Heat resistant α-amylase

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Heat resistant α-amylase

Heat resistant α-amylase is derived from high yield Bacillus Licheniformis strain, refining by fermentation and extraction. This product has excellent acid resistance and temperature resistance, and is widely used in alcohol, beer, textile and papermaking fields.


Heat resistant α-amylase is an endonuclease, which can randomly hydrolyze α-1,4 glucoside bonds in starch molecules, and reduce the viscosity of starch pulp rapidly. The products are homogeneous dextrin with a small number of oligosaccharides.

Product Specifications:

Type: liquid (10,000U/ml, 20,000U/ml, 30,000U/ml, 40,000U/ml); solid (20,000U/g, 40,000U/g).

Enzyme solution pH(25) : 5.8-6.8

Bulk density :1.10-1.25g/mL.

Package: 25kg per drum(bag)

Product feature:

1. Temperature range: the effective temperature range is 55-100℃, the optimal operating temperature is 80-97℃. At 100℃, the α-amylase remains a high active status.

2. PH range: the effective pH range is 4.5-8.0, the optimal pH range is pH 5.4-5.8.

3. This product has a very low requirement for Ca2+. If there is a certain amount of Ca2+ in the water of the process, it does not need to be added separately.  The Hg2+, Pb2+ and Zn2+ can inhibit enzyme activity.


1. In the alcohol production process, 300ml(g) of heat resistant α-amylase is added to each tonne of raw materials (based on α-amylase activity 20,000 U/ml(g) ).

2. In the enzymatic desizing process, the amount of enzyme added is related to equipment, technology, fabric structure and sizing amount. The recommended amount for the initial test is 2.0-10.0 g/L (ml/L).



Heat resistant α-amylase