Heat Stable Alpha-Amylase Enzyme (liquid)

Heat Stable Alpha-Amylase Enzyme is made from the best strain of Bacillus licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety.This product possesses better heat resistance and keeps adaptable under condition of lower pH. It is applied broadly for "liquidizing" in the industry of starch sugar, alcohol, beer, lactic acid, citric acid etc. and for "desizing" in textiles industry.Specifications/ physical and chemical properties: 1) Appearance: liquid or Powder 2) pH: Liquid: valid in 5.5-9.0, most in 5.8-7.0 Powder: 5.5-8.0, optimum 6.0-6.5 3) Temperature: Liquid: 80-110oC, most at 95-105oC (moment) Powder: Higher activity at 90-110oC, favorable 95-105oC 4) Enzymatic activity: Liquid: ≥25,000 u/mL Powder: ≥40,000 u/g 5) Storage: Should be stored in a cool place avoiding high temperature. 6) Shelf life: Liquid: 6 months Powder: 12 monthsPacking: Liquid: 25kgs/HDPE drum Powder: 25kgs/bag