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Send EmailAlpha Amylase, Bacterial Alpha-Amylase, 9000-90-2
Alpha-Amylase (EC 3.2.1.1) is a hydrolase enzyme that hydrolyzes α-1,4-glycosidic bonds in polysaccharides such as starch and glycogen, producing smaller sugars (maltose, glucose, dextrins, oligosaccharides). In the food industry, different types derived from various sources (fungal, bacterial, plant-based) are used depending on process conditions. The enzyme acts by randomly cleaving internal bonds (endo-effect) within the starch chain, rapidly reducing viscosity and achieving liquefaction.
There is widespread confusion regarding CAS numbers for alpha-amylase enzymes. The following table clarifies the correct CAS numbers:
| CAS Number | Enzyme Type | Source | Description |
|---|---|---|---|
| 9001-19-8 | Fungal Alpha-Amylase | Aspergillus oryzae | CORRECT: Official CAS number for fungal (mold) derived alpha-amylase. Suitable for baking and food applications. |
| 9000-90-2 | Bacterial Alpha-Amylase | Bacillus species | CORRECT: Official CAS number for bacterial derived alpha-amylase. Suitable for industrial applications. |
| 9000-85-5 | Alternative / Old Designation | - | Appears in some old catalogs as an alternative or general alpha-amylase designation. Not valid in current official classifications. |
CRITICAL NOTICE:
CORRECT CAS number for Fungal Alpha-Amylase: 9001-19-8
CORRECT CAS number for Bacterial Alpha-Amylase: 9000-90-2
9000-85-5 is an old/alternative designation and is not valid in current official classifications.
Always verify the correct CAS number on the supplier's Safety Data Sheet (SDS).
| Type | Source | CAS No | EC No | Optimal pH | Optimal Temperature | Application Area |
|---|---|---|---|---|---|---|
| Fungal Alpha-Amylase | Aspergillus oryzae | 9001-19-8 | 3.2.1.1 | 4.5 – 6.0 | 50 – 60°C | Baking, cakes, biscuits, confectionery, dough conditioning |
| Bacterial Alpha-Amylase | Bacillus amyloliquefaciens | 9000-90-2 | 3.2.1.1 | 6.0 – 7.0 | 60 – 75°C | Brewing, starch sugars, modified starch, detergents |
| High Temperature Bacterial Alpha-Amylase | Bacillus licheniformis, Geobacillus stearothermophilus | 9000-90-2 | 3.2.1.1 | 6.0 – 7.0 | 70 – 90°C | High-temperature starch hydrolysis, HFCS, bioethanol |
| Plant-Based Alpha-Amylase | Barley, wheat, rice | 9000-90-2 | 3.2.1.1 | 5.5 – 6.5 | 30 – 40°C | Malt, beer, whisky, traditional fermented beverages |
| Feature | Description |
|---|---|
| Enzyme Class | Hydrolase |
| Subclass | Glycosidase |
| Systematic Name | 1,4-alpha-D-glucan glucanohydrolase |
| Reaction | Endohydrolysis of 1,4-alpha-D-glycosidic bonds |
| CAZy Family | Glycoside Hydrolase Family 13 (GH13) |
| Structural Fold | (β/α)₈ TIM Barrel |
Alpha-Amylases belong to Glycoside Hydrolase Family 13 (GH13) and adopt a characteristic (β/α)₈ TIM Barrel structure. This structure consists of 8 parallel β-strands surrounded by 8 α-helices forming a barrel shape. The active site is located at the C-terminal end of the barrel and contains conserved aspartate and glutamate residues. Calcium ions are essential for structural stability and thermal stability of the enzyme.
