moment) 7) Enzymatic activity: ≥28,000 u/ml 8) Calcium ion consistency: calcium ion can protect enzyme 9) Storage: Under low temperature, avoid exposed in high temperature 10) Shelf life: 3 months under 25oC; activity remain ≥90% 11) Dosage: 6-16u/g amylum material 12) Safety: Contact of enzyme may induce sensitization and may cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation to skin, eyes and mucous membrane of nose. Any spillage should be cleaned up immediately. Flush remainder on skin or eyes with plenty of water and consult a doctor. Packing: in innoxious plastic drum, 22L/drum Solid type: This product is made from the best strain of bacillus Licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety. The products possess better heat resistance and keep adaptability of lower pH value and calcium ion consistency. It is applied broadly to the "Liquidizing" technology in the sectors of starch sugar, monosodium glutamate, alcohol, beer, lactic acid, citric acid, pharmaceutical and the desizing of textile industry. Specifications / physical and chemical properties: 1) Color: snuff color 2) Physical state: water based powder 3) Odor: slight fermentation odor 4) pH: Stable in 5.5-9.0, most in 5.8-7.0 5) Solubility activity: soluble with little subsidence 6) Temperature: higher activity at 80-110oC, most at 95- 105oC 7) Enzymatic activity: ≥40,000 u/ml 8) Particle size (Passing through 40µm sieve): ≥80% 9) Calcium ion consistency: ≥30ppm 10) Consistency of the substrate: 18 - 20oBe 11) Storage: Provide for good ventilation of the room, when handling the preparation. Store in a dry and cool place. 12) Shelf life: 12 months under normal room temperature (suggested room temperature under 25oC; activity remain ≥80%). 13) Dosage: For the sectors which have a strict requirement on the liquidizing technologies such as starch sugar and glutamic acid produce, the suggested dosage (40,000u/g) is 0.35 – 0.6kg/ton amylum; for other industries 0.15-0.3kg/ton amylum. 14) Safety: Inhalation of enzyme dust may induce sensitization and may cause allergic type reactions in sensitized individuals. Avoid formation of dust. Packing: 0.5kg x 20 bags/ctn, total 25 cartons Sunson Payment Terms: T/T or L/CSupply Ability: 3,000MT/year
[Related Categories: Enzyme (Ferment) Preparations ]
[Related Keywords: high-temperature, Alpha-amylase, high-temperature, Alpha-amylase ]
High-Temperature Alpha-Amylase High-Temperature Alpha-Amylase
Liquid type: This product is made from the best strain of bacillus Licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety. The products possess better heat resistance and keep adaptability of lower pH value and calcium ion consistency. It is applied broadly to the "Liquidizing" technology in the sectors of starch sugar, monosodium glutamate, alcohol, pharmaceutical and the desizing of textile industry. Specifications/ physical and chemical properties: 1) Color: tan 2) Physical state: liquid with low subsidence 3) Odor: normal microbion fermentation odor 4) pH: valid in 5.5-9.0, most in 5.8-7.0 5) Bulk density activity: 1.05-1.35g/ml 6) Temperature: 80-110oC, most at 95-105oC (moment) 7) Enzymatic activity: ≥28,000 u/ml 8) Calcium ion consistency: calcium ion can protect enzyme 9) Storage: Under low temperature, avoid exposed in high temperature 10) Shelf life: 3 months under 25oC; activity remain ≥90% 11) Dosage: 6-16u/g amylum material 12) Safety: Contact of enzyme may induce sensitization and may cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation to skin, eyes and mucous membrane of nose. Any spillage should be cleaned up immediately. Flush remainder on skin or eyes with plenty of water and consult a doctor. Packing: in innoxious plastic drum, 22L/drum Solid type: This product is made from the best strain of bacillus Licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety. The products possess better heat resistance and keep adaptability of lower pH value and calcium ion consistency. It is applied broadly to the "Liquidizing" technology in the sectors of starch sugar, monosodium glutamate, alcohol, beer, lactic acid, citric acid, pharmaceutical and the desizing of textile industry. Specifications / physical and chemical properties: 1) Color: snuff color 2) Physical state: water based powder 3) Odor: slight fermentation odor 4) pH: Stable in 5.5-9.0, most in 5.8-7.0 5) Solubility activity: soluble with little subsidence 6) Temperature: higher activity at 80-110oC, most at 95- 105oC 7) Enzymatic activity: ≥40,000 u/ml 8) Particle size (Passing through 40µm sieve): ≥80% 9) Calcium ion consistency: ≥30ppm 10) Consistency of the substrate: 18 - 20oBe 11) Storage: Provide for good ventilation of the room, when handling the preparation. Store in a dry and cool place. 