ANGEL α-CYCLODEXTRIN GLUCANOTRANSFERASE
ANGEL α-Cyclodextrin glucanotransferase is a cyclodextrin glucanotransferase preparation, manufactured by a
unique fermentation process using a selected strain belonging to Peanibacillus macerans.
1.
2.
3.
CHARACTERISTICS
Brown liquid.
Optimum Temperature: 40~50℃.
Optimum pH: 5.0~6.0.
MECHANISM
ANGEL α-Cyclodextrin glucanotransferase catalyzes the conversion of starch or other α-1,4-glucans to cyclodextrin.
APPLICATIONS
ANGEL α-Cyclodextrin glucanotransferase is a biocatalyst: catalyzes the conversion of starch to cyclodextrin; has a
unique role in VC carbohydrate derivatives、coupling sugar biosynthesis and modification of stevia.
USAGE
α-Cyclodextrin glucanotransferase can be used for starch liquefaction and conversion of liquefied slurry to produced
CDs.We recommend an addition of about 5 units/g of dry starch for liquefaction at 70℃with a 15% starch slurry, then
use 5 unitsα-Cyclodextrin glucanotransferase per gram of dry starch at 30℃for 20hr.
SPECIFICATIONS
25U/ml (liquid)
25kg/Barrel; 200kg/ Barrel
STORAGE
The liquid product should be kept between 4℃and 10℃, the declared activity is maintained for at least 3 months.
1.
2.
PRECAUTIONS
the enzyme preparation is a biological product which contains large amounts of protein. The dust may cause allergy
when inhaled. Please take precautions to avoid direct contact with the product.
In case of contact with the skin or eyes, rinse thoroughly with copious amount of water. Seek medical advice if lung
irritation occurs.
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Angel High Performance Alpha-Amylase 15
DESCRIPTION
Angel High Performance Alpha-Amylaseis a food-grade starch hydrolyzing α-amylase with high heat and low pH
stability derived from Geobacillus stearothermophilus. The enzyme does not require additional calcium for operating
under industrial liquefaction conditions.
Characteristics
Name：Thermo-Stable α–Amylase
System name：EC.3.2.1.1,1,4-α-D-Glucan-glucanohydrolase
Activity: 150,000u/mL (minimum)
Specific gravity: 1.10 to 1.25 g/ml
Appearance: brown liquid
Effect of pH
The enzyme is stable in the range of pH5.0 to pH10.0, and effective in the range of pH5.0 to pH8.0, the optimum pH
is in the range of 5.5 to 6.0.
Effect of Temperature
The optimum temperature for enzyme is above 90℃, with most effective performance in the range of 95℃to 97℃.
The enzyme maintains considerable activity at higher temperatures (100℃or above).
Effect of Calcium
This product is stable under low level of Calcium. Addition of calcium improves the thermo-stability of enzyme.
Generally, a Calcium level of 50~70ppm is sufficient for the enzyme at high temperature.
Applications
This product can be used in the fermentation processes of beer, MSG, candy, glucose, alcohol, citric acid, lysine,
lactic acid, glycerol, antibiotics, etc.
Benefits
This product provides the following benefits:
-Excellent performance with no added calcium under most conditions
-Flexibility in process control
-Viscosity breakdown without generating high molecular weight starch fragments
-Less color substances formation
Usage
The exact usage of the enzyme is confirmed according to the raw materials type, industry, techniques applied,
termination product and concentration of substrate and so on. In order to confirm the best enzyme quantity, we
suggest that the optimal usage should be decided by small trials, the recommended usage of the main application
areas are listed below:
1. Beer industry:After mixing ingredients with water, for each ton of ingredient, add 45mL of the enzyme. Quickly
increase the temperature to 95℃- 97℃, for approximately 30 minutes, until liquefying completes.
2. Ethanol Industry:For each ton of ingredient add 45mL of the enzyme. Adjust the pH to 6.5-7.0. Heat and hold the
temperature at 100±5℃for 100 minutes. Saccharize after cooling.
