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Alpha Amylase

Description

Derived from genetically engineered strain of bacteria, Alpha Amylase  randomly cleaves α-1,4 – glucosidic linkages in starch and its degradation products. Water soluble oligosaccharides of varying lengths are produced as a result of hydrolysis. This helps in reducing the viscosity of gelatinized starch, thus increasing the efficiency of sugar crystallization and recovery process.Alpha_Amylase

Advantages

  • Acts at high temperature and at low PH thus offering flexibility in process control.
  • High specificity for inner bonds of starch polymer as compared to end sugar unit, thereby making it more effective in hydrolyzing starch.
  • Does not form maltose hence final product is not affected.
  • Eco friendly and biodegradable and its application reduce chemical consumption.

DOSAGE GUIDELINES

Parameters Guidelines
Batch 2-3 ppm of cane juice to be dosed in the third evaporator
Temperature 900 C to 950 C
PH  5.8 – 7.0

PROPERTIES

ACTIVITIES  PROPERTY
Form Clear Brown Liquid
Odor Slight Fermentation
Solubility Miscible in Water
PH   (1 % Solution) 4.5 ±  1.0

PROTEIN STABILITY

Stable over a wide PH and temperature range making it most promotes hydrolysis of dextran thereby reducing viscosity resulting in improved refine.

PACKING

Alpha Amylase  is available in standard 25 kg drums but can be custom packed on request.

STORAGE AND SHELF LIFE

Alpha Amylase should be stored in cool and dry environment. When stored in closed containers at temperatures less than  350 C it maintains its activity for a period of 9 – 12 months.

SAFETY & ENZYME HANDLING

Alpha Amylase is non carcinogenic and is perfectly safe to  handle. However prolonged contact is not advised as this may irritate skin, eyes and other mucous membranes. Inhalation of enzyme must should be avoided. In case of contact with eyes or other sensitive organs, rinse with clean water for at least 15 minutes.