BL-High Temp Alpha Amylase

Alpha-Amylase is a protein enzyme EC 3.2.1.1 that hydrolyses alpha bonds of large, alpha-linked
polysaccharides, such as starch and glycogen, yielding glucose and maltose. It is the major form of
amylase found in Humans and other mammals. It is also present in seeds containing starch as a food
reserve, and is secreted by many fungi.

Alais :Amylase

Synonyms: Glycogenase; αamylase# α-amylase; 1#4-α-D-glucan glucanohydrolase

Application’s: Amylases are used to remove starch-based size for improved and uniform wet processing in the
textile industry. An amylase enzyme can be used for desizing processes at low-temperature (30-
60ºC) and optimum pH is 5.5-6.5. The advantage of these enzymes is that they are specific for starch,
removing it without damaging to the support fabric.

Packaging: 25 kg/drum

Enzyme Commission Number – EC 3.2.1.1

CAS No. – 9001-19-8

pH Stability: pH 5.5-6.5

Optimum temperature: 95°C ~100°C

Storage: Avoid long-term storage in a place above 30 °C