12) Shelf life: 12 months under normal room temperature (suggested room temperature under 25oC; activity remain ≥80%). 13) Dosage: For the sectors which have a strict requirement on the liquidizing technologies such as starch sugar and glutamic acid produce, the suggested dosage (40,000u/g) is 0.35 – 0.6kg/ton amylum; for other industries 0.15-0.3kg/ton amylum. 14) Safety: Inhalation of enzyme dust may induce sensitization and may cause allergic type reactions in sensitized individuals. Avoid formation of dust. Packing: 0.5kg x 20 bags/ctn, total 25 cartons Sunson Payment Terms: T/T or L/CSupply Ability: 3,000MT/year
[Related Categories: Enzyme (Ferment) Preparations ]
[Related Keywords: high-temperature, Alpha-amylase, high-temperature, Alpha-amylase ]
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Heat-Stable Alpha-Amylase Heat-Stable Alpha-Amylase
Features: 1) Obtained by submerging fermentation of bacillus licheniformis, extraction and refinement 2) Wide applications in various industries, such as starch process, glucose, maltose, MSG, dextrin, oligosaccharides alcohol, beer, food, organic acid, textile and fermentation 3) With its extremely thermal stability, the enzyme has following advantages: a) Significantly fast liquefaction of starch, ease filtration, simplify process, improve quality, increase yields, lower cost as well as save energy b) Complies with food-grade enzyme standard recommended by FAO / WHO JECFA and FCC c) Total bacterial count is less than 10, 000u/g, mould count is less than 100u/g Specifications: 1) Color: tan 2) Physical state: liquid with low subsidence 3) Odor: normal microbial fermentation odor 4) PH: 5.5 - 8.0 5) Bulk density activity: 1.05 - 1.35g/ml 6) Temperature: 90 - 105oC 7) Enzymatic activity: ≥25, 000u/ml 8) Calcium ion consistency: calcium ion can protect enzyme 9) Storage: under low temperature, avoid exposing in high temperature 10) Shelf life: 3 months under 25oC; activity remain ≥90% 11) Dosage: 6 - 16u/g amylum material 12) Safety: contact with enzyme may induce sensitization and cause allergic type reactions in sensitized individuals 13) Prolonged contact may cause minor irritation to skin, eyes and mucous membrane of nose 14) Any spillage should be cleaned up immediately 15) Flush remainder on skin or eyes with plenty of water and consult a doctor Packing: Innoxious plastic drum (25L/drum) DAFENG Other Price Terms: FOB Payment Terms: L/C, T/T
[Related Categories: Food Additives ]
[Related Keywords: Heat-Stable, Alpha-amylase, Heat-Stable, Alpha-amylase ]
Heat-Stable Alpha-Amylase Heat-Stable Alpha-Amylase
Features: 1) Obtained by submerging fermentation of bacillus licheniformis, extraction and refinement 2) Wide applications in various industries, such as starch process, glucose, maltose, MSG, dextrin, oligosaccharides alcohol, beer, food, organic acid, textile and fermentation 3) With its extremely thermal stability, the enzyme has following advantages: a) Significantly fast liquefaction of starch, ease filtration, simplify process, improve quality, increase yields, lower cost as well as save energy b) Complies with food-grade enzyme standard recommended by FAO / WHO JECFA and FCC c) Total bacterial count is less than 10, 000u/g, mould count is less than 100u/g Specifications: 1) Color: tan 2) Physical state: liquid with low subsidence 3) Odor: normal microbial fermentation odor 4) PH: 5.5 - 8.0 5) Bulk density activity: 1.05 - 1.35g/ml 6) Temperature: 90 - 105oC 7) Enzymatic activity: ≥25, 000u/ml 8) Calcium ion consistency: calcium ion can protect enzyme 9) Storage: under low temperature, avoid exposing in high temperature 10) Shelf life: 3 months under 25oC; activity remain ≥90% 11) Dosage: 6 - 16u/g amylum material 12) Safety: contact with enzyme may induce sensitization and cause allergic type reactions in sensitized individuals 13) Prolonged contact may cause minor irritation to skin, eyes and mucous membrane of nose 14) Any spillage should be cleaned up immediately 15) Flush remainder on skin or eyes with plenty of water and consult a doctor Packing: Innoxious plastic drum (25L/drum) DAFENG Other Price Terms: FOB Payment Terms: L/C, T/T
