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 English: a-Amylase activity: 10000 CAS :9000-90-2. 
 Overview: the temperature of α-amylase using Bacillus subtilis (Bacillus Subtilis) made by submerged fermentation extract. Widely used in alcohol, beer, monosodium glutamate, sugar, starch, liquid fermentation industry and textiles, dyeing desizing and so on. 
 Principle: the hydrolysis of starch molecules in the α-1.4 glucosidic linkages, arbitrary cut short the growth of varying lengths and a small amount of low molecular weight carbohydrate dextrin, amylose and amylopectin are no rules in the form of decomposition, so that the high viscosity of the starch paste, or "liquid" effect, it is also known as liquefaction enzymes. 
 Features: 1, Heat stability: stable in 60οC the following, optimal temperature 60-70οC, up 90οC applicable to the liquefaction process. 2, PH stability: when the PH6.0-7.0 more stable, optimal PH6.0, PH5.0 inactivation of the following serious. 3, the calcium ion concentration on enzyme activities: calcium ions on the enzyme activity to improve the stability of the role, no calcium, complete loss of enzyme activity. 
 Application: 1, in caramel, monosodium glutamate on the application of enzymatic starch concentration of 16-17B, adjust PH to 6.2-6.4, and adding 0.2% calcium chloride (by weight of raw materials), then adding amylase starch (the enzyme per gram of material 6-8 units), after mixing, heating to 85-90οC, liquefied for about 30 minutes. 
 2, the application in the production of beer using rice, corn flour for the first time through the accessories for more than 40 mesh sieve, Mixing in the pot, add gelatinized starch enzyme, enzyme amount in six units / g of raw materials around the 85-90οC liquid 30 minutes. 
 3, on the application in the textile desizing with amylase as a refined liquid desizing agent for heat-silk, chemical fiber, cotton wool desizing process, the amount of enzyme in 0.2% (2000u / g) or so, in water bath 50-80οC 20-40 minutes. 
 4, plus other industry in general control the amount of enzyme per gram of starch in 6-8 units of enzyme activity, calcium ion concentration 150ppm. 
 Storage: The product of bioactive substances, sunlight, temperature, humidity to cause enzyme inactivation. Should prevent the direct sunlight, should be placed in cool, dry place. 
 Fungal α-amylase from Aspergillus fermentation of a microbial α-amylase. And bacterial α-amylase is different is that fungal α-amylase of the optimal temperature of 55 ℃ or so, more than 60 ℃ began inactivation; its hydrolysis product of starch, mainly high levels of maltose and oligosaccharides and a small amount of some glucose. The bacterial α-amylase high optimal temperature (medium temperature α-amylase 70 ~ 80 ℃, high temperature α-amylase is 95 ~ 105 ℃), the main product of hydrolysis of starch is dextrin. Thus, bacterial α-amylase can only be used for the fermentation industry, and fungal α-amylase is widely used in starch syrup, oligosaccharides, beer, baked goods, pasta and other production, has a very broad market prospects. 
 Fungal α-amylase 
 Overview: 
 Fungal α - amylase enzyme from Aspergillus Val (Aspergillus oryzal var) fermentation, extracted from a refined food-grade α - amylase. 
 The enzyme is endo-amylase, can be rapidly hydrolyzed amylose and amylopectin solution within the α -1.4 glycosidic bond, generating a large number of small amounts of maltose and maltotriose, glucose and other oligosaccharides. 
 The enzyme is mainly used for the production of high maltose syrup, can also be used for beer and other industries. 
 Enzyme application method: 
 Fungal α - amylase is mainly used in the production of high maltose syrup. Saccharification conditions depend on the best PH, temperature, substrate concentration and enzyme dosage. The application of the manufacturers according to their own conditions to determine the best process conditions, generally recommended as follows: 
 PH 5.0-5.5, reaction temperature 50 -60 οC, enzyme dosage 0.15-0.30kg / t dry starch, saccharification time of 12-24 hours.