Trista1030
**Worldwide largest** ☂ Alpha-Amylase Supplier ★ Boli Alpha-Amylase Supplier →Heat stable Alpha-Amylase Boli HA-350
**Worldwide largest** ☂ Alpha-Amylase Supplier ★ Boli Alpha-Amylase Supplier →Heat stable Alpha-Amylase Boli HA-350
DESCRIPTION
Boli HA-350 is derived from a strain of Bacillus licheniformis using submerged fermentation and refining extraction techniques. Boli HA-350 is an endoamylase, which rapidly decreases the viscosity of a gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.
Boli HA-350 is a very robust alpha-amylase with superior thermal and pH stability. It is widely applicable to ethanol industry.
ADVANTAGES
Boli HA-350 can bring the following advantages for ethanol industry:
Superior performance without adding calcium ion under majority processing conditions
High stability with low pH
Decrease viscosity quickly
Decrease formation of non-fermenting sugars
Effective liquefaction of different starch materials, such as tapioca, corn, wheat and rice.
Characteristics
Declared Enzyme: Alpha-Amylase
Systematic Name: 1,4-α-D-glucan glucanohydrolase
Activity: 50,000 U/ml (minimum)
Appearance: Light to dark brown liquid
Product pH: 5.8 to 6.8
Specific gravity: 1.15 to 1.25 g/ml
EFFECT OF pH
Boli HA-350 is active over a wide pH range, depending on the application. For maximum activity, the optimal pH for Boli HA-350 is 5.6 to 6.2. The exact pH optimum will depend on many process variables, including temperature, substrate concentration, and time.
EFFECT OF TEMPERATURE
For interval liquefaction, the optimum temperature of Boli HA-350 is above 85ºC (185ºF). It liquefies starch substrates promptly at 95 to 97 ºC (203 to 207ºF) and maintains highly active at 100ºC (212 ºF). For consecutive liquefaction, Boli HA-350 demonstrates exceptional thermo-stability at temperatures up to 105 to 110ºC (221 to 230ºF), maintains its stability for 5 to 7 minutes and keeps on liquefying rapidly and completely.
CONCENTRATION OF CALCIUM
The presence of calcium increases the thermal stability of Boli HA-350. This enzyme requires a very low calcium concentration and calcium additions of 20 to 50 ppm (dry solids basis) are sufficient to ensure enzyme stability.
INHIBITORS
Copper, titanium, and cobalt ions are moderate inhibitors for Boli HA-350. Aluminum, lead and zinc ions act as strong inhibitors.
TYPICAL USAGE
In general, first adjust the pH to 5.6 to 6.2 and then adding Boli HA-350. Calcium is not necessarily needed. After the enzyme is added, heat the slurry to liquefy at the temperature of 85 to 90 ºC for 90 to 150minutes. The final DE value should be maintained at 10 to 12.
DOSAGE
Dosage of Boli HA-350 is dependent on the starch substrate, application, process, substrate concentration, and other factors. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to routine use of this product. A good starting point for dosage rates is to use 0.33 to 0.64kg to liquefy 1 metric ton of corn material.
PACKAGING
Boli HA-350 is packaged in either 30 kg or 1200 kg plastic containers. Customized packaging is also available upon request.
STORAGE
Boli HA-350 should be stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from the sun. This enzyme has been formulated for optimal stability. However, enzymes gradually lose activity over time. Extended storage and/or adverse conditions such as higher temperature may lead to a higher dosage requirement.
SAFETY & ENZYME HANDLING
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the appropriate Material Safety Data Sheet.
**Worldwide largest** ☂ Alpha-Amylase Supplier ★ Boli Alpha-Amylase Supplier →Heat stable Alpha-Amylase Boli HA-350
**Worldwide largest** ☂ Alpha-Amylase Supplier ★ Boli Alpha-Amylase Supplier →Heat stable Alpha-Amylase Boli HA-350
**Worldwide largest** ☂ Alpha-Amylase Supplier ★ Boli Alpha-Amylase Supplier →Heat stable Alpha-Amylase Boli HA-350
DESCRIPTION
Boli HA-350 is derived from a strain of Bacillus licheniformis using submerged fermentation and refining extraction techniques. Boli HA-350 is an endoamylase, which rapidly decreases the viscosity of a gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.
Boli HA-350 is a very robust alpha-amylase with superior thermal and pH stability. It is widely applicable to ethanol industry.
ADVANTAGES
Boli HA-350 can bring the following advantages for ethanol industry:
Superior performance without adding calcium ion under majority processing conditions
High stability with low pH
Decrease viscosity quickly
Decrease formation of non-fermenting sugars
Effective liquefaction of different starch materials, such as tapioca, corn, wheat and rice.
Characteristics
Declared Enzyme: Alpha-Amylase
Systematic Name: 1,4-α-D-glucan glucanohydrolase
Activity: 50,000 U/ml (minimum)
Appearance: Light to dark brown liquid
Product pH: 5.8 to 6.8
Specific gravity: 1.15 to 1.25 g/ml
EFFECT OF pH
Boli HA-350 is active over a wide pH range, depending on the application. For maximum activity, the optimal pH for Boli HA-350 is 5.6 to 6.2. The exact pH optimum will depend on many process variables, including temperature, substrate concentration, and time.
EFFECT OF TEMPERATURE
For interval liquefaction, the optimum temperature of Boli HA-350 is above 85ºC (185ºF). It liquefies starch substrates promptly at 95 to 97 ºC (203 to 207ºF) and maintains highly active at 100ºC (212 ºF). For consecutive liquefaction, Boli HA-350 demonstrates exceptional thermo-stability at temperatures up to 105 to 110ºC (221 to 230ºF), maintains its stability for 5 to 7 minutes and keeps on liquefying rapidly and completely.
CONCENTRATION OF CALCIUM
The presence of calcium increases the thermal stability of Boli HA-350. This enzyme requires a very low calcium concentration and calcium additions of 20 to 50 ppm (dry solids basis) are sufficient to ensure enzyme stability.
INHIBITORS
Copper, titanium, and cobalt ions are moderate inhibitors for Boli HA-350. Aluminum, lead and zinc ions act as strong inhibitors.
TYPICAL USAGE
In general, first adjust the pH to 5.6 to 6.2 and then adding Boli HA-350. Calcium is not necessarily needed. After the enzyme is added, heat the slurry to liquefy at the temperature of 85 to 90 ºC for 90 to 150minutes. The final DE value should be maintained at 10 to 12.
DOSAGE
Dosage of Boli HA-350 is dependent on the starch substrate, application, process, substrate concentration, and other factors. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to routine use of this product. A good starting point for dosage rates is to use 0.33 to 0.64kg to liquefy 1 metric ton of corn material.
PACKAGING
Boli HA-350 is packaged in either 30 kg or 1200 kg plastic containers. Customized packaging is also available upon request.
STORAGE
Boli HA-350 should be stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from the sun. This enzyme has been formulated for optimal stability. However, enzymes gradually lose activity over time. Extended storage and/or adverse conditions such as higher temperature may lead to a higher dosage requirement.
SAFETY & ENZYME HANDLING
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the appropriate Material Safety Data Sheet.
**Worldwide largest** ☂ Alpha-Amylase Supplier ★ Boli Alpha-Amylase Supplier →Heat stable Alpha-Amylase Boli HA-350