Food Grade Commercial Bacteria Enzyme Powder Alpha Amylase

• Customization: Available
• CAS No.: 9000-90-2
• Formula: 9000-90-2
• Model NO.: Alpha Amylase
• EINECS: 9000-90-2
• Nutritional Value: Nutritional
• Certification: ISO, FDA, HACCP, Halal
• Packaging Material: Drum
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Alpha Amylase
• Appearance: Yellow Powder
• Transport Package: Drum
• Specification: 99%
• Trademark: Recedar
• Origin: China
• HS Code: 0000
• Production Capacity: 100t

Product Description

 

food grade commercial bacteria alpha amylase enzyme powder

Product	α-amylase
Cas	9000-90-2
Production Organism	Bacillus subtilis
Physical Form	Powder
Color	yellowish,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity
Odour	Normal microbial fermentation odour.

Introduction
Low-temperatureα-amylase (AAL) is produced by submerged fermentation of Bacillus subtilis followed by purification and formulation. The product is not as heat-stable as thermostable α-amylase, bringing the benefit of easy inactivation.

The enzyme is widely used in starch related industry where degradation of starch is necessary, such as starch sugar processing(glucose, maltose, dextrin, fructose, oligosaccharide), alcohol fermentation, brewing, monosodium glutamate fermentation, organic acid production, textile, papermaking and others.
MECHANISM
This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch, glycogen, etc., producing dextrin, oligosaccharides a small amount of glucose.
Definition of unit
1 unit of Low-Temperature Alpha-Amylase equals to the amount of enzyme which liquidizes 1g of soluble starch at 60ºC and pH6.0 in 1h.

Dasage:
Alcohol and ethanol industry: The recommended dosage is 0.6-1.2L per ton of total raw materials.
Brewing industry: The recommended dosage is 0.4-0.8L of the enzyme preparation per ton of total raw materials, added at mashing-in.
Starch sugar industry: The recommended dosage is 0.5-1.0L per ton of dry starch.
Other industries: Can also be used in the processing of rice wine, vinegar, antibiotics and citric acid industry, etc. to increase yield and reduce fermentation time.
Reminding:The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

[Shelf life]  
24 months when properly stored
 
[Storage] 
Store in cool & dry place; Keep away from strong light and heat.

COA and other ceitificates will be sent under request.
 

Other Hot Enzyme Products
Name	CAS No.
α-Amylase	9000-90-2
Bromelain	9001-00-7
Glucose oxidase	9001-37-0
Lactase	9031-11-2
Lipase	9001-62-1
Lysozyme	12650-88-3
Papain	9001-73-4
Pepsin	9001-75-6
Pancreatin	8049-47-6
Trypsin	9002-07-7

  

Items	Test Standard	Results
Appearance	Off-white to light yellow powder	Light-yellow powder
Odor	Free of offensive odors	Conform
Activity of enzyme	≥10,000 u/g	10,300 u/g
Heavy metals Pb As	<30mg/kg <5.0mg/kg <3.0mg/kg	<30mg/kg <5.0mg/kg <3.0mg/kg
Microbiology
Total Plate Count	≤10,000 CFU/g	5100 CFU/g
Coli	≤30 CFU/g	<30 CFU/g
Escherichia Coli	≤3.0 MPN /g	<3.0 MPN /g
Salmonella	Negative/25g	Absent
Storage	STORED HUMIDITY PROTECTED (RH LESS THAN 60) AT TEMPERATURE BELOW 25ºC
Conclusion	Complies to the standard above.