Working Mechanism :
The enzyme hydrolyzes the α -1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, reducing the high viscosity of the starch slurry. Oligosaccharides, glucose and maltose are also produced.
Properties:
1. Optimum temperature: above 90°C, e.g. 95-97°C. At 100°C , the enzyme still retains activity.
2. PH: 5.5-8.0, optimum PH 5.8 -6.5
3. Ca2+: 50-70ppm required.
Specification:
1. Liquid type: 10000 u/ml, 20000 u/ml, 30000 u/ml, 40000u/ml
Solid type: 20000u/g, 40000u/g
2. Unit definition: The amount of enzyme needed to hydrolyze 1mg of starch in one minute at pH6.0, 70 °C.
3. Standard: QB/T2306-97
Application Guide:
1. In brewing of beer, add the enzyme in one batch in the rate of 0.3 litre for 20000 u/ml, raise the temperature to 95-97°C, keep for 30 minutes.
2. In manufacture of alcohol, add the enzyme in the rate of 0.3 litre for 20000 u/ml at pH6.5-7.0, stir and raise the temperature to 100 ± 5 °C,keep for 100 minutes.
3. In manufacture of starch sugar or gourmet powder, add the enzyme in the rate of 12MU/t at pH6.0-6.5, raise the temperature to 100 ± 5 °C,keep for 30 minutes at 95-100°C or 60-120 minutes at 95°C if steam (105°C ) injection method is used.
Package and Storage:
Plastic weave bag is used in solid type, 20kg/bag; Plastic drum is used in liquid type,25kg/drum. It shall be kept in a cool dry place. Avoid direct sunlight.
More details, please contact:
Email: info@cosuppliers.com
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