Thermostable α-Amylase NZs-BE-B002

Catalog Number NZs-BE-B002

Grade Food Grade

Category Amylases

Description

Thermostable α-amylase NZs-BE-B002 is a food-grade amylase produced through submerged fermentation using Bacillus licheniformis, followed by a series of purification and formulation processes to ensure high activity and stability. Due to its excellent thermostability, this enzyme remains highly active even under elevated temperature conditions, making it particularly suitable for high-temperature starch processing systems. It effectively catalyzes the hydrolysis of starch molecules, enabling rapid liquefaction and a significant reduction in viscosity during the gelatinization stage. It is widely used in starch sugar production, brewing, and other related bioprocessing applications.

Typical Parameters

Recommended Dosage

• Brewing industry: In beer brewing processes, it is recommended to add 0.2-0.5 L of this enzyme per metric ton of total raw materials. The enzyme should be introduced during the liquefaction stage to facilitate efficient starch breakdown.
• Alcohol industry: For alcohol fermentation processes, the enzyme should be applied at a dosage of 0.3-0.6 L per metric ton of total raw materials. The pH should be adjusted and maintained within the range of 5.5-6.5. After enzyme addition, the slurry should be held at a temperature of 85-90 °C for approximately 120 minutes to achieve effective starch liquefaction.
• Starch sugar industry: In starch sugar processing, a dosage of 0.4-0.5 L per metric ton of dry starch is recommended after proper pH adjustment.

Storage

This product should be stored in a tightly sealed container and kept in a cool, dry, and well-ventilated environment. It is important to protect the product from direct sunlight, elevated temperatures, and moisture, as these conditions may lead to a reduction in enzyme activity and overall product stability.

Shelf Life

When stored at 25 °C, the enzyme retains at least 90% of its original activity after 6 months, and no less than 80% after 12 months. As storage time increases, a gradual decline in enzymatic activity may occur. Therefore, if the product is used beyond the indicated shelf-life period, it is recommended to appropriately increase the dosage to compensate for potential activity loss and to ensure consistent performance in application.

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