OGO Bacterial alpha-amylase - Textile

OGOBacterial alpha-amylase——Textile OGO Bacterial α-amylases are used in the textile desizing production, which can quickly reduce the slurry viscosity and maintain good slurry removal in a wide temperature rangeBrief introduction : OGO Bacterial α-amylase from Bacillus subtilis is produced by the submerged fermentation, ultrafiltration and other refining processes with high efficiency and excellent heat-resistant performance, which is widely used in alcohol, beer, monosodium glutamate, starch sugar and other fermentation industry based on the liquefaction of starch, as well as textile, printing and dyeing, desizing etc. Characteristics : 1. pH: Optimum pH is 6.0-6.4 and more stable at pH6.0-7.0, below pH 5.0 inactivation is serious; 2. Temperature: Optimum temperature is 50-70°C and the maximum temperature for the liquefaction process of the starch is 90°C.Over 60°C , the liquefaction reaction of the starch is accelerated as the temperature increases, but the inactivation of BAA is also accelerated; 3. Activators: Calcium ion affects the active stability of enzyme. Calcium ions make great contribution to the stability of the enzyme. For liquefaction of starch, the addition of 50-70 ppm calcium is recommended; 4. Inhibitor: Copper, titanium, cobalt and other metal ions have some influence on this product. Lead, aluminum, zinc and other metal ions have stronger inhibitory effect at this product . The definition of enzyme activity : One unit of enzyme activity is that amount of enzyme which will liquefy 1.0g of soluble starch in one minute in 60 °C and pH6.0 . Dosage : 0.2-0.5 U / g of material , The specific addtion of amount of enzyme should be based on the actual situation.