α -Amylase CAS: 9000-90-2 >50u/Mg "Liquefy" Starch Fast Desizing Less Pollution

• Customization: Available
• Certification: ISO
• Assay Method: HPLC
• Model NO.: >50U/mg
• Application Form: Powder
• Application: Health Care Products, Medicine
• State: Powder
• Extract Source: Amylase
• Transport Package: Drum/Carton/Bag
• Specification: >50U/g
• Trademark: QINGYA
• Origin: China
• HS Code: 1302199099
• Production Capacity: 1000kg

Product Description

Product physical and chemical properties

Product Name: α-Amylase

CAS:9000-90-2

EINECS No.: 232-565-6

Plant Latin name: 1,4-α-D-Glucan-glucanohydrolase

Molecular formula:/

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Product specifications: >50U/g

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Physical properties: Yellowish brown or white powder

Solubility: Slightly soluble in water, easily soluble in alkaline aqueous solution

Product overview
α-amylase, the system name is 1, 4-α-D-glucan glucan hydrolase, alias liquefaction amylase, liquefaction enzyme, α-1, 4-dextrin enzyme. Yellowish-brown solid powder or yellowish-brown to dark brown liquid with a water content of 5% to 8%. Soluble in water, insoluble in ethanol or ether. According to FAO/WHO, there are no special restrictions on ADI.


Quercetin safety:
The main ingredient of the drug, not directly edible, if accidentally into the eyes should immediately use a lot of water to clean and seek medical attention.

Storage:

Store in a cool, dry place away from light and high temperatures.
Packaging:

Negotiate or use double-layer plastic bags, 1 kg aluminum foil bags, 25 kg Drum

 Applications:
α-amylase is mainly used to hydrolyze starch to make cerealose, glucose and syrups, as well as to produce dextrin, beer, rice wine, alcohol, soy sauce, vinegar, juice and MSG. It is also used in the production of bread to improve the dough, such as reducing the dough viscosity, accelerating the fermentation process, increasing the sugar content and easing the aging of bread. It is used for pretreatment of cereal raw materials in infant food. In addition, it is also used in vegetable processing. Dosage: calculated by subtilis α-amylase (6000IU/g), the addition amount is about 0.1%

Main role
The only α-1, 4-glucoside bond in the molecular chain of hydrolyzed starch cuts the starch chain into short-chain dextrin, oligosaccharides and a small amount of maltose and glucose, so that the viscosity of starch rapidly decreases to achieve the purpose of "liquefaction".