3. MSG, candy and glucose industry:Mix ingredients with water according to specification, adjust the pH to about
6.2, and add about 85ml of enzyme to each ton of ingredient. If liquefying is done in a tank, heat the tank to 95℃100℃and hold the temperature for approximately 30 minutes. Whereas if steam jet method is used, heat steam jet
nozzles to 100±5℃and afterward s store liquid in a 95℃environment for 60 minutes or until viscosity meets the
requirement.
Specifications
liquid, 150,000U/mL
Sealed in Plastic Bucket; Net Weight 30kg/bucket.
Storage
The product if stored at 25℃below, 120d shelf life, if under the 4~10℃cold storage, shelf life is 12 months; under
warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can still be used,
usage should be increased accordingly.
The product is a bio-active substance, so sunlight, temperature, and humidity can cause inactivation of enzymes.
Therefore, should transport and store in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses
should be maintained in a clean, cool, and dry.
Precautions
1. The product is a bio-active substance, inhalation of dust or aerosols may induce sensitization and may cause
allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be
avoided.
2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15
minutes.
3. Starch sources material should contact with the enzyme completely, larger contact area, more time and more
benefits.
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Angel High-Conversion Efficiency Gluco-AmylaseGA-140
DESCRIPTION
Angel High-Conversion Efficiency Gluco-AmylaseGA-140is derived through extraction and refinementfrom
the Aspergillus niger, with high enzyme activity and glucose conversion. The product is widely used to produce
glucose by liquefaction and saccharification of starch from various sources including corn, wheat, barley, rice,
tapioca, potato etc.
Characteristics
Name：Gluco-Amylase
System name：EC.3.2.1.3，alpha-1,4-D-glycan(glucohydrolase)
Appearance: brown liquid
Activity: 140,000u/mL (minimum)
pH: 3.0 to 5.0
Specific gravity: 1.10 to 1.20 g/ml
Effect of pH: the operational range is from pH 3.0 to 5.5; the optimum pH range is from pH 4.0 to 4.4, for maximum
enzyme stability, the pH is 4.2.
Effect of Temperature:the effective temperature range is from 30～65Cthe optimum temperature range is from 55～
60C, for maximum enzyme stability, the temperature is 60C. Enzyme loss will dramatically increase if temperature is
over 65C. Commonly, if saccharified liquid is boiled at 80C, enzyme will be lost completely.
mechanism
The enzyme is an exo-amylase that has the ability to catalyze successive release of glucose units from the nonreducing ends of dextrin and oligosaccharide chains by hydrolyzing linear (1.4-α-D), it also slowly catalyzes branched
(1.6-α-D) and (1.3-α-D) glucosidic linkages.
Applications and Usage
This product can be used in production of alcohol, sugar, monosodium glutamate, antibiotics, citric acid, beer,
Chinese rice wine, and other fermentation products. The recommended conditions for optimum industry operation is
temperature 58～62C, pH4.0-4.5; adjust pH first, and then add into Gluco-Amylase. The usage of the enzyme and
techniques come from the material data sheets. We suggest that the optimal usage should be decided by small trials.
Normally, the product is added at recommended dose of 0.67～0.77kg/MT DS.
1. Ethanol Industry:Raw materials are braised and cooled to 58~60℃, and pH adjusted to 4.0-4.5, then the product
is added at recommended dose of 0.67～0.77kg /MT, stirred and incubated for 30~60min, then cooled to 30℃for
fermentation with yeast. If the continuous saccharification is adopted, add the usage of enzyme by mash flux and pay
attention to preventing the mash to go short circuit without mashing outflow. During the saccharification process,
constant stirring is necessary.
2. Beer industry:This product can be added before fermentation and saccharification starts, which can improve
fermentation. Recommended usage is 0.20～0.48kg per ton malt.
3. Brewing industry:InChinese white, Yellow and koo rice wines industry, it can instead leaven, increase alcohol
concentration and shorten fermentation cycles. It can also be applied in vinegar and sauce industry.
