alpha amylase used to break down starch customized enzyme activity specifications

    Alpha Amylase are derived via microbial fermentation processes, with their primary substrates encompassing starch, glycogen, and cyclodextrin. By catalyzing the hydrolysis of α-1,4-glycosidic linkages, these enzymes effectively lower the viscosity of food systems. Additionally, they are capable of liquefying the gelatinized starch component in oats into dextrin, which not only reduces material viscosity but also streamlines subsequent production procedures.

Starch sugar,

monosodium glutamate

fermentation industry

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.