Thermostable Alpha-amylase As Food Additive Product Introduction Lerkam’s α-amylase is produced through liquid submerged fermentation of bacillus licheniformis and advanced downstream processing. It is liquid form. This enzyme react on alpha-1,4-glycosidic bonds of amylose and amylopectin and hydrolyze starch into dextrin and tiny glucose and maltose, which let the viscosity of gelatinized starch reduce rapidly. Product characteristics Effective pH range 4.0-8.0, optimum pH range 5.0-6.5 Effective Temperature range 30-100℃, optimum temperature 70-90℃. Technical Index Appearance: tawny liquid Activity: 20000-180000U/mL (can be customized for customer’s requirement) Health indicator: GB8275 standard implemented. Application Range This products can be widely applied for starch liquefaction of biological pharmaceutic, starch sugar, ethanol/alcohol, beer, monosodium glutamate (MSG), fermentation, etc. Usage Method Based on activity 50000U/mL, recommended dosage is 0.2-0.8kg/ton. The optimum dosage shall be determined through experiment. When using it, dilute the enzyme with appropriate water and then add the solution into raw material. Requirement of Storage and Shipment Products should be sealed and stored at 4-25℃ in shady,dry and ventilated place. Avoid the high temperature or direct sunshine during storage and shipment, and avoid solarization and rain. Mixing storage and shipment with hazardous and harmful materials is prohibited. In the condition of proper storage and complete unopened package, the enzyme’s shelf life is 6 months. Precaution Enzymes are proteins. Inhalation of enzyme dust or aerosols can trigger allergic reaction for people with allergic constitution. Direct contact with some kinds of enzymes will stimulate the skin, eyes or mucous membrane. We suggest that workers wear clothes and glove with protective function and protective tools for eyes or face. If the enzymes comes into eyes,nose or mouth, immediately rinse thoroughly with mild water, and see a doctor if necessary.
