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High Temperature Amylase SUKAMy-Hi
High Temperature Amylase SUKAMy-Hi

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SUKAMy-Hi is a high temperature stable bacterial amylase preparation, used in the starch sugar, alcohol, brewey etc.





Starch, a high polymeric carbohydrate is a mixture of two polysaccharide, amylose and amylopectin. Starchy substrates like corn starch need to be acted upon by high temperature stable alpha-amylases to produce shorter length dextrins while glucoamylases are used mainly in the production of glucose syrup, high fructose syrups and starch hydrolysis for alcohol production.  SUKAMy-Hi is a high temperature stable bacterial amylase preparation derived from Bacillus licheniformis. It has good tolerance to high temperature and can be used in the manufacture of starch sugar (glucose, malt syrup, dextrins, oligosaccharides) and alcohol, brewery, glutamate, textile, dye & printing, paper making etc.



Alpha-amylases (endo-a-1,4-glucan 4-glucanohydrolase) are endo-acting enzymes which specifically cleave  a-1,4 D-glucosidic linkages in gelatinized starch randomly to produce dextrins of varying lengths, thereby reducing the high viscosity of the starch slurry. Oligosaccharides, glucose and maltose are also produced.



  SUKAMy-Hi provides maximal benefit at pH 6.0-6.5 and at the temperature of 95-97 (203-207°F). The product has a pH range of 5.5-8.0 and the product retains its activity up to 100. A co-factor such as Ca2+ at a concentration of 50-70 ppm is required for optimal activity.



SUKAMy-Hi is available in the following liquid preparations:

SUKAMy-Hi LQ 20 (with enzyme activity of 20,000 U/mL)

SUKAMy-Hi is available in the following solid preparations:

SUKAMy-Hi PW 4 (with enzyme activity of 4,000 U/g)

SUKAMy-Hi PW 20 (with enzyme activity of 20,000 U/g)

Attention: other activities of SUKAMy-Hi can be afford according to the request of customers.

Unit definition: The amount of enzyme needed to hydrolyze 1 mg of starch in one minute at pH 6.0 at the reaction temperature of 70.



  SUKAMy-Hi is used in the manufacture of starch sugar of gourmet powder. With a starch syrup concentration of 16-17B and pH of 6.0-6.5, the enzyme is added at the rate of 0.6 liter/ton (when using the 20,000 u/mL product). The mixture is stirred and the temperature is raised and kept at 95-100°C for 100 minutes or 60-120 minutes at 95°C if steam (105°C) injection method is used.

l        In brewing of beer, add SUKAMy-Hi in one batch at the rate of 0.3 liter/ton when using the 20,000 u/mL product. The temperature of the mixture is raised and kept at 95-97°C for 30 minutes.

l        In the manufacture of alcohol, SUKAMy-Hi is added at the rate of 0.3 liter/ton (when using the 20,000 u/mL product) at pH 6.5-7.0. The temperature is raised and kept at 100±5 °C for 100 minutes.



SUKAMy-Hi liquid preparation is packaged in 25 kg/plastic drum.

SUKAMy-Hi solid preparation is packaged in box or plastic lined bags.

Alternative packaging is available upon the request of our valued customers.



Store in a cool, dry place and away from direct sunlight. SUKAMy-Hi maintains its activity for considerably longer time when stored at lower temperatures (below 25°C). The product should not be frozen.



SUKAMy-Hi is non-toxic and biodegradable. However, unnecessary contact with the product should be avoided. Long term exposure to protein based products such as SUKAMy-Hi may sensitize certain individuals to the product. Wash hands with warm soapy water after handling. Keep out of reach of children.

Sukahan (Weifang) Bio-technology Co., Ltd. is always ready to provide help for using our product properly.




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