α-TRANSGLUCOSIDASE MAX T-30
DESCRIPTION
The proprietary a -transglucosidase is especially designed for production of oligo-isomaltose with significant improvement in bothefficiency and effectiveness. The product derived from submerged fermentation of Asperillus niger .It catalyzes formation of the α-1 , 6-glycosidic bond between free glucose and other glucose or maltose to form branched oligosaccharides such as isomaltose and panose.
APPLICATION
This product is widely used to manufacture oligo-isomaltose.
PRODUCT SPECIFICATION
1 One unit of enzyme activity (U) is defined asthe amount of enzyme required to produce 1ugof glucose in 60 minutes at pH5.0 and 40°℃..
2 Please adjust enzyme dosage and reactiontime according to actual production conditions.
3 Copper, titanium and cobalt ions have negativeeffects on the enzyme activity. Lead, aluminumand zinc ions have strong inhibitory effects onthe enzyme activity.
oligo-isomaltose processingwith FB MAXT-30
Processing conditions: enzyme dosage( 180U/g dry material),28% malt syrup, pH5.0，50℃，28HR
oligo-isomaltose on the market
STORAGE
Please store in a cool environment and avoid direct sunlight.The shelf lfe in normal conditions if stored between 4-10℃ is at least 12months.
PACKAGING
Standard packaging is 28kgl/drum in plastic drums. Alternative packaging can be arranged tailored to specific preferences.
SAFETY PRECAUTIONS & PROTECTION
This product is non-toxic. Rinse with water for at least 15minutes i accidentally splashed on hands or in eyes.Seek additional medicalassistance if necessary.
TECHNICAL SUPPORT
Fuda Biotech is committed to work with our clients and provide the best process optimization solutions. We are dedicated and proudof our legendary customer service tailored to each individual client's needs. Please do not hesitate to let us know how we can help!
Category:
ENZYME FOR STARCH PROCESSING
Keywords:
α-TRANSGLUCOSIDASE MAX T-30
Based on the characteristic of feed protein sources，the product was developed by Fuda Biotech with modern biotechnology and produced through submerged fermentation.
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