Food grade α-amylase for starch liquefying in beer brewing and alcohol production
α-Amylase T70 is a food-grade heat-stable enzyme for starch hydrolysis. It can effectively liquefy the starch by hydrolyzing the α-D-1,4 glycosidic bond under a wide range of pH, thus rapidly decrease the viscosity of the starch, and produce soluble dextrin. T70 maintains a high enzyme activity even at a pH value below 4.0, so it can be used in the liquefaction and gelatinization of corn starch and rice in the beer brewing and alcohol production processes.
| Composition |
| α-Amylase |
| Edible Salt |
| Water |
Characteristics
α-Amylase activity:≥70,000 U/mL
pH: 5.8-6.8
unit weight: 1.10-1.25g/mL
Compliance with requirements of GB 1886.174-2016 National Food Safety Standard Food Additives Food and Industrial Enzyme.
α-Amylase T70 works effectively between pH 4.0 to 7.5, and the optimal pH is between 4.5 to 6.5. If the temperature condition is optimal, T70 works under any pH value.
α-Amylase T70 works effectively between 70℃ to 95℃. The higher the temperature, the faster the liquefaction process.
No extra calcium addition is needed during the process, as starch and water typically contain some calcium ions.
Benefits
- Rapidly decrease the viscosity of starch that contains a high ratio of solid content.
Application
Recommend dosage is 0.2-0.3 L/ ton of auxiliary material. Dosage should be adjusted according to the production conditions.
Add warm water into the mash tun, add raw and auxiliary materials while mixing, add the enzyme, mix well and raise the temperature.
Storage
Preserve in a cool and dry area with good ventilation at 25℃. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.
Shelf-life
12 months at room temperature (25℃).
Safety
Avoid inhaling enzyme powder. Rinse immediately for 15 minutes with water if contact with skin or eyes.
Product Tags:
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Heat Stable 70000 U/ML α Amylase Enzyme For Starch Liquefying Images
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