Средняя температура 4 000U/мл альфа амилазы пищевые добавки продукт

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Declared Enzyme:
Alpha-Amylase
Systematic Name:
EC 3.2.1.1, alpha -1, 4–glucan 4- glucanohydrolase
Activity:
4,000 U/ml (minimum)
Appearance:
Light to dark brown liquid
Product pH:
5.5 to 7.0
Specific gravity:
1.15 to 1.25g/ml




Bacterial Alpha-Amylase is produced from strains of Bacillus subtilis through submerged fermentation, extraction and refining process. It can 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.

Alpha-Amylase is suitable for desizing of textiles sized by starchy materials, particularly fits to those textiles that are not heat resistance, such as cotton, silk, synthetic fabrics. The powerful amylase activity of TB-4 is capable to break down the starches contained in the textiles into soluble polysaccharides, thus makes it washed out easily.


Effect of pH:
pH ranges from 6.0 to 7.0 with an optimum pH at 6.0. It can be inactivated dramatically at pH below 5.0.

Effect of Temp:
Temperatures from 30 to 90°C, with an optimum temperature range from 60 to 90°C. At temperatures from 70 to 90°C, the reaction speeds up with the temperature rises while the enzyme inactivation also speeds up.









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