Yzym-HSAA Beer

-- Series of Heat-Stable alpha-Amylase Food Grade for Beer

Yzym-HSAA Beer is a series of Heat-Stable alpha-Amylase, which are made from the safety strain of Bacillus licheniformis through deep fermentation and extraction technique. This product possesses better heat resistance and keeps adaptable under condition of lower pH, and is applied in starch liquefaction by endo-hydrolysis of alpha - 1,4 bonds at high temperatures the “liquidizing” technology in many sectors.
Grade: food grade for beer.
HS: 35079090.

Customized Enzyme Activity:

PROCESSING CONDITION:
Temperature: effective at 80~110℃, optimum 95~105℃;
pH: effective 55.5-9.0, optimum 5.8-7.0;
Calcium ion consistency: Calcium ion can protect enzyme.

DEFINITION OF UNIT:
1 unit of Heat-Stable Alpha-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70℃ and pH6.0 in 1 min.

APPLICATION FIELD & EFFICACY:
--In beer industry it is used in starch liquefaction by endo-hydrolysis of alpha - 1,4 bonds at high temperatures during gelatinization in cereal cooker.

PACKAGING & DELIVERY:
25kgs/drum; 1,125kgs/drum. Or package as per requirement.

STORAGE:
Should be stored in a cool place avoiding high temperature.

SHELF LIFE:
--3 months at 25℃, activity remains ≥90%;
--6 months, activity remains ≥80%; Increase dosage after shelf life.

DOSAGE:
6-16u per gram of amylum material.

SAFETY:
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.