Product Characteristics
Declared Activity | 4,000 u/ml |
Production Organism | Bacillus subtilis |
Physical Form | Liquid |
Color | Brown
Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. |
Odour | Normal microbial fermentation odour. |
Production Method | Produced by submerged fermentation, separation and extraction technology. |
Definition of Unit | 1 unit of Low-Temperature α-Amylase equals to the amount of enzyme which liquefies 1g of soluble starch at 60℃ and pH6.0 in 1h. |
Product Specification
| Lower Limit | Upper Limit |
Enzyme activity | 4,000 u/ml |
|
Lead |
| 5 mg/kg |
Arsenic |
| 3 mg/kg |
Total viable count |
| 50,000 CFU/ml |
Coliform Bacteria |
| 30 CFU/ml |
Escherichia coli |
| 10 CFU/ml
3 MPN/ml |
Salmonella | Not Detected/25ml |
|
Reaction Parameters
| Activity Temperature | 40℃-85℃ |
Optimum Temperature | 60℃-75℃ |
Activity pH | 5.0-7.0 |
Optimum pH | 5.0-6.0 |
Dosage
For beer industry: The recommended dosage is 0.4-0.8L of the enzyme preparation per ton of total raw materials, added at liquefaction. However, the optimal dosage depends on the composition of the raw materials and the specific process parameters and should be determined by testing different dosages at the brewery.
For alcohol industry: Add this enzyme 0.4-1L per ton of total raw materials with pH 5.0-6.0.
For fruit juice industry：Improve the transmittance of juice and prevent turbidity. Dosage is 0.02-0.1L/T juice pulp.
Recommended Storage
Best Before | When stored as recommended, the product is best used within 6 months from date of delivery. |
Shelf Life | 6 months at 25℃, activity remain ≥90%; Increase dosage after shelf life. |
Storage Conditions | This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement. |
Packaging
25kgs/drum; 1,125kgs/drum.
Safety and Handling Precautions
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.