α-amylase HT
Optimized for mash diets and mild pelleting temperatures.
Activity Definition
One unit (U) of High Temperature alpha-Amylase equals to 1mL liquid enzyme, which liquefies 1mg soluble starch in 1 min, at 70℃ and pH6.0.
Appearance
Light yellow powder/granule/beads or Brown liquid
Acticvity
40,000 ~ 200,000 U/g or 10,000 ~ 40,000 U/mL
Shelf Life & Storage
25℃ , 12 months.
Temperature
55 ~ 100 ℃
(Optimum: 80 ~ 95 ℃)
pH Curve
4.3 ~ 8.0
(Optimum: 5.2 ~ 6.0)
Function
1. Enhances liquefaction efficiency in starch sugar production, enabling higher solids and stable processing at elevated temperatures.
2. Improves brewhouse performance in beer production by rapidly reducing wort viscosity during high-temperature mashing.
3. Supports production of maltodextrin and glucose syrups with controlled DE under robust thermal conditions.
4. Stabilizes texture in canned and retort foods by preventing excessive starch thickening during high-heat treatment.
5. Optimizes slurry handling and pumping in instant noodle and snack extrusion processes through early-stage viscosity reduction.
6. Enables energy-efficient processes by allowing shorter holding times and fewer heating–cooling cycles without compromising product quality.