Product Name: α-Amylase T70

α-Amylase T70 is a heat-resistant α-amylase used in food processing. This enzyme can hydrolyze α-D-1,4 glycosidic bonds to liquefy starch under a wide pH range, rapidly reducing the viscosity of starch solutions and producing soluble dextrin. The product maintains high activity even at low pH levels (down to 4.0), making it particularly suitable for gelatinization and liquefaction processes of materials such as corn starch and rice in alcohol production and beer brewing.

• Physicochemical indexes

  Vitality: ≥70,000 U/mL (products with varying vitality levels are available upon customer request)

  Appearance: A light yellow to brownish liquid, with a small amount of coagulation allowed

• Hygienic index

  Complies with the requirements of GB 1886.174-2024 'National Food Safety Standard for Food Additives-Enzyme Preparations for Food Industry Use.

• Effect of PH

  α-amylase T70 exhibits activity across a broad pH range. Its effective pH range is 4.0–7.5, with an optimal pH range of 4.5–6.5. Under suitable temperature conditions, T70 remains effective in any pH system used in food and beverage processing.

• Effect of temperature

  The optimum temperature range for α-amylase T70 is between 70 and 95°C. As the temperature increases, the liquefaction rate accelerates.

• Effect of Ca2+

  In most processes, starch and production water already contain a certain amount of calcium ions, so no additional calcium is required.

α-amylase T70 is applicable for starch liquefaction in various food processing applications. Typical uses include gelatinization and liquefaction of starch feedstock in alcohol production, as well as liquefaction and saccharification of grain feedstock in beer brewing. Its advantage lies in the rapid reduction of viscosity in high-solid-content starch pastes.

Food handling.

The recommended dosage is 0.2–0.3 liters per ton of excipients, with the optimal amount determined based on the specific conditions of the manufacturing facility.

Add a measured amount of warm water to the gelatinization pot, stir while adding the raw materials (excipients), then introduce the enzyme preparation and mix thoroughly. Begin the heating process.

Store in a cool, ventilated, and dry place below 25°C, avoiding direct sunlight and prolonged exposure to external environments. If a cold storage facility is available, it is recommended to store at 0°C–10°C to extend the product's shelf life.

6 months.