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Commercial Alpha Amylase Brewing , Food Grade Low PH Fungal Amylase Enzymes For Starch Sugar

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Jiangsu Boli Bioproducts Co., Ltd.
City: Taizhou
Province/State: Zhejiang
Country/Region: China
Tel: 86-523-82078001

Commercial Alpha Amylase Brewing , Food Grade Low PH Fungal Amylase Enzymes For Starch Sugar

Brand Name : Boli
Model Number : Heat-stable Alpha-Amylase HT-400
Certification : Halal, Kosher ISO9001, ISO14001, ISO22000
Place of Origin : Jiangsu China
MOQ : 100kg
Price : Negotiable
Payment Terms : T/T, L/C , D/P
Supply Ability : 1000MT to 1500MT Per Year
Delivery Time : 15-20 days
Packaging Details : 25kg, 30kg HDPE drums, 1125 IBC totes for liquid
Grade : Food Grade
Form : Liquid Form
Application : Heat-stable Alpha-Amylase for Starch Sugar
Declared Enzyme : Heat-stable Alpha-Amylase
Sample : Free Sample Available
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Heat-stable Alpha-Amylase HT-400

Food Grade Low pH Alpha-Amylase Liquid For Starch Sugar

Halal & Kosher Certified


Alpha-Amylase HT-400 is produce from strains of Bacillus licheniformis using submerged fermentation and refining extraction techniques. HT-400 is an endoamylase which can rapidly decrease the viscosity of gelatinous starch solutions by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-D-1,4 glucosidic bonds to produce soluble dextrins and oligosaccharides.

As a very robust Alpha-Amylase with superior thermal and pH stability, HT-400 is applied to the production of starch sugar.

HT-400 has been designed with the following benefits for the production of starch sugar:

  • Superior stability with low pH
  • Decrease viscosity of starch quickly
  • Eliminate the formation of unwanted color substances and non-fermentable sugars
  • Effective liquefaction of various starch materials, such as tapioca, corn, wheat, rice, etc.
  • Superior performance without adding calcium ion under majority processing conditions


Declared EnzymeAlpha-Amylase
Systematic Name1,4-α-D-glucan glucanohydrolase
Activity40,000 U/ml (Minimum)
AppearanceLight to dark brown liquid
Product pH5.0 to 7.0
Specific gravity≤1.25 g/ml


HT-400 is active with pH range 5.0~7.0, depending on the application. For maximum activity, the optimal pH for HT-400 is 5.4~6.0. The exact pH optimum depends on actual processing conditions, including temperature, substrate concentration and time.


For interval liquefaction, the optimum temperature of HT-400 is above 90°C. It liquefies starch substrates promptly at 95 to 97°C and maintains highly active at 100°C. For consecutive liquefaction, HT-400 demonstrates exceptional thermal stability at a temperature range from 105 to 110°C, maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently.


The presence of calcium increases the thermal stability of HT-400. This enzyme requires a very low calcium concentration of 20~50 ppm to ensure its enzyme stability.

Certificate:Halal, Kosher
Package:25kg, 30kg plastic drums or 1125kg IBC totes
Shelf-life and Storage:

Typical shelf-life is six months if it is stored below 25°C in its

original packaging, sealed and unopened, protected from the sunlight.

Its shelf-life will be eighteen-months if this product is being store properly at 0∼10°C.

Prolonged storage and/or adverse conditions such as higher temperatures

may lead to a higher dosage requirement, thus should be avoided.

Product Tags:

alpha and beta amylase


powdered enzyme amylase

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Commercial Alpha Amylase Brewing , Food Grade Low PH Fungal Amylase Enzymes For Starch Sugar Images

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