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.
Supplier CD BioSciences Bio Sustainable
Product # IE-1201
Pricing 25 kgs/Jerry can, 1,125 kgs/barrel, Inquire
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