Product Introduction
α-amylase is an enzyme that breaks down starches into simpler sugars. It is produced by various organisms, including bacteria, fungi, and plants. In humans, it is naturally present in saliva and the pancreas, aiding in the digestion of dietary starches. This enzyme plays a crucial role in both the food industry and scientific research.
Production Process
The production of α-amylase generally involves fermentation processes using suitable microbial strains. Once the microorganisms produce the enzyme, it is harvested through filtration and centrifugation. The enzyme solution is then concentrated, purified, and dried to obtain a stable product. Quality control measures, including HPLC testing, ensure the enzyme meets industry specifications.
Effects and Functions
α-amylase is vital for the breakdown of starch into sugars, making it essential for digestion and energy production. In the food industry, it helps in the conversion of starch into fermentable sugars, which is necessary for yeast fermentation in bread and brewing. Additionally, α-amylase can improve the texture and taste of various food products by enhancing the digestibility of carbohydrates.
Application Scenarios
This enzyme is widely used in several sectors. In the food industry, it is crucial in producing syrups, desserts, and baked goods. In pharmaceuticals, α-amylase is used in formulations that require carbohydrate breakdown. Furthermore, it has applications in the textile industry, where it helps in the removal of starch sizing agents from fabrics.
Packaging and Storage
【Storage Conditions】 The product should be sealed, protected from light, kept away from high temperatures, and stored in a dry, cool, and well-ventilated place.
【Packaging】 Bulk: 25 kg per fiber drum. Sample: 1 kg per aluminum foil bag. Custom packaging is available upon request.
【Shipping Methods】 FedEx, DHL, dedicated logistics, and sea freight consolidation.
【Shelf Life】 Two years.
