Liquid Thermostable α-amylase for Fast Starch Liquefaction and Viscosity Reduction

Thermostable alpha-amylase is obtained through the submerged fermentation of Bacillus licheniformis, followed by a series of purification and formulation steps. The enzyme's high-temperature resilience enables it to effectively liquefy starch and decrease its viscosity during the gelatinization process, providing numerous advantages for starch sugar production. This enzyme is part of the hydrolytic enzyme family, cleaving α-1.4 glycosidic bonds within starch to produce dextrin, oligosaccharides, and a small quantity of glucose.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1371