Domain Architecture:
ALPHA-AMYLASE
(GH13 Family - TIM Barrel)
|
+------------------+------------------+
| | |
Domain A Domain B Domain C
(Catalytic) (Loop/Calcium) (C-terminal)
(β/α)₈ TIM Ca²⁺ β-sheet
Barrel Binding Structure
Domain Description:
| Domain | Location | Function |
|---|---|---|
| Domain A (Catalytic) | Central core (β/α)₈ barrel | Contains catalytic site; Responsible for substrate binding and hydrolysis |
| Domain B | Insertion between β3-α3 loops | Calcium binding site; Contributes to structural stability |
| Domain C | C-terminal region | β-sheet rich region; May be involved in substrate recognition and stability |
The active site of alpha-amylase contains conserved amino acid residues essential for catalytic activity:
CATALYTIC RESIDUES
|
+-----------+-----------+
| | |
Asp-X-Asp Glu Asp
(Nucleophile) (Acid/Base) (Transition)
| Residue | Function | Location |
|---|---|---|
| Asp (Aspartate) | Nucleophile; Attacks the glycosidic bond | Domain A (β4 strand) |
| Glu (Glutamate) | Acid/Base catalyst; Protonates the leaving group | Domain A (β4 strand) |
| Asp (Aspartate) | Stabilizes the transition state | Domain A (β5 strand) |
Calcium ions (Ca²⁺) are essential for structural stability and catalytic activity of alpha-amylase:
CALCIUM BINDING SITE
|
+-----------+-----------+
| | |
Asp Asp Asp
(Oxygen) (Oxygen) (Oxygen)
|
Ca²⁺
|
Asp Asn His
(Oxygen) (Oxygen) (Oxygen)
| Feature | Description |
|---|---|
| Calcium Ion | Binds near the active site with high affinity |
| Coordination | 7-8 coordination bonds with oxygen atoms from Asp, Asn, His residues |
| Function | Maintains structural integrity; Protects against thermal denaturation; Essential for optimal activity |
| Replacement | Other divalent cations (Mg²⁺, Mn²⁺) can partially substitute but with reduced stability |
(β/α)₈ TIM Barrel Schematic Representation:
TOP VIEW
α8
____/____
/ α1 \
/ ________ \
| / α2 \ |
| | ______ | |
| | / α3 \ | |
| | | β4 | | |
| | | /β5\ | | |
| | | | | | | |
| | | \β6/ | | |
| | | β7 | | |
| | \ α8 / | |
| | β8 | | |
| | \____/ | | |
| | α9 | | |
| \ α10 / | |
\ α11 / /
\____/ α12
|
Catalytic Site
(Asp, Glu, Asp residues)
Substrate Binding and Catalysis Scheme:
SUBSTRATE (STARCH)
|
α-1,4 Glycosidic Bond
|
-O---[Glucose]---O---[Glucose]---O-
| |
Cleavage Site
|
CATALYTIC RESIDUES
|
Asp (Nucleophile) Glu (Acid/Base)
|
HYDROLYSIS PRODUCTS
|
Oligosaccharides + Maltose + Glucose
| Property | Fungal | Bacterial | High Temp. | Plant-Based |
|---|---|---|---|---|
| Molecular Weight | ~50-60 kDa | ~50-70 kDa | ~50-70 kDa | ~45-55 kDa |
| Amino Acid Count | ~450-500 | ~500-520 | ~500-520 | ~400-480 |
| Isoelectric Point (pI) | ~4.0 – 5.0 | ~4.5 – 5.5 | ~4.5 – 5.5 | ~5.5 – 6.5 |
| Calcium Binding | 1 Ca²⁺ | 2 Ca²⁺ | 3-4 Ca²⁺ | 1 Ca²⁺ |
| Disulfide Bonds | 1-2 | 2-3 | 3-4 | 1-2 |
| Glycosylation | None | None | None | None |
| Optimal pH | 4.5 – 6.0 | 6.0 – 7.0 | 6.0 – 7.0 | 5.5 – 6.5 |
| Optimal Temperature | 50 – 60°C | 60 – 75°C | 70 – 90°C | 30 – 40°C |
| Thermostability | Low-Moderate | High | Very High | Low |
Step 1: Substrate Binding
The starch molecule binds to the enzyme's active site through hydrogen bonds and hydrophobic interactions. The substrate binds in a deep cleft at the C-terminal end of the TIM barrel. Conformational changes occur in the enzyme upon binding.
Step 2: Nucleophilic Attack
The catalytic aspartate residue acts as a nucleophile, attacking the anomeric carbon of the glycosidic bond. This forms a covalent glycosyl-enzyme intermediate.
Step 3: Acid/Base Catalysis
The catalytic glutamate residue acts as an acid/base catalyst. It donates a proton to the glycosidic oxygen (leaving group), facilitating bond cleavage.
Step 4: Transition State Stabilization
A second aspartate residue stabilizes the developing positive charge in the transition state, lowering the activation energy of the reaction.
Step 5: Product Release
The glycosyl-enzyme intermediate is hydrolyzed by water, releasing the product (oligosaccharide). The enzyme returns to its ground state, ready for another catalytic cycle.
CATALYTIC CYCLE
Enzyme + Starch ──────────────→ Enzyme-Starch Complex
(Substrate Binding)
Enzyme-Starch Complex ────────→ Glycosyl-Enzyme + Leaving Group
(Nucleophilic Attack / Acid Catalysis)
Glycosyl-Enzyme + Water ─────→ Enzyme + Hydrolysis Product
(Hydrolysis / Product Release)
| Feature | Alpha-Amylase (Endo) | Beta-Amylase (Exo) | Glucoamylase (Exo) |
|---|---|---|---|
| Cleavage Mode | Random internal cleavage | Removes maltose from termini | Removes glucose from termini |
| Viscosity Reduction | Rapid | Slow | Slow |
| Products | Dextrins, maltose, glucose | Maltose | Glucose |
| Liquefaction | Rapid | Slow | Slow |
| Property | Fungal | Bacterial | High Temp. | Plant-Based |
|---|---|---|---|---|
| Appearance | Light brown powder/liquid | Light brown powder/liquid | Light brown powder/liquid | Light brown powder/liquid |
| Odor | Slight enzyme odor | Slight enzyme odor | Slight enzyme odor | Slight enzyme odor |
| Solubility | Soluble in water | Soluble in water | Soluble in water | Soluble in water |
| Optimal pH | 4.5 – 6.0 | 6.0 – 7.0 | 6.0 – 7.0 | 5.5 – 6.5 |
| Effective pH Range | 4.0 – 8.0 | 5.0 – 9.0 | 5.0 – 8.5 | 4.5 – 7.5 |
| Optimal Temperature | 50 – 60°C | 60 – 75°C | 70 – 90°C | 30 – 40°C |
| Effective Temperature Range | 30 – 70°C | 40 – 85°C | 50 – 105°C | 20 – 55°C |
| Inactivation Temperature | >65-70°C | >85-90°C | >100-105°C | >55-60°C |
| Thermostability | Low-Moderate | High | Very High | Low |
| Calcium Requirement | Moderate | High | High | Low |
| Isoelectric Point (pI) | ~4.0 – 5.0 | ~4.5 – 5.5 | ~4.5 – 5.5 | ~5.5 – 6.5 |
| Molecular Weight | ~50-60 kDa | ~50-70 kDa | ~50-70 kDa | ~45-55 kDa |
| Property | Fungal | Bacterial | High Temp. | Plant-Based |
|---|---|---|---|---|
| Specific Activity | 10,000-20,000 U/g | 10,000-30,000 U/g | 10,000-30,000 U/g | 5,000-15,000 U/g |
| Km (Starch) | ~1-2 mg/mL | ~2-5 mg/mL | ~2-4 mg/mL | ~1-3 mg/mL |
| Kcat | ~500 s⁻¹ | ~800 s⁻¹ | ~1000 s⁻¹ | ~400 s⁻¹ |
| pH Stability | 4.0 – 8.0 | 5.0 – 9.0 | 5.0 – 8.5 | 4.5 – 7.5 |
| Thermal Stability | Up to 70°C | Up to 90°C | Up to 105°C | Up to 55°C |
| Calcium Effect | 1.5-2x increase | 2-3x increase | 2-3x increase | 1.2x increase |
International Unit (U): 1 U is defined as the amount of enzyme that liberates 1 µmol of reducing sugar (as glucose equivalent) per minute at pH 6.0 and 40°C using liquefied starch as substrate. Measurement conditions and substrates may vary by type.
Fungal Alpha-Amylase: Derived from Aspergillus oryzae or A. niger. Produced by solid-state or submerged fermentation. Requires 24-48 hours fermentation time.
Bacterial Alpha-Amylase: Derived from Bacillus amyloliquefaciens or B. subtilis. Produced by submerged fermentation. Faster production with 12-24 hours fermentation time.
High Temperature Alpha-Amylase: Derived from Bacillus licheniformis or Geobacillus stearothermophilus. Requires thermophilic production conditions (55-65°C). 12-18 hours fermentation time.
Plant-Based Alpha-Amylase: Extracted from cereals such as barley, wheat, rice, rye, oats. Requires germination (malting) process. 5-7 days germination time.
Fungal Alpha-Amylase: Active at pH 4.5-6.0. Ideal for baking and acidic food processes.
Bacterial Alpha-Amylase: Active at pH 6.0-7.0. Suitable for neutral and slightly alkaline industrial processes.
