Heat resistant α-amylase

High security

High efficiency

High stability
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 starch sugar, monosodium glutamate, 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, 300 ml(g) of heat resistant α-amylase is added to each tonne of raw materials (based on enzyme activity 20,000 U/ml(g) ).

2. In the beer brewing process, 300 ml(g) of heat-resistant α-amylase is added to each tonne of auxiliary materials (based on enzyme activity 20,000 U/ml(g) ).

3. In the monosodium glutamate and starch sugar production process, 600 ml(g) of heat resistant α-amylase is added to each tonne of raw materials (based on enzyme activity 40,000 U/ml(g) ).



Heat resistant α-amylase