Professional Manufacture of Food Grade Additive High Temperature Alpha Amylase Enzyme with best service

Product Overview

Description

Habio Food Grade Additive High Temperature Alpha Amylase Enzyme 

Habio High Temperature Alpha Amylase Description

Habio High-temperature Alpha-amylase is obtained by liquid submerged fermentation and extraction of Bacillus licheniformis. It has excellent thermostability, which is widely used in the industry of alcohol, beer, vinegar, soy sauce, textile, printing, dyeing, papermaking and other fermentation fields.

Definition of High Temperature Alpha Amylase Activity

One unit of enzyme activity is marked as U/g or U/mL, and defined as one gram solid enzyme powder or one milliliter liquid enzyme liquefies one gram soluble starch in one hour at 70℃ and pH6.0.

Characteristics of Habio High Temperature Alpha Amylase

1. Optimum operation temperature: 55℃-95℃;

2. Optimum operation pH: 4.5-8.

Habio High Temperature Alpha Amylase Functions

1.  In the process of brewing;

2.  In the alcohol production;
3.  In the applications in monosodium glutamate, starch sugar industry;
4.  In enzymatic desizing process, the dosage of enzyme is related with equipment, process, fabric structure and amount of sizing ect.

Specifications and Usage of Habio High Temperature Alpha Amylase

 Notes:Can be customized according to customer specifications for different activity.   

Package of Habio High Temperature Alpha Amylase

Store in original package under sealed, room temperature condition (less than 25 ℃) for 12 months to solid form, and 6 months to liquid form.  

Avoid to be exposed to the sun, rain, high temperature and high humidity.

Habio Factory Certificate

Facility

Technical Service

Offer high-temperature alpha-amylase usage formula, enzyme activity test and related product technical service to ensure the result.