SUKAMY High temperature Bacterial al-amylase enzyme for cassava starch to make ethanol
Brief Introduction | SUKAMy-Hi is a high temperature stable bacterial amylase preparation derived from Bacillus licheniformis. It has good tolerance to high temperature and can be used in the manufacture of starch sugar (glucose, malt syrup, dextrins, oligosaccharides) and alcohol, brewery, glutamate, textile, dye & printing, paper making etc. |
Brand Name
SUKAMy | Model
SUKAMy Hi | Origin
China | Function | Al-amylases(endo-a-1,4-glucan 4-glucanohydrolase) are endo-acting enzymes which specifically cleave a-1,4 D-glucosidic linkages in gelatinized starch randomly to produce dextrins of varying lengths, thereby reducing the high viscosity of the starch slurry. Oligosaccharides, glucose and maltose are also produced. |
Specification |
1.Appearance: Tan Liquid 2.Odor: Slight fermentation odor 3.Effective value: 5.5-8.0(optimum 6.0-6.5) 4.Effective temperature: 70 - 95 °C 5.Packaging: 25kg/plastic drum |
Dosage | SUKAMy-Hi is used in the manufacture of starch sugar of gourmet powder. With a starch syrup concentration of 16-17B and of 6.0-6.5, the enzyme is added at the rate of 0.6 liter/ton (when using the 20,000 u/mL product). |
Unit Definition | The amount of enzyme needed to hydrolyze 1 mg of starch in one minute at 6.0 at the reaction temperature of 70°C. |
Storage | Store in a cool, dry place and away from direct sunlight. SUKAMY HI maintains its activity for considerably longer time when stored at lower temperatures (below 25°C). However, the product should not be frozen. Keep out of reach of children. |