Brief Introduction

SUKAMy-Hi is a high temperature stable bacterial amylase preparation derived from Bacillus licheniformis. It has good tolerance to high temperature and can be used in the manufacture of starch sugar (glucose, malt syrup, dextrins, oligosaccharides) and alcohol, brewery, glutamate, textile, dye & printing, paper making etc.

Brand Name

SUKAMy

Model

SUKAMy Hi

Origin

China

Function

Alpha-amylases(endo-a-1,4-glucan 4-glucanohydrolase) are endo-acting enzymes which specifically cleave a-1,4 D-glucosidic linkages in gelatinized starch randomly to produce dextrins of varying lengths, thereby reducing the high viscosity of the starch slurry. Oligosaccharides, glucose and maltose are also produced.

Specification

1.Appearance: Tan Liquid

2.Odor: Slight fermentation odor

3.Effective pH value: 5.5-8.0(optimum 6.0-6.5)

4.Effective temperature: 70 - 95 °C

5.Packaging: 25kg/plastic drum

Dosage

SUKAMy-Hi is used in the manufacture of starch sugar of gourmet powder. With a starch syrup concentration of 16-17B and pH of 6.0-6.5, the enzyme is added at the rate of 0.6 liter/ton (when using the 20,000 u/mL product).

Unit Definition

The amount of enzyme needed to hydrolyze 1 mg of starch in one minute at pH 6.0 at the reaction temperature of 70°C.

Storage

Store in a cool, dry place and away from direct sunlight. SUKAMY HI maintains its activity for considerably longer time when stored at lower temperatures (below 25°C). However, the product should not be frozen. Keep out of reach of children.