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| No.8753618

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Information Name: | Suppliers food grade α-amylase |
Published: | 2013-03-29 |
Validity: | 365 |
Specifications: | 1 * 25 |
Quantity: | 9000.00 |
Price Description: | |
Detailed Product Description: | 1, product traits: brown powder; shallow or brown non-viscous liquid. Tan powder soluble in water, with enzyme peculiar smell, no deliquescence caking phenomenon. Liquid, with the peculiar smell of the enzyme. Allow a small amount of condensate. 2, the mode of action: it random hydrolysis of starch, glycogen and its degradation was internal а-1.4 glucosidic bond, optionally cutting the growth of varying lengths chain dextrin and pullulan are no rules form decomposition, so that the starch paste viscosity decreased rapidly. 3, thermal stability: below 60 ℃ relatively stable, the optimum temperature of 60-70 ° C, with the temperature between 70-90 ℃ reaction faster, but also accelerated inactivation, suitable for up to 90 ℃ the liquefaction process. The PH value stability: PH6.0-7.0 is more stable, optimum PH6.0 the PH5.0 following inactivation heavier. Calcium concentration of the enzyme activity: calcium ions on the stability of the enzyme activity improved; calcium, complete loss of enzyme activity. PH values ??of stability and calcium: the presence of calcium, the PH value range of the enzyme activity augmented, calcium enzyme, the enzyme PH value range is narrow. This product is suitable for the food industry: malt sugar, beer, wine, glucose, alcohol, liquor, MSG, antibiotics and other industrial liquid "process can also be used silk rayon, chemical fiber, textile and other industries requiring high quality" retreat pulp "process. ② fungal α-amylase is a microbial fermentation to produce an α-amylase enzyme from the genus Aspergillus. Different and bacterial α-amylase, fungal α-amylase, the optimum temperature of about 55 ℃, exceeding 60. ℃ start inactivation; starch hydrolysis products are mainly high levels of maltose and oligosaccharides and The small amount of glucose. High optimum temperature of the bacterial α-amylase (medium temperature α-amylase 70 - 80 ° C, the high temperature α-amylase at 95 to 105 ° C), the main product of the hydrolyzed starch is dextrin. Therefore, bacterial alpha-amylase can only be used for the fermentation industry, and fungal alpha-amylase is widely used in the production of starch syrup, oligosaccharides, beer, baked goods, flour products, has a very broad market prospects. Usage: enzyme preparation. Suppliers of α-amylase, α-amylase price, the use of α-amylase, α-amylase enzyme preparation, an α-amylase, α-amylase enzyme wholesale. Welcome to the new and old customers to negotiate! |
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Copyright © GuangDong ICP No. 10089450, Zhengzhou Ruiheng Chemical Co., Ltd. All rights reserved.
Technical support: ShenZhen AllWays Technology Development Co., Ltd.
AllSources Network's Disclaimer: The legitimacy of the enterprise information does not undertake any guarantee responsibility
You are the 12392 visitor
Copyright © GuangDong ICP No. 10089450, Zhengzhou Ruiheng Chemical Co., Ltd. All rights reserved.
Technical support: ShenZhen AllWays Technology Development Co., Ltd.
AllSources Network's Disclaimer: The legitimacy of the enterprise information does not undertake any guarantee responsibility