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• 介紹：

   耐高溫α-淀粉酶采用地衣芽孢桿菌(Bacillus licheniformis)經(jīng)發(fā)酵、提取精制而成。

   

  本品具有良好的耐高溫特性。廣泛應用于淀粉糖(葡萄糖、飴糖、糊精、果糖、低聚糖)、酒精、啤酒、味精、食品釀造、有機酸、紡織、印染、造紙及其他發(fā)酵工業(yè)等。能在較高的溫度下迅速水解淀粉分子中α-1.4葡萄糖苷鍵，任意切斷成長短不一的短鏈糊精和少量的低聚糖，從而使淀粉的粘度迅速下降。液化作用時間延長，還會產(chǎn)生少量的葡萄糖和麥芽糖。

   

  溫度范圍：最適作用溫度在90℃以上，95-97℃液化迅速，100℃仍保持相當?shù)幕盍?，早噴射液化時，瞬間溫度可達105-110℃。

   

  PH范圍：有效PH范圍在5.5-8.0，最適PH范圍在5.8-6.5。

   

  酶活定義：在70℃、PH6.0條件下，1分鐘液化1mg可溶性淀粉成為糊精所需要的酶量，即為1個酶活力單位。

   

  在酒精生產(chǎn)中，以每噸原料加入該酶0.3升左右(2萬 u/g)，PH6.5-7.0，攪勻以后用泵送入蒸煮鍋或連續(xù)蒸煮加熱器，溫度可控制在100±5℃。時間為100分鐘，冷卻后糖化。

• 外觀： 粉末

• 儲存條件： 2-8℃

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權威性，僅供客戶參考交流研究之用。

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輸入產(chǎn)品批號：

本計算器可幫助您計算出特定溶液中溶質的質量、溶液濃度和體積之間的關系，公式為：

質量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *