Mianyang Habio Bioengineering Co., Ltd.
Habio, aims to bring the world the best producing achievements with less resource consumption and better environment protection by the biotechnology.
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Heat Stable Alpha Amylase Enzyme Wide-Temp Amylase Amylase/Thermostable Alpha Amylase
Improving the digestibility of cereal starch has important nutritional significance.
The starch in grain provides 60-80% of the energy supply of feed ration of monogastric animals, while the starch in feed mainly comes from corn, wheat and other grains. Even for high quality corn, the ileal digestibility of starch generally does not exceed 85% (noy, 1995, 21 day old broiler). At the same time, under the conditions of stress, high-density feeding, disease and other feeding conditions, endogenous amylase activity will be greatly affected.
The nutritional value of starch can be comprehensively improved through Habio Wide Temperature Amylase.
Habio and Sichuan Agricultural University have established a long-term joint research mechanism. In view of the common limiting factors of starch nutrition in grains, with 17 years of professional experience and leading R & D ability of Habio in the field of global feed enzyme preparation, after a large number of enzyme species screening and a wide range of animal experiments, it is finally determined to improve the starch nutrition of grains through Wide Temperature Amylase.
The main excellent characteristics of Wide Temperature Amylase are as follows.
◆Hydrolyzing the α - 1,4-glycoside bond of starch to form dextrin and maltose, improving the digestibility of starch;
◆It has high effect on amylose and amylopectin, and can degrade resistant starch fully;
◆Wide temperature Amylase, specialized enzyme preparation product for animal nutrition with medium temperature property, keeps high activity within the temperature range of around 40 ℃ of livestock and poultry,which has much better effect than that of industrial high temperature or low temperature amylase compared with general competitive products.
◆High temperature tolerance, wide pH range, suitable for various animal diets.
The application effect of broad temperature amylase in animal diet.
1. Fully degradation of amylose resistant starch, reduce the adverse effects caused by anti nutrition factors, and reduce the incidence of diarrhea in livestock and poultry;
2. Supplement the deficiency of endogenous amylase in young animals, improve the utilization rate of feed nutrients, reduce the impact of various stress reactions on animals, and improve the growth performance of livestock and poultry;
3. The addition of amylase can improve the intestinal morphology and promote the absorption and utilization of nutrients.
Physicochemical Properties of Habio Wide Temperature Amylase.
1.The definition of enzyme activity and testing method.
Enzyme Activity Definition: The amount of enzyme needed to liquefy 1g of soluble starch in 1hour at 60 ℃ and pH 6.0 is defined as one unit of enzyme activity(express in U)
2.Enzyme Properties
Good pH tolerance, suitable for gastrointestinal environment.
Wide temperature range, suitable for feed granulation.
Good resistance to pepsin and trypsin.
Good storage stability.
Strong resistance to metal ions.
Table Effect of metal ions on the activity of wide temperature amylase
| metal ions | concentration/mol.L-1 | Relative enzyme activity/% | Evaluation |
| Ba2+ Cu2+ Li+ Ca2+ Mg2+ Mn2+ Fe2+ Al3+ Zn2+ Contrast | 10-3 10-3 10-3 10-3 10-3 10-3 10-3 10-3 10-3 / | 115.58 106.32 110.51 124.14 102.96 110.67 98.88 85.34 88.60 100.00 | + 0 0 + 0 + 0 - - 0 |
Note:+ Indicates activation; - indicates inhibition; 0 indicates no significant effect (within 10% of enzyme activity)
Specification & Application
| Product Name | Form | Activity | Application |
| Wide Temperature Amylase | powder | 10000U/g | Take 10000U/g as an example,suggested addition amount is 100g/T |
Package and Storage
Solid Form:25kg Compound bag；
Sealed storage in original package under 25℃ for 12 months for solid form.
Avoid sunshine, rain, high temperature and high humidity during storage.
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