OGO Bacterial alpha-amylase - Beer

OGOBacterial alpha-amylase —— BeerOGOBacterial α-amylase together with glucanases are used in the Beer production, which can substantially increase the efficiency of the Beer productionBrief introduction : OGO bacterial α-amylase from Bacillus subtilis is produced by the submerged fermentation, ultrafiltration and other refining processes with high efficiency and excellent heat-resistant performance, which is widely used in alcohol, beer, monosodium glutamate, starch sugar and other fermentation industry based on the liquefaction of starch etc. Characteristics : 1. Temperature : Optimum temperature is 50-70°C and the maximum temperature for the liquefaction process of the starch is 90°C. Over 60°C, the liquefaction reaction of the starch is accelerated as the temperature increases, but the inactivation of BAA is also accelerated; 2. Activators : Calcium ion affects the active stability of enzyme. Calcium ions make great contribution to the stability of the enzyme. For liquefaction of starch, the addition of 50-70 ppm calcium is recommended; 3. Inhibitor : Copper, titanium, cobalt and other metal ions have some influence on this product. Lead, aluminum, zinc and other metal ions have stronger inhibitory effect at this product. Dosage : 0.2-0.5 U / g of material, The specific addtion of amount of enzyme should be based on the actual situation. Expiration date : The liquid enzyme for 6 months under the recommended storage conditions.