High‑temperature α‑amylase is a thermostable industrial enzyme widely used in grain deep‑processing. It hydrolyzes α‑1,4 glycosidic bonds of starch under high‑temperature liquefaction conditions, breaks long‑chain starch molecules into soluble dextrins, sharply reduces slurry viscosity, guarantees smooth material conveying, and provides qualified substrates for subsequent saccharification, syrup and starch‑derived product manufacturing.
0.15–0.25 kg/T dry basis with 130000U/mL
Superior thermostability, fit for high‑temperature grain‑starch liquefaction
Efficiently decompose starch and drastically decrease slurry viscosity
Ensure stable fluidity of material and smooth production operation
Suitable for syrup, modified starch and multiple grain‑processing scenarios
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