1. This product can be used in the fermentation processes of ethanol,brewing, citric acid, antibiotics, etc. The high-temperature endurance feature of Thermo-Stable α–Amylase enables it to rapidly liquefy starch under high temperatures, allowing for faster filtration or processing.

2. Theory: Thermo-Stable α–Amylase is an endoenzyme that is able to hydrolyze the α-1,4 glycosidic bonds in starch, soluble dextrin, and low-polysaccharides under high temperatures. This enzyme is also able to quickly reduce viscosity of starch slurries to facilitate further handling and processing.

3. pH and its effects on the Thermo-Stable α–Amylase

   The Stable pH range for Thermo-Stable α–Amylase is 4.8-10.0, effective pH 5.0-8.0, with an optimum pH of 5.0-6.0.

4. Temperature and its effects on Thermo-Stable α–Amylase

   Performance of Thermo-Stable α–Amylase is very persistent when steam jet liquefying starch. Its high-heat withstanding properties make an ideal working temperature of 95°C. (For steam jet applications, temperature may increase to 100-105°C)

5. Ca++ Concentration

   If underground or natural spring water is being used, there is no need to input additional Ca++ Ions. If distilled water is used, maintain Ca++ at a 50-70mg/kg level.

Specific Properties

Visual Description                        Brown Liquid

Odor                                           Typical-fermentation odor

Working pH Range                       Ideal pH 5.0-6.5

Working Temperature Range         Ideal Temp 95°C-97°C

Density (g/mL)                            1.15-1.25

Product Test Standard                  GB 8275-2009

Heavy Metals

Lead                         Less than 5 mg/kg

Arsenic                     Less than 3 mg/kg

Microbiological Specification

Aerobic count             ≤ 50000 cfu/g

Coliforms                   ≤ 3000 MPN/ 100g

Salmonella                 Not Detected

Lapactic Escherichia coli       Not Detected