Alpha-Amylase: Particle Size < 100 μm (powder)

Q: What is the primary function of alpha-amylase in industry?

It hydrolyzes starch into simpler sugars like maltose and dextrins, used in processes such as brewing, baking, and starch liquefaction.

Q: How is alpha-amylase stabilized in industrial formulations?

Through additives like calcium ions and glycerol, and controlled pH, to maintain enzyme activity during storage and application.

Component Specifications

Definition

Alpha-amylase (EC 3.2.1.1) is an endoamylase enzyme that catalyzes the hydrolysis of internal α-1,4-glycosidic bonds in starch, glycogen, and related polysaccharides, producing maltose, maltotriose, and α-limit dextrins. In industrial applications, it operates optimally at temperatures of 60-90°C and pH 5.5-7.0, sourced from microbial strains like Bacillus licheniformis or Aspergillus oryzae for enhanced thermostability and activity.

Working Principle

Alpha-amylase works by randomly cleaving α-1,4-glycosidic linkages in starch molecules, reducing viscosity and converting long-chain polysaccharides into shorter oligosaccharides, facilitating processes like liquefaction in starch processing or sugar production.

Materials

Typically derived from microbial fermentation (e.g., Bacillus or Aspergillus species), formulated as liquid concentrates or solid powders with stabilizers like calcium ions for activity preservation.

Technical Parameters

Parameter	Typical range	Notes & selection driver
Activity	≥ 10,000 U/g
Optimal PH	5.5-7.0
Shelf Life	12-24 months at 4-25°C
Particle Size	< 100 μm (powder)
Optimal Temperature	60-90°C

Ranges are indicative industry figures for RFQ preparation, not a supplier commitment. Confirm every value and standard with the legal manufacturer before ordering.

Standards

ISO 11212, DIN 10342

Parent Products

This component is used in the following industrial products

Functional Enzyme Blend

A specialized blend of enzymes designed to modify dough properties in industrial baking applications.

View Product Details

Engineering Analysis

Risks & Mitigation

Microbial contamination if not stored properly
Activity loss due to temperature or pH deviations
Allergenic potential in sensitive applications

FMEA Triads

Trigger: High-temperature exposure beyond optimal range
Failure: Enzyme denaturation and loss of catalytic activity
Mitigation: Implement temperature controls and use thermostable variants

Trigger: pH fluctuations in processing environment
Failure: Reduced enzyme efficiency and incomplete starch hydrolysis
Mitigation: Monitor and adjust pH with buffers during application

Industrial Ecosystem

Compatible With

Typical Suppliers & Equivalents

Compliance & Inspection

Tolerance

±5% activity variance from labeled specification

Test Method

Spectrophotometric assay for reducing sugar production per ISO 11212

Procurement Evaluation Criteria

A practical evidence checklist for RFQ preparation and supplier evaluation.

Technical documentation

Request current drawings, revision history, and a signed specification sheet.

Manufacturing capability

Verify equipment lists, process limits, capacity, and representative production evidence.

Inspection readiness

Confirm test methods, calibrated equipment, sampling plans, and traceable reports.

Supplier transparency

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Manufacturers of Alpha-Amylase

Manufacturer profiles associated with Alpha-Amylase.

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Frequently Asked Questions

What is the primary function of alpha-amylase in industry?