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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.

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:
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 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 eighteen 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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