Amylase Enzymes
Amylases are enzymes that break down complex carbohydrates, specifically starch, into simpler sugars such as maltose, glucose, and maltotriose. They play a crucial role in digestion by converting dietary starch into forms that the body can readily absorb and use for energy.
Description
Biolaxi Enzymes is one of the leading manufacturer and supplier of enzymes since 2007. We offer a broad range of high-quality enzymes, including amylases like Alpha-Amylase (ɑ-Amylase), Beta-Amylase (𝛃-Amylase), and Gamma-Amylase (𝛄-Amylase).
These amylases are primarily derived from plants and microorganisms, specifically barley, bacteria, and fungi. Production involves fermentation, either submerged or solid state, under carefully controlled conditions such as temperature, pH, and substrate composition to maximize enzyme yield. The enzymes are then isolated and purified through downstream processing.
α-Amylase (Bacillus subtilis)
CAS Number: 9000-90-2
EC Number: 3.2.1.1
Technical Specifications:
- Source: Bacillus subtilis (bacterial)
- Optimal pH: 5.5–7.0
- Optimal Temperature: 50–70°C
- Mode of Action: Endo-acting enzyme that hydrolyzes internal α-1,4 glycosidic bonds in starch to yield dextrins and maltose.
- Stability: Good thermal stability and broad pH tolerance
- Form: Available in powder or liquid form depending on formulation
- Activity Assay: Typically expressed in SKB, DU, or IU (depending on method used)
Applications:
- Starch processing and liquefaction in the food and beverage industry (e.g., brewing, baking)
- Desizing agent in textile processing
- Detergent industry for removing starchy stains
- Animal feed to enhance digestibility
- Bioethanol production for saccharification of starch
β-Amylase (Barley)
CAS Number: 9000-91-3
EC Number: 3.2.1.2
Technical Specifications:
- Source: Barley (plant-derived)
- Optimal pH: 4.5–5.5
- Optimal Temperature: 50–60°C
- Mode of Action: Exo-acting enzyme that hydrolyzes α-1,4 glycosidic bonds from the non-reducing ends of starch, releasing maltose
- Stability: Less heat-stable than bacterial enzymes
- Form: Usually in powdered form
- Activity Assay: Often measured in Betamyl or IU units
Applications:
- Brewing industry for maltose production in beer
- Baking to improve dough fermentation and flavor
- Maltose syrup production
- Used in research and biochemical analysis for studying carbohydrate metabolism
γ-Amylase (Aspergillus niger) (also known as Glucoamylase)
CAS Number: 9032-08-0
EC Number: 3.2.1.3
Technical Specifications:
- Source: Aspergillus niger (fungal)
- Optimal pH: 4.0–5.0
- Optimal Temperature: 55–65°C
- Mode of Action: Hydrolyzes both α-1,4 and α-1,6 glycosidic bonds from the non-reducing ends to release glucose
- Stability: Good acid stability and high saccharification ability
- Form: Liquid and powder formulations available
- Activity Assay: Measured in AGU (Amyloglucosidase Units) or IU
Applications:
- High-glucose syrup production from starch
- Fermentation industries (alcohol, citric acid, bioethanol)
- Used in baking to enhance crust color and sweetness
- Food processing where complete starch breakdown to glucose is desired
- Suitable for low-pH processes in industrial applications
Trade Information
| Supply Ability | As per customer requirement |
| Delivery Time | 10 days once received the PO |
| Sample Available | Yes |
| Minimum Order Quantity | 100 kg for export/ 25-100 kg for Domestic |
| Packaging | Export worthy 25 kg HDPE drum packing |
| Main Export Markets | Middle East & African countries |
| Main Domestic Market | Gujarat & North Region |
Certificates
Contact Details
| Phone No. | +91 9158047802 |
| support@biolaxienzymes.com | |
| Location | Thane West, Maharashtra - 400615 |