α Amylase for Starch Hydrolysis

Thermostable, acid tolerant bacterial α-amylase for starch Hydrolysis

Amsolen is a starch hydrolyzing enzyme specially designed for its use in the sugar industry. The enzyme is produced from a specially selected strain of Bacillus licheniformis. The enzyme does not require additional calcium addition for optimization of result in standard conditions of usage. Main activity of the

enzyme is based on a thermostable, acid tolerant α-amylase (1, 4-α-D-glucan-glucanohydrolase: EC 3.2.1.1). As an endo-enzyme Amsolen hydrolyses 1, 4-α-D-glycosidic bonds within the starch molecule. Products formed hereby are α-limit dextrins and oligosaccharides.

Application

Amsolen eliminates starch in a most effective method in sugar juice processing. Removal of starch in cane sugar processing increases the factory capacity, the product yield and product quality. The elimination of starch in the juice at the evaporators will reduce the content of starch in sugar and as a result decrease the purity and increase the starch content of the final molasses and consequently lead to an increase in the filtration and crystallization rates.