alpha amylase enzyme powder use in industry of Feed fruit juice beverage and alcohol

     Alpha amylase is an amylase preparation with an optimal operating temperature range of 40-60°C. It catalyzes the hydrolysis of glycosidic bonds within or at the ends of starch molecules, breaking down starch into smaller molecules such as maltose, oligosaccharides, and glucose. Its activity remains stable in neutral to weakly acidic environments and exhibits strong adaptability to temperature fluctuations, facilitating industrial control.

Baking Processing: Hydrolyzes starch in flour into fermentable sugars, providing nutrients for yeast to promote dough fermentation while enhancing bread softness and shelf life.

Starch Sugar Production: Catalyzes saccharification of raw materials like corn and potatoes, efficiently converting starch into glucose, maltose, etc. It is a key enzyme in producing high-fructose corn syrup and maltose syrup.

Beer Brewing: During wort preparation, it breaks down starch into fermentable sugars, enhancing fermentation efficiency and beer flavor;

Feed Additives: Aids livestock in digesting starch in feed, improving energy utilization;

Textile Industry: Used for desizing fabrics, removing starch paste from fabric surfaces, reducing chemical reagent usage;

 reagent usage;

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.