Click on the image to check the artwork
　　Brief introduction:
　　Alpha-Amylase is made of Bacillus Subtilis in the Fermentation and extraction method, is widely used in the liquefaction of starch sugar, alcohol, beer, monosodium glutamate, Fermentation industries and textile, printing & dyeing, desizing etc.
　　Characteristics:
　　1, heat stability:Stable in 60 oC or below, Best operational temperature 60 -70 oC, applicable to the liquefaction process of 90oC(highest).
　　2, PH Stability:PH6.0-7.0 more stable;optimum operation is under PH6.0; In PH5.0, inactivation is serious.
　　3, Calcium ion affects the active stability of enzyme: Calcium ion can improve the stability of enzyme activity, it will be in active when there are no Calcium ion.
　　Properties:
　　1, The definition of enzyme activity: 1ml enzyme in 60 oC & PH6.0 for 1 hour, the number (g) of liquefaction soluble starch.
　　2, Standard: QB1805.1-93.
　　Storage:
　　This product is organic biochemical substance,sunlight, temperature, humidity will cause inactivation of enzyme. So, avoid exposure to sunlight when being transported. It should be kept in cool and dry place.