Description
Heat-stable Alpha-Amylase HS-400 is derived from Bacillus licheniformis by submerged fermentation and refining extraction process. HS-400 is an endoamylase which can rapidly decrease the viscosity of a gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the |¨¢-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.
HS-400 is applied to the starch liquefaction in ethanol industry.
Characterisitcs
Declared Enzyme: Alpha-Amylase
Systematic Name: 1,4-|¨¢-D-glucan glucanohydrolase
Activity: 40,000 U/ml (minimum)
Appearance: Light to dark brown liquid
Product pH: 5.8 to 6.8
Specific gravity: 1.15 to 1.25 g/ml
EFFECT OF PH
HS-400 is active over a wide range of pH, depending on the application. For maximum activity, the optimal pH is 6.0 to 6.4. At a temperature of 25¡ãC, the stable pH range is 5.0 to 10.0. The actual pH optimum depends on actual process conditions including temperature, substrate concentration and processing time.
EFFECT OF TEMPERATURE
Optimum temperature of HS-400 for interval liquefaction is above 90¡ãC. HS-400 liquefies starch substrates efficiently at 95 to 97¡ãC and is still highly active at 100¡ãC. This product demonstrates exceptional thermal stability at temperatures from 105 to 110¡ãC, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently. At a temperature above 105¡ãC, the enzyme stability decreases rapidly. The exact temperature optimum depends on actual processing conditions including pH, substrate concentration and processing time.
PACKAGING
This enzyme is often packaged in 25kg or 30kg non-hazardous plastic drums, or 1200 kg IBC totes.
Customized packaging is available upon request.
STORAGE
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25¡ãC in its original packaging, sealed and unopened, protected from the
sunlight. Its shelf-life will be eighteen months if it is stored properly at 0¡«10¡ãC. Prolonged
storage and/or adverse conditions such as higher temperatures may lead to a higher dosage
requirement.
High-temperature alpha-amylase Appearance: liquid with low subsidence Colour: snuff colour Odour: normal microbion fermentation odour Ph: 5.5-8.0, optimum 6.0-6.5 Bulk density: 1.05-1.35g/ml Activity temperature: 80-110 celsius degreeª, favorable 95-105 celsius degreeª Enzymatic activity: 25, 000 u/ml Calcium ion consistency: calcium ion at 50-70ppm can protect enzyme 25kgs/drum; 1, 125kgs/drum
Low-temperature alpha-amylase Appearance: liquid with low subsidence Colour: brown Odour: normal microbian fermentation odour Ph: stable 5.5-7.0, optimum 6.0-6.5, inactive seriously under 5.0 Bulk density: 1.25 g/ml Enzymatic activity: 2, 000 u/ml Activity temperature: favorable 85-90 celsius Liquidize instantly Calcium ion consistence: calcium ion can protect the product 25kgs/drum; 1, 125kgs/drum
DESCRIPTION Glucoamylase PUREMEI PG is made from NON-GMO strains of Aspergillus niger through submerged fermentation, extraction and refining processes. PUREMEI PG has a high conversion rate of starchy substrates into fermentable sugars. It can hydrolyze a-D-1, 4 glucosidic bonds from the non-reducing end of starch one after. It can also hydrolyze the a-D-1, 6 glucoside branch bonds of starch and cleaves the a-1, 3 bonds to release glucose. PUREMEI PG is designed with a robust glucoamylase activity for saccharification in fuel ethanol production. Use of PUREMEI PG provides higher ethanol yields, faster fermentations, and lower residual starch levels. PRODUCT CHARACTERISTICS Declared Enzyme: Glucoamylase Systematic Name: EC 3.2.1.3, 1,4-alpha-D-glucan glucohydrolase Appearance: Sepia brown liquid Activity: 130,000 U/ml (minimum) Product pH: 3.0 to 5.0 Specific gravity: 1.10 to 1.20 g/ml EFFECT OF PH The optimal pH for PUREMEI PG is 4.0 to 4.5. EFFECT OF TEMPERATURE The effective temperature range for PUREMEI PG is 30 to 65°C. The optimal temperature range is 55 to 60°C. PRODUCT APPLICATIONS AND BENEFITS PUREMEI PG is used to saccharify liquified mash from various sources including corn, milo, barley, wheat, rice, potatoes and tapioca. The resultant glucose product is fermented by yeast or another appropriate microorganism to yield ethanol. For ground-grain processing plants using simultaneous saccharification fermentation (SSF), PUREMEI PG may be added directly to the fermenter. For ground-grain dry mill plants and for wet mill plants using a separate pre-saccharification step prior to fermentation, PUREMEI PG may be added to the cooling mash or liquefied starch when the temperature reaches 55 to 60°C. Temperatures above 65°C can result in loss of activity rapidly. DOSAGE GUIDELINES PUREMEI PG is generally added at a level of 0.065 to 0.085% w/w (dry solids basis). The actual dosage depends on the actual processing conditions including raw materials, temperature, reaction time, pH and the desired results in individual ethanol plants.
Alkaline protease Alkaline protease is made from bacillus licheniformis 2709 through cultivation and extraction technique. This product can catalyze the hydrolysis of protein under alkaline condition (ph 9-12). It is mainly used in the industry of detergent, leather depilation, silk degumming and protein hydrolysis etc. Appearance: powder Colour: snuff color Odour: normal fermentation odour Ph: stable 9-12, optimum 9-10.5 Enzymatic activity: 800, 000u/g; 1, 000, 000u/g Activity temperature: 40-45 celsius degree Calcium ion consistency : calcium / manganese ion can protect and active this product; copper / mercury ion can suppress this product. 25kgs/bag (drum)
Glucoamylase Appearance: liquid with low subsidence Colour: brown Odour: normal fermentation odour Ph: stable 3.5-5.0, optimum 4.2-4.6 Enzymatic activity: 130, 000 u/ml Activity temperature: favorable at 58-60 celsius degree Calcium ion consistency: calcium ion can protect the product 25kgs/drum; 1, 125kgs/drum
Phytase Phytase is made from the strain of pichia pastoris through cultivation and extraction technique. It can degrade phytic acid into inositol or phosphoinositide and phosphoric acid. This products can eliminate the simple stomach animalí»s anti-nutrient action due to non-decompose of phytic acid so as to improve the utility of nutrition. At the same time, to reduce the environmental pollution caused by using of phosphorus. Appearance: powder/granular Colour: yellow or yellowish Odour: normal microbian fermentation odour Enzymatic activity: 5, 000 u/g; 10, 000 u/g 15kgs/bag; 25kgs/bag
Supplier: Glucoamylase, heat stable alpha amylase, fungal alpha amylase, acid protease, neutral protease, catalase, lipase
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