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Heat-Stable Alpha-Amylase HS-320 for Starch Sugar with Factory Direct Supply

Model NO.: Alpha-Amylase HS-320
HS Code: 3507909000
Model NO.: Alpha-Amylase HS-320
HS Code: 3507909000
DESCRIPTION
Heat stable Alpha-Amylase HS-320 is derived from 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.
 
CHARACTERISTICS
Declared Enzyme:
Alpha-Amylase
Systematic Name:
1,4-α-D-glucan glucanohydrolase
Activity:
40,000U/ml (minimum)
Appearance:
Light to dark brown liquid
Product pH:
5.8 to 6.8
Specific gravity:
1.15 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. See Figure 1 and Figure 2. The exact pH optimum depends on actual process conditions, including temperature, substrate concentration and processing time, etc.
 
EFFECT OF TEMP
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 (See Figure 3 and Figure 4). The exact temperature optimum depends on actual processing conditions including pH, substrate concentration and processing time.

 
USAGE GUIDELINES
In general, first adjust the pH at 6.0 to 6.4 and then add calcium (50 to 70ppm dry solids basis) before adding HS-320.
Calcium is not needed when extremely hard water (above 10 German degrees) is used. After the enzyme is added, heat the slurry to liquefy.

Dosage
Dosage of HS-320 is dependent on the actual conditions including starch substrate, application, process, substrate concentration, etc. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to the routine use of this product. A good starting point for dosage rate is 0.2 to 0.6 kg/TDS.
 
STORAGE
HS-320 has been formulated for optimal stability. Its typical shelf-life is six months provided it is stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months provided that it is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement.
SAFETY & 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 Material Safety Data Sheet.
DESCRIPTION
Heat stable Alpha-Amylase HS-320 is derived from 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.
 
CHARACTERISTICS
Declared Enzyme:
Alpha-Amylase
Systematic Name:
1,4-α-D-glucan glucanohydrolase
Activity:
40,000U/ml (minimum)
Appearance:
Light to dark brown liquid
Product pH:
5.8 to 6.8
Specific gravity:
1.15 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. See Figure 1 and Figure 2. The exact pH optimum depends on actual process conditions, including temperature, substrate concentration and processing time, etc.
 
EFFECT OF TEMP
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 (See Figure 3 and Figure 4). The exact temperature optimum depends on actual processing conditions including pH, substrate concentration and processing time.

 
USAGE GUIDELINES
In general, first adjust the pH at 6.0 to 6.4 and then add calcium (50 to 70ppm dry solids basis) before adding HS-320.
Calcium is not needed when extremely hard water (above 10 German degrees) is used. After the enzyme is added, heat the slurry to liquefy.

Dosage
Dosage of HS-320 is dependent on the actual conditions including starch substrate, application, process, substrate concentration, etc. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to the routine use of this product. A good starting point for dosage rate is 0.2 to 0.6 kg/TDS.
 
STORAGE
HS-320 has been formulated for optimal stability. Its typical shelf-life is six months provided it is stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months provided that it is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement.
SAFETY & 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 Material Safety Data Sheet.

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