ALPHA AMYLASE ENZYME

Alpha-amylase (α-Amylase, E.C.3.2.1.1) is an enzyme that catalyzes the hydrolysis of internal α-1,4-glycosidic linkages in starch and glycogen, yielding such glucose, maltose and maltotriose units. Submerged fermentation and solid-state fermentation are two main methods used for production of α-Amylase on a commercial scale. Amylases are produced by a wide spectrum of organisms, although each source produces biochemical phenotypes that significantly differ in parameters like pH and temperature optima as well as metal ion requirements.

FUNGAL ALPHA AMYLASE

Fungal Alpha Amylase is one kind of food grade α-amylase. it is produced by Aspergillus species. It is available in powder form. Fungal amylases are used for hydrolyzing carbohydrate, protein and other constitutes of soybeans, wheat into peptides, amino acid, sugars and other low molecular weight compounds. The amylase producing strains of Aspergillus Niger have spore bearing heads which are large, tightly packed, globular and brownish. his rapid-acting hydrolase is active throughout every pH (acidic, neutral and alkaline). It readily degrades polysaccharides like a starch molecule.

In food Industries, Fungal alpha Amylases are extensively utilised in processed-food business like baking, brewing, preparation of digestive aids, production of cakes, fruit juices and starch syrups. The α-amylases are wide employed in the baking business. These enzymes can be added to the dough of bread to degrade the starch in the flour into smaller dextrins, which are subsequently fermented by the yeast. The addition of α-amylase to the dough results in enhancing the rate of fermentation and the reduction of the viscosity of dough, resulting in improvements in the volume and texture of the product.

APPLICATION:

•  Bakery Industries
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•  Flour Industries,
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• Paper Industries
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• Animal feed Industries.
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• Pharmaceutical Industries.
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• LOW TEMPERATURE ALPHA-AMYLASE

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  Low Temperature Alpha Amylase is a high performance, wide pH Tolerance Amylase applicable for starch liquefaction and Desizing process in textile industries. Low temperature Alpha Amylase Enzyme produce from Bacillus Subtilis by fermentation process. 

  Cold-active α-amylases confer low activation energies and high activities at low temperature which are favourable properties for the production of relatively insubstantial compounds

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  APPLICATION:

• Textile Industries
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• Detergent Industries
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• Malt Industries
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• Distillery Industries
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• Animal feed

• Appearance	Liquid / Powder
  Colour	Brown
  Operative Temperature range	20°cto 60°c
  Operative pH range	5 to 10
  Solubility	Soluble in water

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• BACTERIAL ALPHA-AMYLASE

• Bacterial Amylase is a water‐dispersible blend of the extracts of Bacillus subtilis, which includes high concentrations of alpha‐amylase, ß‐glucanase, and hemicellulase along with moderate levels of protease. Bacillus amylases are known for their temperature stabilities and rapid viscosity reduction of starch suspensions. Bacterial α-amylase preferred for application in starch processing and textile industries due to its action at higher temperature and neutral to alkaline pH. Process with bacterial alpha amylase, the starch is first converted to oligosaccharides, maltose and some amount of glucose. It is available in liquid and powder form with wild range of temperature and pH range. 

• HIGH TEMPERATURE ALPHA AMYLASE (HEAT STABLE)

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  Heat Stable Alpha Amylase is derived from the best strain of Bacillus species through deep fermentation and extraction technique. High temperature alpha Amylase is a high performance, thermostable, wide pH Tolerance Amylase applicable for starch liquefaction. it is mainly used in Starch, Ethanol and sugar production, it hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, reducing the high viscosity of the starch slurry. 

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  APPLICATION:
• Starch Processing Industries
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• Sugar Production
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• Paper and pulp industries
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• Grain based Distillery
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• Appearance	Liquid
  Colour	Brown
  Operative Temperature range	60°c to 110°c
  Operative pH range	5 to 10
  Solubility	Soluble in water