Bacterial Alpha-Amylase
Function
Rapid starch liquefaction, enhanced sugar release, high thermal stability for starch processing, and bioethanol production.
Parameter |
Value / Description |
Class of Enzyme |
Hydrolase (EC 3.2.1.1) – Alpha-Amylase |
pH Range |
5.5 – 7.0 (optimum at pH 6.0) |
Temperature Range |
50°C – 90°C (optimum at 80–85°C) |
Form |
Liquid or Powder |
Color |
Brownish (liquid) / Light brown (powder) |
Odor |
Slight fermentation odor |
Solubility |
Completely soluble in water (liquid form) |