Description
Product Information: Alpha-Amylase
Product Name: Alpha-Amylase
CAS Number: 9000-90-2
EC Number: 232-565-6
Description
Alpha-Amylase is a crucial enzyme that catalyzes the hydrolysis of starch into sugars. It is widely used in industries such as food, pharmaceuticals, textiles, and biofuels due to its ability to break down complex carbohydrates efficiently. Derived from microbial, fungal, or plant sources, this enzyme ensures optimal performance across a range of temperatures and pH levels.
Key Features
- High Activity: Ensures efficient starch conversion.
- Thermostability: Performs well under varying temperatures.
- Broad pH Range: Effective in diverse industrial environments.
- Eco-Friendly: Facilitates sustainable and green processes.
Applications
- Food & Beverage Industry:
- Used in baking to improve dough quality and crumb texture.
- Enhances the production of syrups, glucose, and maltose.
- Critical in brewing for starch liquefaction and saccharification.
- Pharmaceuticals:
- Assists in the formulation of digestive aids.
- Textiles & Detergents:
- Removes starch-based sizing agents from fabrics.
- Boosts cleaning efficacy in detergents.
- Biofuels:
- Converts starch into fermentable sugars for ethanol production.
Specifications
- Appearance: White to off-white powder or liquid form.
- Activity: Customized activity levels ranging from 10,000 to 150,000 U/g or higher.
- Optimal pH: 5.5–7.0.
- Optimal Temperature: 50–75°C.
- Solubility: Soluble in water.
Packaging
- Standard Options: Available in 25 kg bags, drums, or bulk packaging.
- Customization: Packaging tailored to specific customer requirements.
Storage & Shelf Life
- Storage Conditions: Store in a cool, dry place at 4–25°C. Avoid direct sunlight.
- Shelf Life: 12–18 months under recommended storage conditions.
Safety and Handling
- Non-toxic and biodegradable. However, use appropriate personal protective equipment (PPE) during handling to avoid inhalation or skin contact. Refer to the Safety Data Sheet (SDS) for detailed safety guidelines.
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