(Alpha) Amylase Enzyme
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alpha amylase enzyme
Alpha-Amylase is made from the best strain of Bacillus Licheniformis through deep fermentation and extraction technique. Due to excellent heat stability, this product is widely used in starch, glucose, maltose, dextrin, HFCS, beer oligosaccharides, alcohol, MSG, organic acid, food, textile, paper milling and etc. This product is known as has following advantages: fast liquefaction of starch, fast protein flocculation and easy filtration. Its high quality and good recovery make process simple, cost cutting and saving energy and facilities.
This enzyme can randomly hydrolyze the interior alpha-1, 4-glucosidic bond of starch at high temperature, yielding soluble dextrin, oligosaccharides with small quality of glucose and maltose, reduce the viscosity remarkably.