THERMOSTABLE ALPHA AMYLASE
BioConvert – ALKA (Thermostable Alpha Amylase for Liquefaction)
BioConvert – ALKAis a starch-hydrolyzing alpha-amylase with high heat and pH stability derived from a selected strain of Bacillus licheniformis. The enzyme is an endo-amylase that randomly hydrolyses alpha-1, 4-glucosidic bonds to reduce the viscosity of gelatinized starch, producing soluble dextrin’s and oligosaccharides.
BioConvert – ALKAoffers the following benefits in Starch Industry:
Excellent performance with no or low calcium addition under most conditions.
High temperature stability.
Improved low pH stability.
Process flexibility and robust performance.
Eco-friendly & Biodegradable.
CHARACTERISTICS & PROCESSING PARAMETERS:
|Operative pH range||5 - 10|
|Operative Temperature range||20°C - 110°C|
|Solubility||Soluble in water|
|Process Parameter||Recommended Range|
|Dry Substance||25 - 38 % w/w|
|Operative pH range||5.3 - 5.8|
|Operative Temperature range||Primary: 100 - 105° C for 5 - 10 min|
|Solubility||Secondary: 95° C for 90 - 120 min|
The activity can be customized according to performance requirements or current use.
The optimal usage level of Thermostable Alpha-amylase in liquefaction depends on processing parameters such as type of Raw material, Processing time, pH, Temperature and DS (Dry substance). A typical BioConvert – ALKA dosage rate for liquefaction of wet milled starch is 0.04 - 0.08 % w/w DS. For dry milled grain mash, a typical dosage is 0.08 to 0.16 % w/w DS. An initial minimum enzyme dosage of 10 - 12 Units/g DS (0.57 - 0.69 kg/MT DS) is recommended for wet milled starch and a starting dosage of 20 – 22 Units/g DS (1.2 – 1.3 kg/MT DS) is recommended for dry milled grain mash under most conditions.
It conforms to the quality specifications as recommended by JECFA / FCC for food enzymes.
It is available in 25 KG & 50 KG HDPE Drums.
Cool & dry conditions are recommended. Extended storage or adverse conditions may lead to higher dosage requirement.
It can be stored in closed container up to six months at 25°C.
Enzyme preparation belongs to protein, which may induce sensitization and or cause allergic reactions in sensitive individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops,consult a doctor. MSDS is available on request.
As each country has its own specific food regulations, the user is requested to ensure that the enzymatic preparation complies with the applicable legislation.