High Temperature Alpha-Amylase: Active at pH 6.0-7.0. Remains active at 90-105°C, critical for starch liquefaction.
Plant-Based Alpha-Amylase: Active at pH 5.5-6.5. Works at low temperatures (30-40°C), suitable for malt and beer production.
Calcium Requirement: Fungal → Moderate (1 mM Ca²⁺); Bacterial and High Temp. → High (2-5 mM Ca²⁺); Plant-Based → Low (0.5 mM Ca²⁺).
Inactivation Temperature: Fungal >65-70°C; Bacterial >85-90°C; High Temp. >100-105°C; Plant-Based >55-60°C.
Molecular Weight: Fungal ~50-60 kDa; Bacterial ~50-70 kDa; High Temp. ~50-70 kDa; Plant-Based ~45-55 kDa.
Isoelectric Point: Fungal 4.0-5.0; Bacterial 4.5-5.5; High Temp. 4.5-5.5; Plant-Based 5.5-6.5.
Disulfide Bonds: Fungal 1-2; Bacterial 2-3; High Temp. 3-4; Plant-Based 1-2. More disulfide bonds provide higher thermal stability.
Glycosylation: None in all types (prokaryotic and fungal enzymes are not glycosylated).
Substrate Preference: Fungal → Amylose > Amylopectin; Bacterial → Amylopectin > Amylose; High Temp. → Amylopectin > Amylose; Plant-Based → Amylose ≈ Amylopectin.
Product Profile: Fungal → Dextrins + Maltose + Glucose (5-15%); Bacterial → Dextrins + Maltose (15-25%); High Temp. → Dextrins + Maltose (15-25%); Plant-Based → Maltose (60-80%) + Dextrins.
Hydrolysis Rate: High Temp. > Bacterial > Fungal > Plant-Based (depending on temperature).
Substrate Affinity (Km): Fungal ~1-2 mg/mL (high affinity); Bacterial ~2-5 mg/mL; High Temp. ~2-4 mg/mL; Plant-Based ~1-3 mg/mL.
Main Application Area: Fungal → Baking, cakes, biscuits; Bacterial → Starch sugars, modified starch; High Temp. → HFCS, bioethanol; Plant-Based → Malt, beer, whisky.
Process Conditions: Fungal → 50-60°C, pH 4.5-6.0; Bacterial → 60-75°C, pH 6.0-7.0; High Temp. → 70-90°C, pH 6.0-7.0; Plant-Based → 30-40°C, pH 5.5-6.5.
Typical Dosage: Fungal → 2 g per 50 kg flour; Bacterial → 0.5-2.0 U/g starch; High Temp. → 0.5-2.0 U/g starch; Plant-Based → Varies with malt quantity.
Regulatory Status: Fungal → FDA GRAS, EFSA approved (food); Bacterial → FDA GRAS, EFSA approved (industrial); High Temp. → FDA GRAS, EFSA approved (industrial); Plant-Based → Traditional use, GRAS.
Shelf Life: Fungal → 12-24 months (4-25°C); Bacterial → 12-24 months (4-25°C); High Temp. → 12-24 months (4-25°C); Plant-Based → 6-12 months (4-25°C, more sensitive).
Cost/Performance: Fungal → Moderate cost, high performance (food); Bacterial → Low cost, moderate-high performance; High Temp. → High cost, very high performance; Plant-Based → Low cost, low-moderate performance.
