heat stable α-amylase use in industry of food feed Starch sugar and alcohol fermentation

    Thermostable Alpha Amylase is an enzymatic preparation optimized for activity at 90–110°C, its optimal temperature range. Sourced from thermophilic microbes like Bacillus subtilis, this enzyme effectively catalyzes the cleavage of glycosidic linkages in starch molecules under high-temperature conditions, yielding dextrins, oligosaccharides, and related hydrolysis products. It maintains robust stability across acidic to neutral pH environments and can withstand short-duration high-temperature processing steps, making it well-suited for continuous industrial manufacturing workflows.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.