Specifications
liquid, 140,000U/mL
Sealed in Plastic Bucket; Net Weight 30kg/bucket.
Storage
The product if stored at 25Cbelow, could provide 120d shelf life, if under the 4~10Ccold storage, shelf life is 12
months; under warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can
still be used, usage should be increased accordingly.
The product is a bio-active substance, so sunlight, temperature, and humidity can cause inactivation of enzymes.
Therefore, should transport and store in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses
should be maintained in a clean, cool, and dry.
Precautions
1. The product is a bio-active substance, inhalation of dust or aerosols may induce sensitization and may cause
allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be
avoided.
2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15
minutes.
3.Starch material should come in contact with the enzyme completely, larger contact area, more time and more
benefits. Continuous saccharification must occur evenly. To strictly control the temperature 58-60 C, heat
preservation temperature, and short-term high temperatures are strictly prohibited.
………………..
Angel High-Conversion Efficiency Gluco-AmylaseGA-140M
DESCRIPTION
Angel High-Conversion Efficiency Gluco-AmylaseGA-140Mis derived through extraction and refinementfrom
the Aspergillus niger, with high enzyme activity and glucose conversion. The product is widely used to produce
glucose by saccharifying liquefied starch from various sources including corn, wheat, barley, rice, tapioca, potato etc.
Characteristics
Name：Gluco-Amylase
System name：EC.3.2.1.3，alpha-1,4-D-glycan(glucohydrolase)
Appearance: brown liquid
Activity: 140,000u/mL (minimum)
pH: 3.0 to 5.0
Specific gravity: 1.10 to 1.20 g/ml
Effect of pH: the operational range is from pH 3.0 to 5.5; the optimum pH range is from pH 4.0 to 4.4, for maximum
enzyme stability is at pH 4.2.
Effect of Temperature:the effective temperature range is from 30～65C, the optimum temperature range is from 55
～60C, for maximum enzyme stability, the temperature is 60C. Enzyme loss will dramatically increase if temperature
is over 65C. Commonly, if saccharified liquid is boiled at 80C, enzyme will be lost completely.
mechanism
The enzyme is an exo-amylase that has the ability to catalyze successive release of glucose units from the non
reducing ends of dextrin and oligosaccharide chains by hydrolyzing linear (1.4-α-D), it also slowly catalyzes branched
(1.6-α-D) and (1.3-α-D) glucosidic linkages.
Applications and Usage
This product can be used in production of alcohol, sugar from starch, monosodium glutamate, antibiotics, citric acid,
beer, Chinese rice wine, and other fermentation products. The recommended for optimum industry operation
condition is temperature 58～62C, pH4.0-4.5; commonly adjust pH first, and then add into Gluco-Amylase. The usage
of the enzymes may be according to the standard practices in the industry. We suggest that the optimal usage should
be decided by small trials. Normally, the product is added at recommended dose of 0.77～0.88kg/MT DS.
1. Ethanol Industry:Raw materials are braised and cooled to 58~60℃, and adjusted pH4.0-4.5, then the product is
added at recommended dose of 0.77～0.88kg /MT, stirred and incubated for 30~60min, then cooled to 30℃for
fermentation with yeast. If the continuous saccharification is adopted, add the usage of enzyme by mash flux and pay
attention to preventing the mash to go short circuit without mashing outflow. During the saccharification process,
there must be constantly stirring.
2. Beer industry:This product can be added before fermentation and saccharification start, which can improve
fermentation. Recommended usage is 0.20～0.48kg per ton malt.
3. Brewing industry:InChinese white, Yellow and koo rice wines industry, it can instead leaven, increase alcohol
concentration and shortened fermentation cycles. It can also be applied in vinegar and sauce industry.
Specifications
liquid, 140,000U/mL
Sealed in Plastic Bucket; Net Weight 30kg/bucket.
Storage
The product if stored at 25Cbelow, one can expect 120d shelf life, if under the 4~10Ccold storage, shelf life is 12
months; under warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can
still be used, usage should be increased accordingly.
