alpha-Amylase (medium temp) High activity amylase for digesting starch at medium temperatures.

Applications: Agriculture, Starch Processing, Food Processing, Brewing, Baking, Biofuels. 

Properties: Our amylase is a medium temperature α-amylase produced by submerged fermentation of Bacillus subtilis. The enzyme is an endo-amylase, hydrolysing 1,4-α-glycosidic linkages in amylase & amylopectin at random, producing dextrins of different chain lengths & oligosaccharides. This results in a rapid decrease in the viscosity of starch solutions.

Reaction:

Starch + H₂O → dextrins, maltotriose and maltose

• Activity: Activity minimum 2,300 FAU/g.
• Appearance: Brown liquid

• Bulk density: 1.2–1.25 g/mL
• Certification: Food grade, ISO 22000
• Temperature range: 15–65°C
• Denaturation temperature: 75°C
• pH range: 3.5–8.0
• Storge: 12 months (see PDF for details)