| Application | Function | Mechanism |
|---|---|---|
| Bread Making | Breaks down starch in flour; releases fermentable sugars; improves crust color and flavor; increases bread volume and texture | Endo-amylase activity cuts starch chains; creates sugar source for yeast |
| Cakes and Biscuits | Provides more flexible dough; improves gas retention; creates finer and more uniform crumb structure | Viscosity reduction and gas retention improvement |
| Confectionery | Modifies starch structure to retard staling; extends freshness and shelf life | Reduces amylopectin retrogradation |
| Whole Wheat Bread | Breaks down bran starch; improves volume and texture | Hydrolysis of bran starch |
| Frozen Dough | Improves freeze-thaw stability | Modification of starch structure |
| Gluten-Free Bread | Breaks down starch in gluten-free flours; improves texture and volume | Modification of gluten-free starch matrix |
Typical Dosage: 2 g per 50 kg flour
| Application | Function | Mechanism |
|---|---|---|
| Mashing | Converts grain starch to fermentable sugars | Starch liquefaction and saccharification |
| Viscosity Reduction | Reduces mash viscosity; improves filtration and yield | Breakdown of starch chains |
| Malt Production | Breaks down starch in barley, wheat, and rice | Complements endogenous enzyme activity |
| Lager Beer | Creates suitable sugar profile for low-temperature fermentation | Controlled hydrolysis |
| Ale Beer | Creates suitable sugar profile for high-temperature fermentation | Higher-temperature hydrolysis |
| Gluten-Free Beer | Breaks down starch in gluten-free grains | Gluten-free starch hydrolysis |
Typical Dosage: 0.4 – 0.8 L/ton (beer)
| Application | Function | Mechanism |
|---|---|---|
| Glucose Syrup | Complete hydrolysis of starch to produce glucose | Liquefaction (alpha-amylase), then saccharification (glucoamylase) |
| High Fructose Corn Syrup (HFCS) | High-temperature liquefaction stage | Starch hydrolysis at 90-105°C |
| Maltose Syrup | Controlled hydrolysis for maltose production | Limited hydrolysis for high maltose content |
| Modified Starch | Adjustment of starch chain length | Limited hydrolysis for specific chain length |
| Maltodextrin | Starch hydrolysis for maltodextrin production | Hydrolysis to DE 10-20 |
| Cyclodextrin | Pretreatment for cyclodextrin production | Starch liquefaction |
Typical Dosage: 0.5 – 2.0 U/g starch
| Sector | Application | Enzyme Type |
|---|---|---|
| Textile | Desizing (removal of starch-based sizing agents) | Bacterial / High Temp. |
| Detergent | Removal of starch-based stains | Bacterial / High Temp. (thermostable) |
| Animal Feed | Digestibility enhancement | Fungal / Bacterial |
| Bioethanol | Conversion of starch to fermentable sugars | Bacterial / High Temp. |
| Paper | Modification of starch-based coatings | Bacterial |
| Cosmetics | Modification of starch-based ingredients | Fungal |
| Pharmaceutical | Starch modification as excipient | Bacterial |
| Parameter | Fungal | Bacterial | High Temp. | Test Method |
|---|---|---|---|---|
| Appearance | Light brown powder | Light brown powder | Light brown powder | Visual |
| Odor | Slight enzyme odor | Slight enzyme odor | Slight enzyme odor | Olfactometric |
| Activity | 10,000 – 20,000 U/g | 10,000 – 30,000 U/g | 10,000 – 30,000 U/g | Colorimetric |
| Loss on Drying | ≤ 8.0% | ≤ 8.0% | ≤ 8.0% | Gravimetric |
| Total Plate Count | ≤ 50,000 CFU/g | ≤ 50,000 CFU/g | ≤ 50,000 CFU/g | Microbiological |
| Salmonella | Negative | Negative | Negative | Microbiological |
| E. coli | Negative | Negative | Negative | Microbiological |
| Yeast and Mold | ≤ 100 CFU/g | ≤ 100 CFU/g | ≤ 100 CFU/g | Microbiological |
| Heavy Metals (as Pb) | ≤ 10 ppm | ≤ 10 ppm | ≤ 10 ppm | AAS / ICP |
| Lead (Pb) | ≤ 2 ppm | ≤ 2 ppm | ≤ 2 ppm | AAS / ICP |
| Arsenic (As) | ≤ 2 ppm | ≤ 2 ppm | ≤ 2 ppm | AAS / ICP |
| Total Protein | Variable | Variable | Variable | Kjeldahl |
| pH (1% Solution) | 5.0 – 6.5 | 6.0 – 7.5 | 6.0 – 7.5 | pH Meter |
| Parameter | Fungal | Bacterial | Test Method |
|---|---|---|---|
| Activity | 5,000 – 10,000 U/g | 5,000 – 15,000 U/g | Colorimetric |
| Loss on Drying | ≤ 10.0% | ≤ 10.0% | Gravimetric |
| Total Plate Count | ≤ 100,000 CFU/g | ≤ 100,000 CFU/g | Microbiological |
| Salmonella | Negative | Negative | Microbiological |
| E. coli | Negative | Negative | Microbiological |
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 2,000 mg/kg (low toxicity) |
| Acute Dermal Toxicity | Low toxicity; Not an irritant |
