α-Amylase, heat-stable (BR, 40000u/g)

α-Amylase(heat-stable) is produced by fermentation and refined extraction from Bacillus licheniformis. This product is provided in solution form, with an enzyme activity of ≥500U/ml and has good high-temperature resistance characteristics. α-Amylase(heat-stable) is widely used in the production of starch sugars (glucose, maltose, dextrin, fructose, oligosaccharides), alcohol, beer, monosodium glutamate, food brewing, organic acids, textiles, printing and dyeing, papermaking, and other fermentation industries. It can rapidly hydrolyze the α-1,4-glycosidic bonds in starch molecules at higher temperatures, randomly breaking them into short-chain dextrins and a small amount of oligosaccharides, thereby rapidly reducing the viscosity of starch. With prolonged liquefaction time, a small amount of glucose and maltose is also produced. The optimal operating temperature for α-Amylase(heat-stable) is above 90°C, with rapid liquefaction at 95-97°C, and it still retains considerable activity at 100°C. The effective pH range for α-Amylase(heat-stable) is 5.5-8.0, with an optimal pH range of 5.8-6.5^[1,2].

Enzyme activity definition: Under conditions of 70°C and pH 6.0, the amount of enzyme required to liquefy 1mg of soluble starch into dextrin in one minute is defined as one enzyme activity unit.

References:
[1] Sajedi R H , Naderi-Manesh H , Khajeh K ,et al.A Ca-independent α-amylase that is active and stable at low pH from the Bacillus sp. KR-8104[J].Enzyme & Microbial Technology, 2005, 36(5-6):666-671.
[2] Simair A A . Production and Partial Characterization of α-Amylase Enzyme from Bacillus sp. BCC 01-50 and Potential Applications[J]. BioMed Research International, 2017.