Alpha-Amylase BAA-240_Boli Bioproducts

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We are a technical leading enzyme manufacturer in China with an established reputation as a reliable supplier of quality enzyme products to our customers at home and abroad.

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Edna Yang

Tel: +86-510-8525-9383
Cell: +86-151-5221-3005
Email: edna.yang@bolibio.com

Jiangsu Boli Bioproducts Co.,Ltd.

Add: 93 Yangzhou Road, Jiangyan Economic Development Zone, Jiangsu 225500, China

Jiangsu Boyang Bioproducts Co., Ltd.

Add: 30 Tongwang Road, Nantong Economic Development Zone, Jiangsu 226010, China

Alpha-Amylase BAA-240

Category：

Enzymes for Alcohol & Brewing

Hotline：

+86 510 8525 9383

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Product Description

Description

Bacterial Alpha-Amylase BAA-240 contains a hydrolyzing α-amylase made from submerged culture of Non-GMO strains of Bacillus subtilis var. through extraction and refining processes. BAA-240 is an endoamylase which can rapidly decrease the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bonds to produce soluble dextrins and oligosaccharides.

BAA-240 has a wide range of applications in food industry, such as alcohol, beer, monosodium glutamate, soy sauce etc.

Product Characteristics

Declared Enzyme: Alpha-Amylase

Systematic Name: EC 3.2.1.1, 1,4-alpha-D-glucan glucanohydrolase

Activity: 3,000 U/ml (minimum)

Appearance: Sepia brown Liquid

Product pH: 5.0 to 7.0

Specific gravity: 1.10 to 1.25 g/ml

Effect of pH

BAA-240 is stable at pH ranges 6.0 to 7.0. Its optimum pH range is 6.0 to 6.5. BAA-240 can be inactivated dramatically at pH below 5.0.

Effect of Temperature

Effective temperature for BAA-240 is 30 to 90°C; Optimum temperature range is 60 to 90°C. At a temperature range of 70 to 90°C, the reaction is accelerated with the temperature rises whereas the enzyme inactivation also speeds up.

Effect of Calcium

The presence of calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of enzyme activity is broadened with calcium and narrowed without calcium. The requirement of calcium concentration shall be 150ppm.

Benefits

BAA-240 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

Industry	Temperature (°C )	pH	Dosage (%)
Beer	80∼85	6.0∼7.0	0.07∼0.10
Rice Wine	80∼85	6.0∼7.0	0.05∼0.10
Soy Sauce	80∼85	6.0∼7.0	0.03∼0.05
Vinegar	80∼85	6.0∼7.0	0.04∼∼0.06

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 application methods are suggested for reference only. Actual dosage should be determined after trials according to actual situation.

Packaging

This product is packaged in 25kg, 30kg HDPE plastic drums or 1125 kg IBC totes. Customized packaging is available upon request.

Storage & Shelf-life

This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided it is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0∼10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, thus should be avoided.

Safe Handling of Enzymes

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 appropriate Material Safety Data Sheet.

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