FUNGAL ALPHA AMYLASE FAA 280_ENZYME IN STARCH SUGAR INDUSTRY

FUNGAL ALPHA AMYLASE FAA 280_ENZYME IN STARCH SUGAR INDUSTRY

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Mã sản phẩm:

FAA-280

Nhà sản xuất:

China

Quy cách:

30 kgs/drum

Product Description

A liquid fungal alpha-amylase fits to both liquefaction and saccharification of starchy materials in starch sugar industry.

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Description

Description:

Fungal Alpha-Amylase FAA-280 is made from Non-GMO strains of Aspergillus oryzae by submerged fermentation and refining extraction process. It can be used for starch liquefaction and also saccharification to produce maltose and glucose. As an endoamylase, FAA-280 can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solution and produce soluble dextrin and a small quantity of glucose and maltose. It can also produce syrups of high maltose and a small quantity of glucose if the reaction lasts for longer time.

Product characteristics:

Declared Enzyme:         Fungal Alpha-Amylase

Systematic Name:         EC 3.2.1.1, 1,4-α-D-Glucan glucanohydrolase

Enzyme Activity:           28,000U/ml (minimum)

Appearance:                  Sepia brown liquid

Product pH:                   5.0 to 7.0

Specific gravity:            ≤1.25 g/ml

EFFECT OF PH

The optimum pH range of this product is 4.8 to 5.4 and starch can be effectively hydrolyzed at pH range 4.0 to 6.6. If the stability of enzyme is emphasized, the reaction should be conducted at pH above 5.5. If the reaction rate is emphasized, the pH should be below 5.5. See Figure 1.

EFFECT OF TEMPERATURE

Optimum temperature range is 45 to 55°C and effective temperature range is 45 to 65°C. Optimum temperature of this product is 50°C. It can efficiently hydrolyze starch at a temperature range of 45 to 55°C. If the content of starch is higher, the reaction temperature can be raised to 65°C. The optimum temperature range is affected by pH, within 45 to 65°C. See Figure 2.

Inactivation:

Inactivation of FAA-280 can be achieved by raising the temperature to the range of 90 to 100°C and maintaining for approximately 5 to 10 minutes. If the content of starch is higher, this product can be inactivated by keeping the temperature at 80°C for about 30 minutes, or 70°C  for about 60 minutes. If inactivation by high temperature is not desirable, another option of inactivation is to decrease the pH below 4.0. Inactivation can also be realized by adjusting pH and temperature at the same time.

Packaging, Storage & Shelf-life.

HT-800 is packaged in 25kg, 30kg food-grade HDPE plastic drums.

Typical shelf-life is six months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months if it is stored properly at 0∼10°C.

Safe handling of enzymes

Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.

 

 

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