Thermostable α-Amylase for Liquefaction in Starch Industry
It is a starch-hydrolyzing alpha-amylase with high heat and pH stability derived from a selected strain of Bacillus licheniformis. The enzyme is an endo-amylase that randomly hydrolyses alpha-1, 4-glucosidic bonds to reduce the viscosity of gelatinized starch, producing soluble dextrin’s and oligosaccharides.
| Supplier | Creative Enzymes |
|---|---|
| Product # | ASE-3101 |
| Pricing | 100 ug, contact supplier for pricing |
| CAS | 9000-90-2 |