Amylase
Industrial Amylase enzymes (alpha-amylase, CAS 9000-90-2), bacterial thermostable or fungal, liquid or powder, supplied wholesale by Zyntex. For starch processing, brewing, baking, textile desizing and detergents. CoA and SDS.
Description
Amylase Product Overview
Alpha-amylase is an enzyme that breaks the starch chain into dextrins and smaller sugars. Producers make it by fermentation with bacteria such as Bacillus licheniformis or fungi such as Aspergillus oryzae. Bacterial thermostable amylases work at over 90°C, whereas fungal amylases work at moderate temperatures.
In addition, starch processors use thermostable enzyme grades to liquefy starch for glucose syrups and bioethanol. Similarly, brewers and distillers use it to convert starch, and bakers use fungal grades to improve dough, crust color and freshness. Textile producers use it to remove starch sizing from fabrics, while detergent producers add it to remove starch stains.
Activity units and optimal pH and temperature depend on the enzyme source, so buyers should specify their process conditions. Other enzymes in our range also include Lactase, Bromelain and Nattokinase.
Key Applications of Amylase
Typical uses include, for example:
🌽 Starch Processing
Liquefaction for syrups as well as bioethanol.
🍺 Brewing
Starch conversion in brewing as well as distilling.
🍞 Baking
Dough improvement as well as anti-staling.
👕 Textiles and Detergents
Desizing as well as stain removal.
Amylase Technical Specifications
| Parameter | Standard Value |
|---|---|
| Product Name | Amylase Enzyme (Alpha-Amylase) |
| CAS Number | 9000-90-2 |
| Sources | Bacterial (thermostable) or fungal |
| Forms | Liquid and powder |
| Activity | Per grade, stated on lot CoA |
| Documents | CoA as well as SDS with every lot |
⚠️ Safety & Handling: May cause allergy or asthma symptoms if inhaled. Avoid dust and aerosol formation and also wear respiratory protection, gloves and eye protection. Store refrigerated or cool in tightly closed containers, so that the enzyme keeps its activity. Always consult the Safety Data Sheet (SDS), because it contains the full classification and handling instructions.
Frequently Asked Questions
Which type do I need?
Thermostable bacterial grades suit starch liquefaction above 90°C, whereas fungal grades suit baking and moderate-temperature processes.
Do you supply a liquid form?
Yes. Both liquid and powder forms are available; please specify activity as well as application.
How can I get a price and documents?
Prices depend on quantity, packaging and destination, so please contact us with your required volume. We then send a quotation together with the CoA and SDS.
