DESCRIPTION

Alpha-Amylase BAA-400 is produced from strains of Bacillus subtilis through submerged fermentation, extraction and refining processes. It is an endoamylase, which can rapidly decrease viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bonds and produce soluble dextrins and oligosaccharides.

With its robust Alpha-Amylase activity, BAA-400 has found its wide application in brewing industry, such as the production of beer, rice wine, soy sauce, vinegar, etc.

PRODUCT CHARACTERISTICS

EFFECT OF PH ON ACTIVITY

BAA-400 can work at pH range from 6.0 to 7.0, with its optimum pH from 6.0 to 6.5. This product can be inactivated dramatically at pH below 5.0.

EFFECT OF TEMPERATURE ON ACTIVITY

BAA-400 can work at temperatures from 30 to 90°C, with its optimum temperature range from 60 to 90°C. At temperatures from 70 to 90°C, the reaction speeds up when the temperature rises while the inactivation of enzyme also speeds up.

EFFECT OF CALCIUM

Calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely without the presence of calcium ion. The pH range of enzyme activity is broadened with the presence of calcium and narrowed without it.

BENEFITS FOR BREWING

BAA-400 has been specially designed with the following benefits for brewing industry:

Effectively reduces viscosity of starch

Reduce processing time and product cost

Desirable saccharification and fermentation results

Maximize utilization of raw materials and auxiliaries

DOSAGE GUIDELINES FOR REFERENCE

Note:

1. The above dosage is on dry solid base (DSB). In beer process, the dosage is based on the quantity of auxiliary materials.

2. The above dosage levels are suggested for reference only. Actual dosage should be determined after trials according to actual situation.

PACKAGING

Standard packaging is 25kg, 30kg food-grade plastic drums, or 1125 kg IBC totes. Customized packaging is available upon request.

STORAGE & SHELF-LIFE

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 provided that it is stored properly at 0～10°C. This enzyme has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, therefore should be avoided.

SAFETY & ENZYME HANDLING

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