high termpreture catalase
brown liquid
concentrate catalase
10,000U/ml, 20,000U/ml

High temperature ALPHA-AMYLASE(catalase)

Introduction:
The heat stable alpha-amylase with its 90s high technique introduced from U.S.A. is obtained by the controlled fermentation of Bacillus licheniformis, filtration, concentration and polishment. Due to excellent heat stability, the product are widely used in starch, glucose, maltose, dextrin, HFCS, beer oligosaccharides, alcohol, MGS, textile, organic acid, food, textile, papermill, fermentation and etc. With it’s extremely heat stability, the Product has the following advantages: fast liquefaction of starch, easy filtration, less dosage, simple process, high quality, good recovery, cost cutting and saving energy and facilities.

Principle:
The enzyme is an endoamylase which can randomly hydrolyze the interior alphal-1, 4-glucosidic linkage of starch, yielding soluble dextrin and oligosaccharides, Consequently the viscosity of gelatinous starch solutions with the enzyme results in the formation of small quantity of glucose and maltose.

Stability and Activity Effect of temperature:
     The enzyme has exceptional heat stability and can be effectively used in batch and continual system of starch liquefaction. Optimum temperature 95--97°C   Effective temperature range 90°C to 100°C

Effect of PH:
Optimum PH range pH 6.0-6.2 Effective PH range 5.0-8.0

Activators:
Calcium ions make great contribution to the stability of the enzyme. For liquefaction of starch slurries the addition of 50 to 70ppm calcium is recommended.

Specification:
10,000U/ml,  20,000U/ml

Package:
Packaged in 25kg plastic drum, 1000KG IBC.

Definition of activity:
One unit of enzyme activity is that amount of enzyme which will deztrinize 1.0mg of soluble starch in one minute under the following conditions: Temp 70°C; PH6.0

Applications Reference Brewing industr
in beer—making process 0.3L of HSAA (20000u/ml) is added into one ton of additive materials. mix well with water, then heat up to 95 to 97°C and maintain at 100°C for 30minutes until the liquefaction is completed with iodine test.

Alcohol industry:
In distilling process, raw material should be milled and pass through 1.5mm sieve. Mix well with in the ratio of 1 to 3.5 or 4. The temperature water of water is 45 to 55°C with PH.6.5 to 7.0. Then 0.6L of enzyme is added into one ton of materials. heat in the container and maintain at 100±5°Cfor 100 minutes, cool down for saccherification.

MSG, Maltose and Glucose industry:
Mix raw Materials with water, adjust PH value and Then 0.6L of enzyme is added into one ton of materials. In batch liquefaction raise the temperature up to 95-100°C rapidly, maintain for 30 minutes. In steam jet process, the temperature at outlet may reach 105°C and maintain at 95°C for 30 minutes until the required DE is obtained.

Notes:
In brewing process the concentration of material in slurry should not be over 20%(W/V) and the filling volume in tank should be less than70%, 50 to 100ppm of calcium is highly recommended. Enzyme should be adjusted after adjusting concentration, PH and adding calcium. During heating, the steam flow and pressure should be properly controlled so as to prevent the flow-out.
110 °C is highly recommended in the jet process. The dosage of enzyme can be adjusted according to the different kinds of raw materials. An increase in proportion of adjuncts up to 40% is made possible.
In alcohol industry enzyme is directly added after mixing well with water, PH adjusting and calcium adding is not needed. Liquefaction step by step is adopted in jet process. The dosage of enzyme can be adjusted according to different conditions.
In MSG, maltose and glucose industries, no additional calcium chloride is added in the slurry if enough calcium in the water. The temperature of 95°C and gentle agitation are recommended in batch liquefaction .

Shipping and Storage:
1.The product contain organic biosubstance, inactivation may occur under the extreme light and heat Prevent the product from Sunlight and rain, and keep the storage room clean, cold and dry. When the product is stored at a temperature of 25°C, the declared activity is maintained for at least six months. When stored at 5°C, the product will maintain the declared activity for at last one year.
2.Turbidity which may occur in the enzyme preparation has no influence on the volumetric activity or handling characteristics of product. Please stir it before use the product in this case.

Application: