α-Amylase, heat-stable (BR, 40000u/g)

α-Amylase(heat-stable) is produced by fermentation and refined extraction from Bacillus licheniformis. This product is provided in solution form, with an enzyme activity of ≥500U/ml and has good high-temperature resistance characteristics. α-Amylase(heat-stable) is widely used in the production of starch sugars (glucose, maltose, dextrin, fructose, oligosaccharides), alcohol, beer, monosodium glutamate, food brewing, organic acids, textiles, printing and dyeing, papermaking, and other fermentation industries. It can rapidly hydrolyze the α-1,4-glycosidic bonds in starch molecules at higher temperatures, randomly breaking them into short-chain dextrins and a small amount of oligosaccharides, thereby rapidly reducing the viscosity of starch. With prolonged liquefaction time, a small amount of glucose and maltose is also produced. The optimal operating temperature for α-Amylase(heat-stable) is above 90°C, with rapid liquefaction at 95-97°C, and it still retains considerable activity at 100°C. The effective pH range for α-Amylase(heat-stable) is 5.5-8.0, with an optimal pH range of 5.8-6.5^[1,2].

Enzyme activity definition: Under conditions of 70°C and pH 6.0, the amount of enzyme required to liquefy 1mg of soluble starch into dextrin in one minute is defined as one enzyme activity unit.

References:
[1] Sajedi R H , Naderi-Manesh H , Khajeh K ,et al.A Ca-independent α-amylase that is active and stable at low pH from the Bacillus sp. KR-8104[J].Enzyme & Microbial Technology, 2005, 36(5-6):666-671.
[2] Simair A A . Production and Partial Characterization of α-Amylase Enzyme from Bacillus sp. BCC 01-50 and Potential Applications[J]. BioMed Research International, 2017.

热稳定α-淀粉酶采用地衣芽孢杆菌(Bacillus licheniformis)经发酵、提取精制而成。本品以溶液形式提供，酶活≥500U/ml，具有良好的耐高温特性。热稳定α-淀粉酶广泛应用于淀粉糖(葡萄糖、饴糖、糊精、果糖、低聚糖)、酒精、啤酒、味精、食品酿造、有机酸、纺织、印染、造纸及其他发酵工业等。能在较高的温度下迅速水解淀粉分子中α-1,4葡萄糖苷键，任意切断成长短不一的短链糊精和少量的低聚糖，从而使淀粉的粘度迅速下降。液化作用时间延长，还会产生少量的葡萄糖和麦芽糖。热稳定α-淀粉酶的最适作用温度在90℃以上，95-97℃液化迅速，100℃仍保持相当的活力。热稳定α-淀粉酶的有效pH范围在5.5-8.0，最适pH范围在5.8-6.5^[1,2]。

酶活定义：在70℃、pH 6.0条件下，1分钟液化1mg可溶性淀粉成为糊精所需要的酶量，即为1个酶活力单位。