| Skin Irritation | Not an irritant (enzyme proteins may cause mild irritation) |
| Eye Irritation | Mild irritant |
| Inhalation Toxicity | May cause allergic sensitization (enzyme dust) |
| Chronic Toxicity | Not toxic at normal usage levels |
| Carcinogenicity | Not classified as a carcinogen |
| Mutagenicity | Not mutagenic (Ames test negative) |
| Reproductive Toxicity | No reproductive toxicity at normal levels |
| Allergenicity | Enzymes are potential allergens; May cause respiratory sensitization in sensitive individuals |
| ADI (Acceptable Daily Intake) | Not determined (enzyme is inactivated during processing) |
| Food Safety | FDA GRAS, EFSA approved, JECFA evaluated |
| Hazard Class | Category | H-Statement |
|---|---|---|
| Respiratory Sensitization | Category 1 | H334 |
| Skin Sensitization | Category 1 | H317 |
| Water Hazard (WGK Germany) | 3 (severe hazard to water) | - |
Signal Word: WARNING
Hazard Pictograms: GHS07 (Exclamation Mark), GHS08 (Health)
Hazard Statements (H-Codes):
| Code | Statement |
|---|---|
| H317 | May cause an allergic skin reaction. |
| H334 | May cause allergy or asthma symptoms or breathing difficulties if inhaled. |
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray. |
| P264 | Wash hands thoroughly after handling. |
| P271 | Use only outdoors or in a well-ventilated area. |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection. |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water. |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing. |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present. |
| P342+P311 | If experiencing respiratory symptoms: Call a POISON CENTER/doctor. |
| P333+P313 | If skin irritation or rash occurs: Get medical advice/attention. |
| P337+P313 | If eye irritation persists: Get medical advice/attention. |
| P362+P364 | Take off contaminated clothing and wash it before reuse. |
| P403+P233 | Store in a well-ventilated place. Keep container tightly closed. |
| P501 | Dispose of contents/container in accordance with local regulations. |
| Route of Exposure | Action to Be Taken |
|---|---|
| Inhalation | Move to fresh air immediately. If respiratory irritation develops, seek medical attention. Enzyme dust may cause allergic sensitization. |
| Skin Contact | Wash with plenty of soap and water. Remove contaminated clothing. If irritation persists, seek medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Keep eyelids open. Remove contact lenses if present. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. If large amounts are swallowed or discomfort is felt, seek medical attention. |
| Note | Enzymes are proteins; allergic reactions are possible in sensitive individuals. |
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic material (enzyme proteins are not highly flammable). |
| Hazards from Fire | Thermal decomposition produces carbon monoxide, carbon dioxide, and nitrogen oxides. |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, foam. |
| Unsuitable Extinguishing Media | Water jet (may disperse dust) |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing. |
| Special Precautions | Prevent dust from entering sewers and water courses. Avoid dust cloud formation. |
| Parameter | Information |
|---|---|
| Personal Protection | Dust mask, protective goggles, gloves, coverall. |
| Ventilation | Increase ventilation; use local exhaust in confined spaces. |
| Containment | Cover spilled area to prevent dust dispersion. |
| Cleaning Methods | Collect dry using vacuum or careful sweeping. Avoid washing with water (soluble). |
| Environmental Precautions | Prevent entry into drains, sewers, and water bodies. |
| Waste Disposal | Dispose of in accordance with local regulations. |
| Parameter | All Types |
|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated place; PROTECT FROM LIGHT, HEAT, and MOISTURE |
| Container Requirements | Keep tightly closed in moisture-proof containers (PE-lined bags, HDPE containers, aluminum-lined bags) |
| Materials to Protect From | Light, heat, moisture, strong oxidizing agents, strong acids, strong bases |
| Recommended Storage Temperature | 4 – 25°C (lower temperature recommended for fungal and plant-based; 4-10°C ideal) |
| Shelf Life | 12 – 24 months (in unopened original packaging under proper storage conditions) |
| Stability Note | Enzyme activity decreases over time; higher temperatures and moisture accelerate activity loss |