[Related Categories: Food Additives ]
[Related Keywords: Heat-Stable, Alpha-amylase, Heat-Stable, Alpha-amylase ]
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Alpha-Amylase Alpha-Amylase
Features: 1) Derived from strain of bacillus subtills, and is refined through submerging fermentation and downstream processing technology 2) According to physical form, it has solid type and liquid type 3) According to quality grade, it has food-grade and industry-grade 4) Widely used in the fields of starch process, alcohol, organic acid, textile and fermentation Specifications/physical and chemical properties: 1) Color: tan 2) Physical state: liquid with low subsidence 3) Odor: normal microbial fermentation odor 4) PH: 5.5 - 7.0 5) Bulk density activity: 1.02 - 1.35g/ml 6) Temperature: 65 - 90oC 7) Enzymatic activity: 2,000u/ml; 3,000u/ml 8) Calcium ion consistency: calcium ion can protect enzyme 9) Storage: under low temperature, avoid exposed in high temperature 10) Shelf life: 3 months under 25oC; activity remain ≥90% 11) Dosage: 6-8 u/g amylum material 12) Safety: contact of enzyme may induce sensitization and may cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation to skin, eyes and mucous membrane of nose. Any spillage should be cleaned up immediately. Flush remainder on skin or eyes with plenty of water and consult a doctor. Packing: Innoxious plastic drum (25L/drum) DAFENG Other Price Terms: FOB Payment Terms: L/C, T/T
[Related Categories: Food Additives ]
[Related Keywords: Alpha-amylase, Alpha-amylase ]
Alpha-Amylase Alpha-Amylase
Features: 1) Derived from strain of bacillus subtills, and is refined through submerging fermentation and downstream processing technology 2) According to physical form, it has solid type and liquid type 3) According to quality grade, it has food-grade and industry-grade 4) Widely used in the fields of starch process, alcohol, organic acid, textile and fermentation Specifications/physical and chemical properties: 1) Color: tan 2) Physical state: liquid with low subsidence 3) Odor: normal microbial fermentation odor 4) PH: 5.5 - 7.0 5) Bulk density activity: 1.02 - 1.35g/ml 6) Temperature: 65 - 90oC 7) Enzymatic activity: 2,000u/ml; 3,000u/ml 8) Calcium ion consistency: calcium ion can protect enzyme 9) Storage: under low temperature, avoid exposed in high temperature 10) Shelf life: 3 months under 25oC; activity remain ≥90% 11) Dosage: 6-8 u/g amylum material 12) Safety: contact of enzyme may induce sensitization and may cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation to skin, eyes and mucous membrane of nose. Any spillage should be cleaned up immediately. Flush remainder on skin or eyes with plenty of water and consult a doctor. Packing: Innoxious plastic drum (25L/drum) DAFENG Other Price Terms: FOB Payment Terms: L/C, T/T
[Related Categories: Food Additives ]
[Related Keywords: Alpha-amylase, Alpha-amylase ]
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High-Temperature Alpha-Amylase High-Temperature Alpha-Amylase
