invertase ❯  alpha-amylase ❯  beta-glucanase ❯  transglutaminase ❯  pectinase ❯  lipase ❯  glucoamylase ❯  glucoseoxidase ❯  calcium lactate ❯ 

alpha-amylase

Alpha-amylase ENZIM - the enzyme catalyzes the hydrolysis of the alpha-1,4-glycosidic bonds of starch, which leads to a rapid decrease in the viscosity of the pasteurized solutions of starch. The final products of the action of alpha-amylase on starch are low-molecular soluble dextrins with a low content of mono- and disaccharides (glucose and maltose).

Alpha-amylase is an enzyme of wide application and is effectively used in technological processes in various industries: the production of alcohol, synthetic detergents (SMS), bakery products, pulp and paper and textile industries.

Alpha-amylase bacterial high temperature

The enzyme preparation is obtained as a result of directed deep fermentation of the strain Bacillus licrmniformis.

 — The form of the preparation: - Liquid.
 — Enzyme activity: - 900 units/ml.
 — Temperature range of the preparation: - 30-110 °С.
 — The optimum action: - рН 6,5 - 7,5.

 

Alpha-amylase bacterial medium temperature

 — The form of the preparation: - Liquid.
 — Enzyme activity: - 2000 units/ml.
 — Temperature range of the preparation: - 30-80 °С.
 — The optimum action: - рН 6,0 - 6,5.

Alpha amylase mushroom

The enzyme preparation is obtained as a result of directed deep fermentation Aspergillus оryzae.

 — The form of the preparation: - Dry.
 — Enzyme activity: - 5000, 10000 units/g.
 — Temperature range of the preparation: - 30-80 °С.
 — The optimum action: - рН 6,0 - 6,5.

Packaging

Plastic canister 1, 5, 20 l.

Storage conditions

Store at a temperature of + 2 ° C to + 15 ° C in a dry place protected from direct sunlight.

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