Liquid Mid-Temperature α-amylase for Starch Hydrolysis Liquefaction Viscosity Reduction
Low-temperature α-amylase (AAL) is produced by submerged fermentation of Bacillus subtilis followed by purification and formulation. The product is not as heat-stable as thermostable α-amylase, bringing the benefit of easy inactivation.
This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch, glycogen, etc., producing dextrin, oligosaccharides a small amount of glucose.
This product belongs to family of hydrolytic enzyme, attacking α-1.4 glycosidic bond in starch, glycogen, etc., producing dextrin, oligosaccharides a small amount of glucose.
| Supplier | CD BioSciences Bio Sustainable |
|---|---|
| Product # | IE-1370 |
| Pricing | 25 kg/Jerry can, Inquire |