Product property: 1) Function method: this product is kind of endonucleases; it has α-1 and 4 glucose indican bond which is contained in starch, soluble dextrin or oligosaccharide hydrolyze instantly. After the process of enzyme, the dextrinized starch loses it's viscidity swiftly, and produce dextrin and small quantity glucose and maltobiose through hydrolyze 2) PH #118alue affection to enzyme activity and stability: this product PH #118alue stabilizes at 5.0-10.0, effective PH #118alue ranges from 5.0 to 8.0, best suitable PH ranges from 5.5 to 7.0 3) Temperature affection to enzyme activity and stability: in the spray and liquefaction process of starch, this product is very stable; it applies in the fitful or continuous liquefaction. It's best working temperature is over 90°C (in the process of continuous liquefaction, the temperature can be 100 -105°C) 4) Calcium ion affection to enzyme activity and stability: in low calcium ion condition, it's stability is very good . 50-70mg/kg density calcium ion is enough for it, thus in the production no additional calcium ion needed other than that is contained in water itself Product specification : 1) Appearance: brown liquor 2) Enzyme activity: 20,000(u/ml) 3) Enzyme livability: more than 90% in three months 4) The definition of enzyme activity and reference dosage: in condition of 70°C, PH6.0, the quantity of enzyme, which can have 1mg starch liquefy into dextrin in 1 minute, is one single enzyme activity unit Packaging, transport and storage : 1) Packed in plastic barrel, 22.5L/barrel 2) This product is biological active material, to avoid solarization and wetting in transportation and storage, it is best to be kept in ventilation cool and dry place
[Related Categories: Food Additives ]
[Related Keywords: high-temperature, Alpha-amylase, high-temperature, Alpha-amylase ]
High-Temperature Alpha-Amylase High-Temperature Alpha-Amylase
Product property: 1) Function method: this product is kind of endonucleases; it has α-1 and 4 glucose indican bond which is contained in starch, soluble dextrin or oligosaccharide hydrolyze instantly. After the process of enzyme, the dextrinized starch loses it's viscidity swiftly, and produce dextrin and small quantity glucose and maltobiose through hydrolyze 2) PH #118alue affection to enzyme activity and stability: this product PH #118alue stabilizes at 5.0-10.0, effective PH #118alue ranges from 5.0 to 8.0, best suitable PH ranges from 5.5 to 7.0 3) Temperature affection to enzyme activity and stability: in the spray and liquefaction process of starch, this product is very stable; it applies in the fitful or continuous liquefaction. It's best working temperature is over 90°C (in the process of continuous liquefaction, the temperature can be 100 -105°C) 4) Calcium ion affection to enzyme activity and stability: in low calcium ion condition, it's stability is very good . 50-70mg/kg density calcium ion is enough for it, thus in the production no additional calcium ion needed other than that is contained in water itself Product specification : 1) Appearance: brown liquor 2) Enzyme activity: 20,000(u/ml) 3) Enzyme livability: more than 90% in three months 4) The definition of enzyme activity and reference dosage: in condition of 70°C, PH6.0, the quantity of enzyme, which can have 1mg starch liquefy into dextrin in 1 minute, is one single enzyme activity unit Packaging, transport and storage : 1) Packed in plastic barrel, 22.5L/barrel 2) This product is biological active material, to avoid solarization and wetting in transportation and storage, it is best to be kept in ventilation cool and dry place
[Related Categories: Food Additives ]
[Related Keywords: high-temperature, Alpha-amylase, high-temperature, Alpha-amylase ]
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High Temperature Resistant Alpha-Amylase High Temperature Resistant Alpha-Amylase
The product has the favorable characteristic of high temperature resistant. In the condition of high temperature, it will be fluidified immediately, the delamination is very obvious and the speed of filtration is very quickly. It has some merits, such as reducing the manufacture cost, saving energy sources, advancing quality, etc.
[Related Categories: Food Additives ]
[Related Keywords: High, temperature, Resistant, Alpha-amylase, High, temperature, Resistant, Alpha-amylase ]
High Temperature Resistant Alpha-Amylase High Temperature Resistant Alpha-Amylase
The product has the favorable characteristic of high temperature resistant. In the condition of high temperature, it will be fluidified immediately, the delamination is very obvious and the speed of filtration is very quickly. It has some merits, such as reducing the manufacture cost, saving energy sources, advancing quality, etc.
