Alpha-Amylase BAA-400_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-400

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.

Category：

Enzymes for Alcohol & Brewing

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Product Description

Description

Alpha-Amylase BAA-400 contains a hydrolyzing α-amylase made from submerged culture of Bacillus subtilis through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides.

BAA-400 is widely applied to the production of beer, rice wine, soy sauce, vinegar, etc.

Product Characteristics

Declared Enzyme: Alpha-Amylase

Systematic Name: EC 3.2.1.1, 1,4-alpha-D-glucan glucanohydrolase Activity: 4,000 U/ml (minimum)

Appearance: Light to dark brown liquid

Product pH: 5.5 to 7.0

Specific gravity: 1.15 to 1.25 g/ml

Effect of pH

Optimum pH 6.0～6.5, stable pH range 6.0～7.0, inactivated dramatically with pH below 5.0.

Effect of Temperature

Effective temperature for BAA-400 is 30～90°C; Optimum temperature range is 60～90°C. At a temperature range of 70～90°C, the reaction speeds up when the temperature rises while the enzyme inactivation 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

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

Industry	Temperature (°C )	pH	Dosage (%)
Beer	80～85	6.0～7.0	0.053～0.075
Rice Wine	80～85	6.0～7.0	0.038～0.075
Soy Sauce	80～85	6.0～7.0	0.023～0.038
Vinegar	80～85	6.0～7.0	0.030～0.045

Note:

The above dosage is on dry solid base (DSB). In beer process, the dosage is based on the quantity of auxiliary materials.
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 non-hazardous plastic drums, or 1125 kg IBC totes. Customized packaging is available upon request.

Storage

This enzyme has been formulated for optimal stability. Typical shelf-life is 18 months provided being stored at 0～25°C in its original packaging, sealed and unopened, protected from the sunlight.

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 Safety Data Sheet.

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