Alpha-Amylase BAA-300 is produced from Bacillus subtilis through submerged fermentation, extraction and refining processes. It is an endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides.
Declared Enzyme: Alpha-Amylase
Systematic Name: EC 220.127.116.11, 1,4-alpha-D-glucan glucanohydrolase
Activity: 3,000 U/ml (minimum)
Appearance: Sepia brown liquid
Product pH: 5.5 to 7.0
Specific gravity: 1.10 to 1.25 g/ml
EFFECT OF PH
Optimum pH 6.0~6.5, stable pH range 6.0~7.0, inactivated dramatically with pH below 5.0.
EFFECT OF TEMPERATURE
Effective temperature for BAA-240 is 30~90°C; Optimum temperature range is 60~90°C
This product is usually packaged in 25kg, 30kg plastic drums or 1125kg IBC totes. Customized packaging is available upon request.