Alpha-Amylase BAA-400 contains a hydrolyzing α-amylase made from submerged culture of Bacillus subtilis through extraction and refining processes.
BAA-400 is widely applied to the production of brewing such as beer, rice wine, soy sauce, vinegar, etc. BAA-400 can be used in the juice industry as well.
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: 5.0 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
The effective temperature for BAA-400 is 30∼90°C; Optimum temperature range is 60∼70°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 ions. The pH range of enzyme activity is broadened with the presence of calcium and narrowed without it.
Application & Benefits
Brewing industry:
Effectively reduces the viscosity of starch
Reduce processing time and product cost
Desirable saccharification and fermentation results
Maximize the utilization of raw materials and auxiliaries
Juice processing
In juice production, BAA-400 can be used together with Glucoamylase to solve the stability problem of making drinks from raw materials with high starch content, such as lotus seeds, water chestnut, chestnut, and raw materials with low starch content, such as apple, pear, and kiwi. With the synergy action of amylase and glucoamylase, the starch in the raw material is converted into glucose and soluble small molecular sugars, thus avoiding the combination of starch granules to form precipitation.
Packaging, Storage & Shelf-Life
- 25kg, 30kg HDPE drums or 1125 kg IBC totes. Customized packaging is also available upon request.
- Typical shelf-life is 18 months provided it is stored at 0-10°C in its original packaging, sealed and unopened, protected from direct sunlight.
- Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, therefore should be avoided.
Safety & Enzyme Handling
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 Safety Data Sheet.
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