The product is a bio-active substance, so sunlight, temperature, and humidity can cause inactivation of enzymes.
Therefore, should transport and store in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses
should be maintained in a clean, cool, and dry.
Precautions
1. The product is a bio-active substance, inhalation of dust or aerosols may induce sensitization and may cause
allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be
avoided.
2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15
minutes.
3. Starchy materials should have contact with the enzyme completely; larger contact area, more time and more
benefits, Saccharification mixing fully intermittent, continuous saccharification must flow evenly. To strictly control the
temperature 58-60 C, heat preservation temperature, and short-term high temperature are strictly prohibited.
…………….
Angel High-Conversion Efficiency Gluco-AmylaseGA-240
DESCRIPTION
Angel High-Conversion Efficiency Gluco-AmylaseGA-240is derived through extraction and refinementfrom
the Aspergillus niger, with high enzyme activity and glucose conversion. The product is widely used to produce
glucose by liquifaction and saccharification of starch from various sources including corn, wheat, barley, rice, tapioca,
potato etc.
Characteristics
Name：Gluco-Amylase
System name：EC.3.2.1.3，alpha-1,4-D-glycan(glucohydrolase)
Appearance: brown liquid
Activity: 240,000u/mL (minimum)
pH: 3.0 to 5.0
Specific gravity: 1.10 to 1.20 g/ml
Effect of pH: the operational range is from pH 3.0 to 5.5; the optimum pH range is from pH 4.0 to 4.4, for maximum
enzyme stability is at pH 4.2.
Effect of Temperature:the effective temperature range is from 30～65C, the optimum temperature range is from 55
～60C, for maximum enzyme stability, the temperature is 60C. Enzyme loss will dramatically increase if temperature
is over 65C. Commonly, if saccharified liquid is boiled at 80℃, enzyme will be lost completely.
mechanism
The enzyme is an exo-amylase that has the ability to catalyze successive release of glucose units from the non
reducing ends of dextrin and oligosaccharide chains by hydrolyzing linear (1.4-α-D), it also slowly catalyzes branched
(1.6-α-D) and (1.3-α-D) glucosidic linkages.
Applications and Usage
This product can be used in production of alcohol, sugar from starch, monosodium glutamate, antibiotics, citric acid,
beer, Chinese rice wine, and other fermentation products. The recommended for optimum industry operation
condition is temperature 58～62C, pH4.0-4.5; initially, adjust pH, and then add the Gluco-Amylase. The usage of the
enzyme is as per standard Industry practices. We suggest that the optimum usage should be decided by small trials.
Normally, the product is added at recommended dose of 0.45～0.55 kg/MT DS.
1. Ethanol Industry:Raw materials are braised and cooled to 58~60℃, and adjusted to pH4.0-4.5, then the product
is added at recommended dose of 0.45～0.55 kg /MT, stirred and incubated for 30~60min, then cooled to 30℃for
fermentation with yeast. If the continuous saccharification is adopted, add the usage of enzyme by mash flux and pay
attention to preventing the mash to go short circuit without mashing outflow. During the saccharification process,
constant stirring is necessary.
2. Beer industry:This product can be added before fermentation and saccharification start, which can improve
fermentation. Recommended usage is 0.12～0.28 kg per ton malt.
3. Brewing industry:InChinese white, Yellow and koo rice wines industry, it can instead leaven, increase alcohol
concentration and shortened fermentation cycles. It can also be applied in vinegar and sauce industry.
Specifications
liquid, 240,000U/mL
Sealed in Plastic Bucket; Net Weight 30kg/bucket.
Storage
The product if stored at 25Cbelow, provides 120d shelf life, if under the 4~10Ccold storage, shelf life is 12 months;
under warranty, measured activity not less marked activity. Exceeding shelf life, enzymes may decrease, but can still
be used, usage should be increased accordingly.
The product is a bio-active substance, so sunlight, temperature, and humidity can cause inactivation of enzymes.
