Heat-stable Alpha-Amylase TH-2 is produced from selected strains of Bacillus licheniformis through submerged and refining extraction process. It is an endoamylase that can efficiently decrease 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 oligosaccharide s under high temperature and low pH conditions.
Alpha-Amylase TH-2 has superior thermal stability and a wide range of pH tolerant. It is especially suitable for the desizing
of textiles such as cotton, silk, polyvinyl alcohol fibers, rayon fibers, blended fabrics, dyed poplin, etc.
Declared Enzyme: Alpha-Amylase
Systematic Name: EC 220.127.116.11, alpha-1,4-glucan 4-glucanohydrolase
Activity: 20,000 U/ml (minimum)
Appearance: Sepia brown liquid
Product pH: 5.8 to 6.8
Specific gravity: 1.10 to1.25 g/ml
Effect of pH
TH-2 is active over a wide pH range, depending on the application conditions. The optimal pH is 5.4 to 6.4.
Effect of Temperature
Optimum temperature of TH-2 for interval liquefaction is above 77ºC. It liquefies starch substrates promptly at 85 to 90ºC and demonstrates exceptional thermal stability at 100ºC. The exact temperature optimum depends on actual processing conditions, such as pH, concentration of substrate, processing time, etc.
Concentration of Calcium
The presence of calcium plays a protective role for the thermal stability of this enzyme. TH-2 requires a very low calcium concentration, i.e. 5 to 20 ppm will be sufficient to ensure its thermal stability.
Copper, titanium, and cobalt ions are moderate inhibitors for TH-2, whereas aluminum, lead and zinc ions act as strong inhibitors.