Starch Sugar High-Temperature α-Amylase Amer for Starch Liquefaction
Thermostable alpha-amylase is produced through submerged fermentation of Bacillus licheniformis, followed by purification and formulation. This enzyme offers several key benefits:
- Efficient development of dextrose equivalent (DE)
- Rapid reduction in viscosity
- Minimal color formation
- Excellent performance typically without the need for additional calcium
As a hydrolytic enzyme, it targets the α-1,4 glycosidic bonds in starch, breaking them down into dextrins, oligosaccharides, and small amounts of glucose. Its high thermostability allows for swift viscosity reduction of starch paste during gelatinization.
- Efficient development of dextrose equivalent (DE)
- Rapid reduction in viscosity
- Minimal color formation
- Excellent performance typically without the need for additional calcium
As a hydrolytic enzyme, it targets the α-1,4 glycosidic bonds in starch, breaking them down into dextrins, oligosaccharides, and small amounts of glucose. Its high thermostability allows for swift viscosity reduction of starch paste during gelatinization.
| Supplier | CD BioSciences Bio Sustainable |
|---|---|
| Product # | IE-1201 |
| Pricing | 25 kgs/Jerry can, 1,125 kgs/barrel, Inquire |