Amylase Enzyme

850025000

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Description

Amylase is widely used for high temperature liquefaction applications in the starch, alcohol, brewing, & ethanol industries. The enzyme is also a highly effective desizing agent for the textiles industry.

Application Dosage level Recommendation Starch liquefaction 250–350 gram per ton of cereal Application at pH 5.0–7.0 and temperature up to 100°C Optimum conditions of use: pH 5.5-7.0 and 75-95°C Upon requirement, it may be recommendable to enhance the enzyme efficacy by adding calcium ions to the substrate mixture (50-100 ppm)

About our Amylase:

  • Optimum pH range of 5.5-7.0 (effective range 5.0-8.0).
  • The enzyme is very heat stable, active over a temperature range from 90°C to 100°C, with an optimum performance at 90 to 95°C.
  • With an activity not below 12.000 TA Units per gram has shown to best perform when used under the following conditions: Application Dosage level Recommendation Starch liquefaction 250–350 gram per ton of cereal Application at pH 5.0–7.0 and temperature up to 100°C Optimum conditions of use: pH 5.5-7.0 and 75-95°C Upon requirement, it may be recommendable to enhance the enzyme efficacy by adding calcium ions to the substrate mixture (50-100 ppm).
Weight N/A

Recommendation for Liquid Yeast

  • Framgarden

    This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]

    • Flocculation: High
    • Attenuation: 73-80%
    3000

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  • Funky Pineapple

    This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]

    • Flocculation: Low
    • Attenuation: 73-80%
    3000

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  • Recommendation for Dried Yeast

  • Sour Hour Dried Yeast (500g)

    This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]

    • Flocculation: Low
    95003,60000

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  • Pinnacle MG+ – Distillers Yeast

    WHC Lab are pleased to offer the PINNACLE DISTILLERS YEAST MG+. It is a active dry yeast well-suited for use in both malt and grain fermentation’s. It has the collective capability to tolerate high gravity and temperature. Has a high cell count (>1 x 1010 cells/g) • Rehydrates well in direct pitch applications • Is […]

    17500

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