Therefore, during transport and storage the product should remain dry and cool. Avoid direct exposure to sunlight or
moisture. Warehouses should be maintained in a clean, cool, and dry.
Precautions
1. The product is a bio-active substance, inhalation of dust or aerosols may induce sensitization and may cause
allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be
avoided.
2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15
minutes.
3.Starchy materials should have contact with the enzyme completely, larger contact area, and more time are most
beneficial, Saccharification mixing fully intermittent, continuous saccharification must flow evenly. To strictly control
the temperature 58-60C, heat preservation temperature, or short-term high temperature is strictly prohibited.
…………….
ANGEL HALOHYDRIN DEHALOGENASE
DESCRIPTION
Angel Halohydrin Dehalogenase is a newly developed technical-grade enzyme product，which comes
from Escherichia coli. The enzyme was prepared by fermentation, filtration, extraction and purification. It is a
hydrolase (EC 3.8).
CHARACTERISTICS
1. The optimal pH is 7.0-8.0, stable at pH 7.0-9.0 range.
2. The optimum temperature is 50 ℃, has good thermal stability.
3. The light yellow transparent liquid with unique smell, high catalytic efficiency.
MECHANISM
Under the optimal pH, temperature and substrate concentration, Halohydrin Dehalogenase enantioselectively and
efficiently catalyzes the epoxides-ring opening reaction by accepting a wide range of nucleophiles N 3-, NO2-, CN-,
OCN-, SCN- in addition to halide ions, to produce a series of optically pure β-substituted alcohols.
APPLICATIONS
1. Synthesizes important chiral epoxy compounds.
2. Epoxides-ring opening reaction by accepting a wide range of nucleophiles N 3-, NO2-, CN-, OCN-, SCN-.
USAGE
Suggested amount: enzyme of 25-38 million units per one mol substrate.
SPECIFICATIONS
The activity of Halohydrin Dehalogenase is NLT 120,000 u/ml
Packing: 200 kg/barrel.
STORAGE
Kept in a place between 4 and 15℃. Avoid direct sunlight. Shelf life: 2months.
PRECAUTIONS
The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take
precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of
contacted with the skin or eyes, Seek medical advice if lung irritation occurs.
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Angel High Performance Alpha-Amylase 9
DESCRIPTION
Angel High Performance Alpha-Amylaseis a food-grade starch hydrolyzing α-amylase with high heat and low pH
stability. It is derived from Geobacillus stearothermophilus. The enzyme does not require additional calcium for
operating under industrial liquefaction conditions.
Characteristics
Name：Thermo-Stable α–Amylase
System name：EC.3.2.1.1,1,4-α-D-Glucan-glucanohydrolase
Activity: 90,000u/mL (minimum)
Specific gravity: 1.10 to 1.25 g/ml
Appearance: brown liquid
Effect of pH
The enzyme is stable in the range of pH5.0 to pH10.0, and effective in the range of pH5.0 to pH8.0, the optimum pH
is in the range of 5.5 to 6.0.
Effect of Temperature
The optimum temperature for this productis above 90℃, with most effective performance in the range of 95℃to 97℃.
The enzyme maintains considerable activity at higher temperatures (100℃or above).
Effect of Calcium
This productis stable under low level of Calcium. Addition of calcium improves the thermo-stability of enzyme.
Generally, a Calcium level of 50~70ppm is sufficient for the enzyme at high temperature.
Applications
This product can be used in the fermentation processes of beer, MSG, candy, glucose, alcohol, citric acid, lysine,
lactic acid, glycerol, antibiotics, etc.
Benefits
This productprovides the following benefits:
-Excellent performance with no added calcium under most conditions
-Flexibility in process control
-Viscosity breakdown without generating high molecular weight starch fragments
-Less color substances formation
Usage
The exact usage of the enzyme is confirmed according to the raw materials type, industry, techniques utilized,
termination product and concentration of substrate and so on. In order to confirm the best enzyme quantity, we
suggest that the concrete usage should be decided by small trials, the recommended usage of the main application
areas are listed below:
1. Beer industry:After mixing ingredients with water, for each ton of ingredient, add 70mL of the enzyme. Quickly
increase the temperature to 95℃- 97℃, for approximately 30 minutes, until liquefying completes.
