OGO High temperature acid alpha-amylase - Citric a

OGOHigh temperature acid alpha-amylase—— Citric acid Excellent performance with no added calcium under most conditions Stability at low pH Higher DX upon sacchrification Less color substances formation Less non-fermentable sugar Brief introduction : OGO High temperature acid α-amylase from Bacillus licheniformis is produced by the submerged fermentation, ultrafiltration and other refining processes with excellent thermal stability. Characteristics : 1. Temperature: the optimum temperature is above 95°C, fast liquefation of starch at 95 - 98°C, keep active for 110°C, in the process of the continuous jet liquefaction, the instantaneous temperature can be 105 - 110°C; 2. Activators: Calcium ion affects the active stability of enzyme: It is not sensitive to Ca2+, about 50-70ppm of Ca2+ is good enough; 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. Usage method : The temperature of industrial conditions is recommended 93-105°C, when using the jet liquefaction process, the instantaneous temperature can be up to 115-120°Cat pH5.0-7.0. Adjusting pH and adding Calcium ions firstly, then plus the product. When using high hardness water (more than 10 German degrees) ingredients, the Calcium ions may not added. Expiration date : The liquid enzyme for 6 months under the recommended storage conditions.