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Alpha-amylase HS-320 (Thermostable)

An ideal Alpha-Amylase for the production of starch sugar that can reduce viscosity quickly, eliminate non-fermentable sugars and decrease the formation of chromophore.

Product Description

Heat stable Alpha-Amylase HS-320 is derived from Non-GMO strains of Bacillus licheniformis by submerged fermentation and refining extraction process. HS-320 is an endoamylase, which rapidly decreases the viscosity of a gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides. 
HS-320 is designed with robust alpha-amylase activity for the production of starch sugar. It is capable to handle various starch materials including tapioca, corn, wheat and rice, etc.
Product Characteristics    
Declared Enzyme:       Alpha-Amylase
Systematic Name: 1,4-α-D-glucan glucanohydrolase
Activity: 40,000 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
HS-320 is active over a wide pH range, depending on the application. For maximum activity, the optimal pH is 6.0 to 6.4. The stable pH range is 5.0 to 10.0 at 25°C. The exact pH optimum depends on actual process conditions, including temperature, substrate concentration and processing time, etc.
Effect of Temperature
Optimum temperature of HS-320 for interval liquefaction is above 90°C. HS-320 liquefies starch substrates efficiently at 95 to 97°C and is still highly active at 100°C. This product demonstrates exceptional thermal stability at temperatures from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently. At a temperature above 105°C, the enzyme stability decreases rapidly.The exact temperature optimum depends on actual processing conditions including pH, substrate concentration and processing time.  
Effect of Calcuim
The presence of calcium increases the thermal stability of HS-320. This enzyme requires a very low calcium concentration and calcium additions of 50 ppm (dry solid basis) are sufficient to ensure enzyme stability.
Copper, titanium, and cobalt ions are moderate inhibitors for HS-320 whereas aluminum, lead and zinc ions act as strong inhibitors.  
Dosage Guidelines
For industrial application of one-time spray liquefaction, first prepare 30∼35% w/w starch slurry,  adjust pH 6.0 ∼ 6.2, add calcium ion 50∼70 mg/L, and then add this product at a dosage rate of 0.4 ∼0.6 kg/TDS. Liquefy at 105∼110°C for 5 to 7 minutes, flash cooling down to around 97°C, keep on  liquefying at a temperature above 95°C for 90∼120 minutes so as to reach required DE value. If calcium ion concentration in tap water is already sufficient, it is no need to add calcium. The actual dosage rate of HS-320 depends on the actual situation including application fields, starches,  substrate concentration, temperatures, pH and other processing conditions. To optimize the dosage,  it is recommended to conduct a number of liquefaction trials prior to the routine use of HS-320. 
Packaging, Storage & Shelf-life
  • HS-320 is packaged in 25 kg, 30 kg food-grade HDPE plastic drums, or 1125 kg food-grade IBC totes.
  • Customized packaging is available upon request.
  • HS-320 has been formulated for optimal stability. Its typical shelf-life is eighteen months if it is stored  below 25°C in its original packaging, sealed and unopened, protected from the sunlight.
  • Prolonged storage and/or adverse  conditions such as higher temperatures may lead to a higher dosage requirement, therefore should  be avoided. 
Safe Handling of Enzymes
Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes,  promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to  the Material Safety Data Sheet.

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