Industrial Grade Amylase From Bacterial Origin
Product: A water‐dispersible blend of the extracts of Bacillus subtilis, which includes high concentrations of alpha‐amylase. Bacillus amylases are known for their temperature stabilities and rapid viscosity reduction of starch suspensions. The alpha‐amylase included in IC 48,000 Liquid is an endo‐acting amylase which means that the branched components of starch including amylopectins are rapidly degraded, the enzyme thus bypasses the branch points in the starch components. This rapid degrading effect can be contrasted to the exo‐acting ß‐amylase from vegetable sources such as barley which stops catalyzing when it reaches a similar branch in the carbohydrate molecule. Temperature stability can be greatly enhanced by the presence of soluble calcium ions and by the presence of available substrate.
Method of Analysis: Modified FCC, AATCC (ANSI) Method (Bacterial Amylase Units).