Thermostable α-Amylase NZs-BE-B004

Catalog Number NZs-BE-B004

Grade Food Grade

Category Amylases

Description

Thermostable α-amylase NZs-BE-B004 is a high-performance food-grade enzyme preparation produced through submerged fermentation of selected Bacillus licheniformis strains, followed by advanced purification and stabilization processes. Designed for efficient starch liquefaction under high-temperature conditions, this enzyme exhibits excellent thermal stability and catalytic efficiency. It specifically hydrolyzes the α-1,4-glycosidic bonds in starch molecules, rapidly converting gelatinized starch into soluble dextrins, oligosaccharides, and small amounts of glucose. During liquefaction, it significantly reduces slurry viscosity, improves substrate fluidity, enhances heat transfer efficiency, and facilitates downstream saccharification and fermentation processes. It is particularly suitable for continuous industrial starch processing and large-scale fermentation applications.

Typical Parameters

Recommended Dosage

The optimum dosage of Thermostable α-Amylase NZs-BE-B004 depends on factors such as the type and quality of the raw materials, starch concentration, processing conditions, reaction time, equipment configuration, and the desired degree of liquefaction. The following recommendations are intended as general guidelines for industrial applications:

• Alcohol and ethanol industry: Add 0.6-1.2 L of the enzyme preparation per ton of total raw materials during the starch liquefaction stage.
• Brewing industry: Add 0.4-0.8 L of the enzyme preparation per ton of total raw materials at the mashing-in stage. The enzyme promotes efficient starch liquefaction, improves mash fluidity, enhances extract yield, and supports smoother wort filtration and overall brewing performance.
• Starch sugar industry: Apply 0.5-1.0 L of the enzyme preparation per ton of dry starch during the liquefaction process. Appropriate dosage helps achieve rapid viscosity reduction, efficient starch hydrolysis, and improved saccharification efficiency for downstream syrup production.

Storage

Store the product in its original sealed container in a cool, dry, and well-ventilated location away from direct sunlight, excessive heat, and moisture. Slight sedimentation may occur during storage; this is a normal phenomenon and does not affect product performance.

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