Thermostable α-Amylase NZs-BE-B003

Catalog Number NZs-BE-B003

Grade Food Grade

Category Amylases

Description

Thermostable α-Amylase NZs-BE-B003 is a high-performance starch-liquefying enzyme produced through submerged fermentation of a selected Bacillus licheniformis strain, followed by advanced purification and stabilization processes. Designed for high-temperature industrial applications, this enzyme rapidly hydrolyzes the internal α-1,4-glycosidic bonds of gelatinized starch, converting long-chain starch molecules into soluble dextrins and oligosaccharides while significantly reducing slurry viscosity. Its outstanding thermal stability, high catalytic efficiency, and excellent process compatibility make it an ideal choice for modern industrial starch processing.

Typical Parameters

Recommended Dosage

Recommended dosage depends on starch source, substrate concentration, process configuration, and desired product specifications. Small-scale optimization trials are recommended before full-scale production. Typical dosage guidelines include:

• Beer industry: For brewing applications, a typical dosage of 0.2-0.5 L of thermostable α-amylase NZs-BE-B003 per ton of total brewing raw materials is recommended. The enzyme is generally introduced during the liquefaction or mash cooking stage, where it rapidly hydrolyzes gelatinized starch, reduces mash viscosity, and promotes efficient starch conversion.
• Alcohol industry: For industrial alcohol and fuel ethanol production, the recommended dosage is 0.3-0.6 L per ton of total starch-containing raw materials. Before enzyme addition, adjust the mash to a pH of 5.5-6.5, and then maintain the reaction temperature at 85-90 °C for approximately 120 minutes to achieve efficient starch liquefaction.
• Starch sugar industry: For starch sugar manufacturing, a recommended dosage of 0.4-0.5 L per ton of dry starch is applied after the starch slurry has been adjusted to the appropriate pH. During the liquefaction process, the slurry is typically heated to 95-105 °C, followed by a holding stage at 95-97 °C for 60-120 minutes to ensure thorough starch hydrolysis and stable viscosity reduction.

Storage

Store the product in its original sealed container in a cool, dry, and well-ventilated environment away from direct sunlight, excessive heat, and moisture.

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