Amylase
What foods increase amylase?
Natural Sources of Digestive Enzymes:
1.Honey, especially the raw kind, has amylase and protease.
2.Mangoes and bananas have amylase, which also helps the fruit to ripen.
3.Papaya has a type of protease called papain.
4.Avocados have the digestive enzyme lipase.
5.Sauerkraut, or fermented cabbage, picks up digestive enzymes during the fermentation process.
Product name： | Amylase |
source: | Bacillus subtilis |
Technology : | Fermented |
Packing: | Aluminum plastic bag ,1kg×10 bags/box; 1 kg x20 bags/box |
Storage: | In a cool and dry environment away from light |
Shelf life: | 18 months from date of production |
Product name | Forms | Enzyme Activity |
Amylase | Powder | ≥4,000U/g |
(Formulations are supplied as per customer requirements)
Starch sugar industry, alcohol and brewing industry, bacteriophage industry etc.
Thermal stability: stabilization below 60℃, the optimal temperature: 60℃--70℃.The reaction speed can be accelerated with the increasing in temperature, while accelerating inactivity. So it is suitable for the process of liquation below 90℃.
PH stability: ph6.0-7.0 stability,inactivite gradually below pH5.0.
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