Thermostable α-Amylase for Liquefaction in Starch Industry
Liquefaction in Starch Industry
It is a starch-hydrolyzing alpha-amylase with high heat and pH stability derived from a selected strain of Bacillus licheniformis. The enzyme is an endo-amylase that randomly hydrolyses alpha-1, 4-glucosidic bonds to reduce the viscosity of gelatinized starch, producing soluble dextrin’s and oligosaccharides. https://www.creative-enzymes.com/product/Thermostable-Amylase-For-Liquefaction-In-Starch-Industry_144.html
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