Heat stable α‑amylase is a thermostable industrial enzyme specially applied for starch liquefaction in ethanol production. It randomly hydrolyzes α‑1,4‑glycosidic bonds of starch under high‑temperature jet‑cooking conditions, breaks down long‑chain starch into dextrins, reduces mash viscosity significantly, and creates ideal substrate conditions for subsequent saccharification. It is widely used in grain‑based alcohol fermentation processes.
0.15–0.25kg/T dry basis with 130000U/mL
Excellent thermal stability, adapt to high‑temperature jet‑cooking liquefaction
Randomly cleave starch chains and effectively reduce mash viscosity
Produce dextrin substrates for follow‑up saccharification reaction
Stable performance for corn, cassava and other grain alcohol raw materials
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