| Special Storage Requirements | Store in a dark, cool, dry place; Avoid exposure to air and moisture; Opened containers must be immediately resealed |
| Packaging Type | Quantity | Material |
|---|---|---|
| Aluminum Foil Bag | 100 g, 500 g, 1 kg | Aluminum foil laminated bag (moisture and light resistant) |
| Plastic Bag | 1 kg, 5 kg, 10 kg | PE bag (inner-lined, sealed, moisture-proof) |
| PE-Lined Paper Bag | 10 kg, 20 kg, 25 kg | Moisture-proof kraft paper bag |
| Plastic Drum | 10 kg, 20 kg, 25 kg | HDPE drum (moisture-proof) |
| FIBC / Big Bag | 100 kg, 500 kg, 1000 kg | PE-lined, moisture-proof PP woven bag |
| Liquid Container | 1 L, 5 L, 10 L, 25 L | HDPE / Food-grade plastic |
| Parameter | Information |
|---|---|
| UN Number | Not regulated (not dangerous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated (not dangerous) |
| IATA (Air) | Not regulated (not dangerous) |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; Protect from moisture and heat. |
| Region / Authority | Status |
|---|---|
| European Union | Enzyme product approved for use in food and feed; EFSA approval required for specific applications |
| USA (FDA) | GRAS for food use; 21 CFR 173.310 (α-Amylase from Bacillus subtilis) |
| Turkey | Approved as a food processing aid; KKDIK compliance required |
| JECFA | Approved for use as an enzyme preparation; Specifications established for food grade enzymes |
| IARC | Not classified (not carcinogenic) |
| NTP | Not listed |
| OSHA | Regulated as dust (may cause respiratory sensitization) |
| California (Prop 65) | Not listed |
| Halal | Yes (with certification, from halal sources and production) |
| Kosher | Yes (with certification) |
| Vegan | Yes (microbial fermentation, no animal content) |
| WGK Germany | 3 (severe hazard to water) |
| Property | Fungal | Bacterial | High Temp. | Plant-Based |
|---|---|---|---|---|
| CAS No | 9001-19-8 | 9000-90-2 | 9000-90-2 | 9000-90-2 |
| EC No | 3.2.1.1 | 3.2.1.1 | 3.2.1.1 | 3.2.1.1 |
| Source | Aspergillus oryzae | B. amyloliquefaciens | B. licheniformis | Barley, wheat, rice |
| Opt. pH | 4.5 – 6.0 | 6.0 – 7.0 | 6.0 – 7.0 | 5.5 – 6.5 |
| Opt. Temp. | 50 – 60°C | 60 – 75°C | 70 – 90°C | 30 – 40°C |
| Inactivation | >65-70°C | >85-90°C | >100-105°C | >55-60°C |
| Mol. Weight | ~50-60 kDa | ~50-70 kDa | ~50-70 kDa | ~45-55 kDa |
| Calcium | Moderate | High | High | Low |
| Mode | Endo | Endo | Endo | Endo/Exo |
| Thermostability | Low-Moderate | High | Very High | Low |
| Main Use | Baking | Starch industry | HFCS, bioethanol | Malt, beer |
CAS Number Verification:
Fungal Alpha-Amylase: ✅ 9001-19-8
Bacterial Alpha-Amylase: ✅ 9000-90-2
High Temperature: ✅ 9000-90-2
Plant-Based: ✅ 9000-90-2
9000-85-5 → Old/alternative designation; not valid in current official classifications.
Potential Allergen: Enzyme dust may cause respiratory sensitization; use mask.
Heat Sensitivity: Fungal and plant-based types are more heat-sensitive; pay attention to processing temperatures.
Calcium Requirement: Calcium is important for bacterial and High Temperature types; water quality may affect activity.
Activity Standardization: Activity varies by product grade; always check activity and adjust dosage accordingly.
Optimum Conditions: pH and temperature should be optimized for each application; performance depends on substrate and process conditions.
Inactivation: Fungal types are inactivated during baking (>70°C); bacterial and High Temp. types are inactivated at higher temperatures (>90-105°C).
Vegan and Halal: All types are derived from microbial fermentation and are vegan/halal certified.
This Technical Data Sheet (TDS) is for informational purposes only and is prepared based on available technical data. The user is solely responsible for determining the suitability of the product for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, handling, transport, waste, and regulatory compliance information, the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier must be consulted. This document does not substitute professional advice. Dosage and application conditions should be optimized through product-specific trials. Enzyme dust may cause allergic sensitization; appropriate precautions should be taken when handling enzyme products.
CAS Number Verification:
9001-19-8 (Fungal Alpha-Amylase - CORRECT)
9000-90-2 (Bacterial, High Temp., Plant-Based - CORRECT)
9000-85-5 (Old/alternative – NOT VALID)
Always verify the correct CAS number and specifications on the supplier's SDS.