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WHC Lab Amylase Enzyme

WHC Lab Amylase Enzyme

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Alpha-amylase from Bacillus subtilis, used for starch liquefaction at relatively high temperatures, producing soluble dextrins. The enzyme is an endo-α- amylase, randomly hydrolysing the α-1,4-glycosidic linkages of starch, and improves the fluidity of the mash by quickly reducing the viscosity of the gelatinised starch.

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Product Description

Alpha-amylase from Bacillus subtilis, used for starch liquefaction at relatively high temperatures, producing soluble dextrins. The enzyme is an endo-α- amylase, randomly hydrolysing the α-1,4-glycosidic linkages of starch, and improves the fluidity of the mash by quickly reducing the viscosity of the gelatinised starch.

Technical Specifications

  • Style: Enzyme
  • Dosage: 200-300ml/tonne of cereal
  • Temperature: 60°C to 80°C 140°F to 176°F

Documentation

Amylase_Enzymes_TDS.pdf

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Reviews & Ratings

Alpha-amylase from Bacillus subtilis, used for starch liquefaction at relatively high temperatures, producing soluble dextrins. The enzyme is an endo-α- amylase, randomly hydrolysing the α-1,4-glycosidic linkages of starch, and improves the fluidity of the mash by quickly reducing the viscosity of the gelatinised starch.

  • Style: Enzyme
  • Dosage: 200-300ml/tonne of cereal
  • Temperature: 60°C to 80°C 140°F to 176°F