Thermostable α-amylase for Efficient Viscosity Reduction and Starch Liquifaction in Ethanol Production

Thermostable Alpha-Amylase is produced by submerged fermentation of Bacillus licheniformis, followed by purification and formulation. The enzyme’s high-temperature resistance enables it to efficiently liquefy starch and reduce viscosity during gelatinization, providing significant benefits for starch sugar processing and related industries.
This enzyme belongs to the family of hydrolytic enzymes and targets α-1,4-glycosidic bonds in starch. It produces dextrins, oligosaccharides, and a small amount of glucose.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1252