Amylase Enzyme


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an alpha-amylase from Bacillus subtilis used for
starch liquefaction at relatively high temperature, producing soluble dextrins as well as some small amounts of maltose and glucose. The enzyme is an endo-α-
amylase randomly hydrolyzing the α-1,4-glucosidic linkages of starch, and decreasing rapidly the viscosity.

Application Dosage level Recommendation:

200-300 g per ton of

Application at pH 6.0–7.0
and temperature 60-80°C.

Optimum conditions:
pH 6.0-6.5 / 65-75°C

Upon requirement, it may be recommendable to enhance the enzyme stability
at the higher temperature by adding calcium ions to the slurry (50-100 ppm).

Weight N/A

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