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Alpha-amylase HA-360 (Thermostable, Low pH)

Product Description

Description
HA-360 is a Heat-stable Alpha-Amylase produced from strains of Bacillus licheniformis through submerged fermentation and extraction refining processes. It is an endoamylase which can rapidly decrease the viscosity of gelatinous starch solutions by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-D-1,4 glucosidic bonds to produce soluble dextrins and oligosaccharides.
As a very robust Alpha-Amylase with superior thermal and pH stability, HA-360 is applied to the production of ethanol.
 
Product Characteristics
Declared Enzyme:      
Alpha-Amylase
Systematic Name:
EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase       
Activity:
180,000 U/ml (minimum)
Appearance:   
Sepia brown liquid
Product pH:
5.5 to 7.0
Specific gravity:
1.10 to 1.25 g/ml
 
Effect of pH
HA-360 is active over a wide pH range, depending on the application. The effective pH range is 4.8~6.0. For maximum activity, the optimal pH for HA-360 is 5.0 to 5.9. The exact pH optimum depends on actual processing conditions, including temperature, substrate concentration and time.
 
Effect of Temperature 
For interval liquefaction, the temperature range of HA-360 is 80 to 100°C, the optimum temperature range is 83 to 86°C. It liquefies starch substrates promptly at 90 to 95ºC and maintains highly active at 100ºC. For consecutive liquefaction, HA-360 demonstrates exceptional thermo-stability at a temperature range of 103 to 107ºC, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently.
 
Concentration of Calcium
The presence of calcium increases the thermal stability of HA-360. This enzyme requires a very low calcium concentration and calcium additions of 20 to 50 ppm (dry solids basis) are sufficient to ensure enzyme stability.
 
Inhibitors
Copper, titanium, and cobalt ions are moderate inhibitors for HA-360. Aluminum, lead and zinc ions act as strong inhibitors.
 
Dosage Guidelines
In general, first adjust the pH to 5.4 to 6.0, then add HA-360. Calcium is not needed. After this enzyme is added, heat the slurry to liquefy at a temperature range of 83 to 86ºC for 90 to 150 minutes. The final DE value should be maintained at 10 to 12.
Dosage of HA-360 is dependent on the starch substrate, application, process, substrate concentration and other factors. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to routine use of this product. A good starting point for dosage rate is 0.16 to 0.20KG/TDS.
 
Packaging, Storage & Shelf-life 
  • Standard packaging is 25kg, 30kg food-grade HDPE drums or 1125 kg IBC totes.
  • Typical shelf-life is eighteen months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from sunlight.
  • This product has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperature 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 the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.

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