[Related Categories: Food Additives ]
[Related Keywords: High, temperature, Resistant, Alpha-amylase, High, temperature, Resistant, Alpha-amylase ]
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Alpha-Amylase Alpha-Amylase
Features: 1) Derived from strain of bacillus subtills, and is refined through submerging fermentation and downstream processing technology 2) According to physical form, it has solid type and liquid type 3) According to quality grade, it has food-grade and industry-grade 4) Widely used in the fields of starch process, alcohol, organic acid, textile and fermentation Specifications/physical and chemical properties: 1) Color: tan 2) Physical state: liquid with low subsidence 3) Odor: normal microbial fermentation odor 4) PH: 5.5 - 7.0 5) Bulk density activity: 1.02 - 1.35g/ml 6) Temperature: 65 - 90oC 7) Enzymatic activity: 3,000u/ml 8) Calcium ion consistency: calcium ion can protect enzyme 9) Storage: under low temperature, avoid exposed in high temperature 10) Shelf life: 3 months under 25oC; activity remain ≥90% 11) Dosage: 6-8 u/g amylum material 12) Safety: contact of enzyme may induce sensitization and may cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation to skin, eyes and mucous membrane of nose. Any spillage should be cleaned up immediately. Flush remainder on skin or eyes with plenty of water and consult a doctor. Packing: Innoxious plastic drum (25L/drum) DAFENG Other Price Terms: FOB Payment Terms: L/C, T/T
[Related Categories: Food Additives ]
[Related Keywords: Alpha-amylase, Alpha-amylase ]
Alpha-Amylase Alpha-Amylase
Features: 1) Derived from strain of bacillus subtills, and is refined through submerging fermentation and downstream processing technology 2) According to physical form, it has solid type and liquid type 3) According to quality grade, it has food-grade and industry-grade 4) Widely used in the fields of starch process, alcohol, organic acid, textile and fermentation Specifications/physical and chemical properties: 1) Color: tan 2) Physical state: liquid with low subsidence 3) Odor: normal microbial fermentation odor 4) PH: 5.5 - 7.0 5) Bulk density activity: 1.02 - 1.35g/ml 6) Temperature: 65 - 90oC 7) Enzymatic activity: 3,000u/ml 8) Calcium ion consistency: calcium ion can protect enzyme 9) Storage: under low temperature, avoid exposed in high temperature 10) Shelf life: 3 months under 25oC; activity remain ≥90% 11) Dosage: 6-8 u/g amylum material 12) Safety: contact of enzyme may induce sensitization and may cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation to skin, eyes and mucous membrane of nose. Any spillage should be cleaned up immediately. Flush remainder on skin or eyes with plenty of water and consult a doctor. Packing: Innoxious plastic drum (25L/drum) DAFENG Other Price Terms: FOB Payment Terms: L/C, T/T
[Related Categories: Food Additives ]
[Related Keywords: Alpha-amylase, Alpha-amylase ]
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Alpha-amylase Alpha-amylase
Specifications: CAEXIM Brand high temperature Alpha-amylase is produced by the submerged culture of Bacillus licheniformis and the subsequent refinement processes. It randomly hydrolyses the alhpa-1.4 glucosidic bonds of starch, glycogen and their hydrolysates to yield soluble dextrins and oligo-saccharides, causing a rapid decrease in the viscosity of the gelatinous starch solution. Over-hydrolysis of starch yields a small amount of glucose and maltose. CAEXIM Brand high temperature Alpha-mylase exhibits excellent heat-resistance and is widely used in starch processing, alcohol and citric acid fermentation, beer brewing, maltose and sugar making, textile treatment and other industries. Specification of the product CAEXIM Brand high temperature Alpha-amylase is a liquid enzyme preparation 10000u/ml ; 20000u/ml (Common ,Strengthen ,High Efficiency) high temperature Alpha-amylase is packaged in non-toxic plastic buckets. As the product is a biochemical reageat, The product can be stored for three months at room temperature with little inactivation occurred, and for one year below 5 C , Should there be sediments in the product, swirl it evenly before use and the effect of the product stays unchanged.
[Related Categories: Bio-technology Products ]
[Related Keywords: Alpha-amylase, Alpha-amylase ]
Alpha-amylase Alpha-amylase
Specifications: CAEXIM Brand high temperature Alpha-amylase is produced by the submerged culture of Bacillus licheniformis and the subsequent refinement processes. It randomly hydrolyses the alhpa-1.4 glucosidic bonds of starch, glycogen and their hydrolysates to yield soluble dextrins and oligo-saccharides, causing a rapid decrease in the viscosity of the gelatinous starch solution. Over-hydrolysis of starch yields a small amount of glucose and maltose. CAEXIM Brand high temperature Alpha-mylase exhibits excellent heat-resistance and is widely used in starch processing, alcohol and citric acid fermentation, beer brewing, maltose and sugar making, textile treatment and other industries. Specification of the product CAEXIM Brand high temperature Alpha-amylase is a liquid enzyme preparation 10000u/ml ; 20000u/ml (Common ,Strengthen ,High Efficiency) high temperature Alpha-amylase is packaged in non-toxic plastic buckets. As the product is a biochemical reageat, The product can be stored for three months at room temperature with little inactivation occurred, and for one year below 5 C , Should there be sediments in the product, swirl it evenly before use and the effect of the product stays unchanged.
[Related Categories: Bio-technology Products ]
[Related Keywords: Alpha-amylase, Alpha-amylase ]
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