Amylase

The α-amylase is prepared by deep fermentation of bacillus spp. It can hydrolyze amylose and amylopectin to produce dextrins with different chain lengths and small amount of oligosaccharides.

Features:

1. Appearance: pale white or light brownish color with less than 8% of water content.

2. Activity: 5000 U/g

3. Temperature: 35-65°C

4. pH: 3.5-6.5

Definition of the unit of the enzyme activity: One unit (U/g or U/ml) is defined as 1 g (solid powder) or 1 ml (liquid) of enzyme to hydrolyze 1 g of soluble starch to produce dextrins in disodium hydrogen phosphate - citric acid buffer (pH 6.0) at   60°C in 1 hr (total reaction time is 5 min) measured as the absorbance value with iodine reagent chromogenic reaction (QB/T1803-1993).

1. In baking process, adding alpha amylase in the flour can increase fermentation, reduce the dough viscosity, increase sugar content of the dough, improve the taste, color and baking quality of bread, and extend the preservation period of baked foods.

2. The use of amylase in the production of alcohol and brewing industry can make the enzymatic activity evenly distributed during fermentation, improve the saccharification, alcohol yield and yeast growth.

3. In feed industry, adding amylase in combination with semicellulase can improve the digestibility of corn, increase the value of feed utilization, and reduce the production cost.

Supplementation in feed

1. For soybean meal based diets of laying chickens, ducks and geese: 10-12 g/ton.

2. For soybean meal based diets of broilers and chicklings: 12-15 g/ton.

3. For soybean meal based diets of piglets and aquatic animals: 15-20 g/ton.

4. For miscellaneous meal based diet of laying chickens, ducks and geese: 10-12 g/ton.

5. For miscellaneous meal based diet of broilers and chicklings: 12-15 g/ton.

6. For miscellaneous meal based diet of piglets and aquatic animals: 15-20 g/ton.

Specification: 20 kg/bag

Storage:

Store in dry and cool (below 25°C) area with ventilation. During transportation, avoid direct exposure to strong sunlight, rain and moisture. The enzymes will lose activity at high temperature or under strong sunlight. The enzyme activity can be maintained up to 90% for 6 months when stored at room temperature.

Analysis on the current pain points of the industry

1. False mark of enzyme activity

The product is marked with 100,000 enzyme activities, and the actual enzyme activity is 60,000, resulting in incomplete hydrolysis and indirectly increasing the cost of enzymes.

2. Product is unstable

Lack of enzyme protection technology and quality control, unstable enzyme activity, and differences in product specifications for each batch, resulting in product quality fluctuations.

3. Long production cycle

No enzymatic hydrolysis experience and enzyme compounding technology increase labor cost and R&D cycle, which indirectly affects the production schedule.

For us, our major is to solve these pain points

1. The enzyme activity can be customized, providing different enzyme activity products and solutions

2. Stable enzyme activity, unique enzyme activity protection technology to reduce fluctuations in production quality

3. Enzyme activity is not false, strict quality control links, third-party testing to reduce enzyme costs

Quality control strength
6 key control point inspections, escorting the whole process of quality, using extraction, membrane separation, vacuum freeze-drying, spray drying and enzyme activity protection technologies to produce products that fully meet the requirements of global customers.

Production capacity

  Eight automatic primary fermentation cylinders (60 m³),

　　2 pure culture tanks (10 m³),      2 pure culture tanks (5 m³), 

       4 pure culture tank (4 m³),         2 pure culture tanks (1 m³),

　　4 pure culture tanks (0.3 m³),     1 large air compressors,

　　1 spray/drying tower (1 ton/h),

　　4 air drying and fluidized bed drying equipment

　　1 production line of ultra concentrate liquid enzyme.

  The annual production capacity of the Starzyme is more than 20,000 tons of liquid, powd

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