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β- Amylase

Category:Enzyme Preparations
Number of views:26
发布时间：2026-01-16 00:00:00

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Product overview

Brief Introduction：
This Product is a kind of high efficiency enzyme obtained from plant by a series of scientific methods.
Enzyme system of this product is pure, activity higher, good tolerance to high temperature and no peculiar smell.
It is widely used in manufacture of beer, vinegar ,high maltose syrup, crystalline maltitol etc.

Properties
Temperature: It is stable below 65 ℃.optimum 55-60 ℃
Effective pH: 3.0-6.5, optimum 5.0-5. 6

Specification
Liquid type: Dark brown liquid , 700000u/ml ;solid type：700000u/g.
Unit definitionOne B-amylase unit is defined as the amount of enzyme which produce maltose amount per hour from1. 10% starch solutions at 60 ℃, Ph5.5.

Application Guide :
The optimum saccharification conditions lie on saccharification time, pH, temperature, substrate concentration and enzyme dosage, so the application plant should decide the opt imum technological conditions according to their conditions.
The recommended usage methods are as fol lows:
In the manufacture of maltose syrup and beer brewing. 0. 1-0. 3L/t dry basis , the optimum sacchar ification 12-30 hours for maltose syrup the optimum saccharification 0. 5-1 hours for beer brewing.
In the manufacture of high maltose syrup (>70%) , saccharification stage need to together with pullulanase, the recommended methods: pAmy lase 0.5-1. 0L/t dry basis. pullulanase 0.5-1. 0L/t dry basis ( base on 1000 u/ml).sacchar ifying for 24 hours.
In the manufacture of super high maltose syrup (>90%). saccharification stage need to together with pullulanase, the recommended methods: B-Amylase 1. 5-2. 0L/t dry basis.pullulanase 1. 5-2. 8L/t dry basis (base on 1000 u/ml) , saccharifying for 24 hours and adding Maltotriose, saccharifying for 24 hours again.

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β- Amylase