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Productdetails:
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| Productnaam: | Middellange temperatuur alfa amylase | Fysieke eigenschap: | Licht wit poeder |
|---|---|---|---|
| Enzymactiviteit: | 4000U/G | Oplosbaarheid: | Oplosbaar in water |
| Optimale pH -waarde: | 5.0 ~ 7.0 | Optimale temperatuur: | 40 ~ 70 ℃ |
| Uitvoeringsnormen: | GB1886.174-2016 | Toevoegingsbedrag: | 0,1 ~ 0,5% |
| Enzymatische hydrolysetijd: | 4-6 uur |
Heat stable alpha amylase is extracted by fermentation of Bacillus licheniformis, with an optimal pH range of 6.0-6.5 and a temperature of 95-97 ℃. It can randomly hydrolyze starch, glycogen, and the a-1.4 glucosidic bond inside their degradation products, causing the viscosity of the gelatinous starch solution to rapidly decrease, producing soluble dextrin and oligosaccharides. Excessive hydrolysis can produce small amounts of glucose and maltose. Specifications: Origin
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