Alpha-Amylase

Alpha-Amylase

Category:

α-Amylase is a bacterial preparation derived from Bacillus sp. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1, 4-glucosidic linkages of gelatinized starch randomly to produce soluble dextrins, reducing the high viscosity of the starch slurry and decolorizing the blue color of the starch-iodine complex.

Benefits:
The use of α-Amylase increases digestive capacity and has optimum activity in an acidic environment, thus being effective in conditions encountered in the digestive tract of animals or birds.

Usage

Dosage:
10 - 100 g / ton of feed. (Variation in dosage depends on whether the enzyme is being used independently or in combination with other enzymes to make feed formulations).

Working Conditions:
α-Amylase has optimum activity at pH 6.0 but is very effective over a pH range of 5.0 to 10.0 It has an optimum activity at a temperature of 70oC but is very effective between 35 – 85oC.

Packing and Storage:
α-Amylase is available in 25 kg HDPE packs. The product should be stored under cool and dry conditions in an airtight container.

Technical Specifications