Amylase

Amylase

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Amylase enzyme is a Fungal Amylase produced from Aspergillus sp by fermentation, isolation and ultra filtration. Amylase is widely used in the Neutraceuticals industry as an alpha amylase enzyme that helps in the digestion of starch. It can readily hydrolyze starch molecules into smaller oligosaccharides and eventually into maltose and glucose.

Benefits:
The use of Amylase increases digestive capacity. Amylase has optimum activity in an acidic environment, thus being effective in conditions encountered in the digestive tract of humans.

Usage

Dosage:
Amylase is used in combination with other enzymes to make digestive enzyme formulations.

Working Conditions:
Amylase has optimum activity at pH 5.0 but is very effective over a pH range of 3.0 to 8.0. It has an optimum activity at a temperature of 40oC but is very effective between 35-60oC.

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

Technical Specifications