OGO High temperature acid alpha-amylase - Ethanol

OGOHigh temperature acid alpha-amylase—— Ethanol Excellent performance with no added calcium under most conditions Stability at low pH Less non-fermentable sugarBrief introduction : The 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. 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. Dosage : The amount of the addition is vary with starch substrate, liquefaction equipment and controlled conditions, and many other factors. To obtain the best use of enzyme, it is recommended to use before you go into a series of small liquefaction test. General liquefaction of starch,the amount of the addtion is 0.3-0.8ml (20000U/mL) /Kg starch. Expiration date : The liquid enzyme for 6 months under the recommended storage conditions.