2. Ethanol Industry:For each ton of ingredient add 70mL of the enzyme. Adjust the pH to 6.5-7.0. Heat and hold the
temperature at 100±5℃for 100 minutes. Saccharize after cooling.
3. MSG, candy and glucose industry:Mix ingredients with water according to specification, adjust the pH to about
6.2, and add about 0.15L of enzyme to each ton of ingredient. If liquefying is done in a tank, heat the tank to 95℃100℃ and hold the temperature for approximately 30 minutes. Whereas if steam jet method is used, heat steam jet
nozzles to 100±5℃ and afterward s store liquid in a 95℃ environment for 60 minutes or until viscosity meets the
requirement.
Specifications
liquid, 90,000U/mL
Sealed in Plastic Bucket; Net Weight 30kg/bucket.
Storage
The product if stored at 25C orbelow, 120d shelf life, If under the 4~10Ccold storage, shelf life is 12 months; under
warranty, measured activity not less marked activity. Beyond recommended shelf life, activity of enzymes may
decrease, but can still be used, usage should be increased accordingly.
The product is highly bio-active, so sunlight, temperature, and humidity can cause inactivation of enzymes. Therefore,
it should be transported and stored in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses
should be maintained in a clean, cool, and dry.
Precautions
1. The product is a bio-active substance, inhalation of dust or aerosols may induce sensitization and may cause
allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be
avoided.
2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15
minutes.
3. Starchy materials should contact with the enzyme completely, larger contact area, more time and more benefits.
…………….
ANGEL NUCLEASE
DESCRIPTION
Angel nuclease is a 5'-Phosphodiesterase preparation produced by Penicillum citrinum fermentation. This unique
enzyme is produced by a proprietary process consisting of extraction, microfiltration, ultra-filtration, freeze-drying and
refining, under highly controlled conditions to restore good stability and activity. .
CHARACTERISTICS
1. The optimum reaction pH of 5.2, and more stable with 5.0-8.0
2. The optimum reaction temperature of 68℃.
3. The angel nuclease which has a pleasant odor, efficient, and has better solubility and fluidity, is a pale yellow
powder.
MECHANISM
Under a certain temperature, pH value and substrate concentration. Angel nuclease can hydrolyze RNA to 5'nucleotides. The 5'-nucleotides are natural healthy nutrients, and the nucleotide 5'-GMP and 5'-AMP are well known
natural flavour enhancers. Together with angel deaminase which converts the nucleotide 5'-AMP to the flavour
enhancer 5'-IMP. The deaminase can further transform yeast extracts to natural flavour enhancer.
APPLICATIONS
1. Industrial production of 5'- nucleotides.
2. Industrial production of high nucleotides extract.
USAGE
According to the different types of substrate and different substrate concentration, the dosage of Angel nuclease
recommended is 2 – 10%. The enzyme preparation should be dissolved before added to the autolytic medium, for
making enzyme and substrate combined rapidly.
SPECIFICATIONS
Activity : Not less than 50,000u/g.
Packing: 5kg/buc
STORAGE
The product should be kept in a dry place under 25℃and avoid direct sunlight. Shelf life: 18months. If storage them
below 10℃, you can extend the shelf life.
PRECAUTIONS
1. The enzyme preparation is a biologically acitive product which contains large amounts of protein. The dust may
cause allergy when inhaled. Please take precautions to avoid direct contact with the product.
2. In case of contact with the skin or eyes, rinse thoroughly with copious amount of water. Seek medical advice if
lung irritation occurs.
3. The nuclease is a biologically activity material, easily suppressive, destructive by oxidant and heavy metal (Cu2+,
Mn2+, Pb2+,Mg2+ and so on), should avoid contact with such chemicals.
……………..
ANGEL PAPAIN
DESCRIPTION
The emulsion harvested from the immature outer skin of papaya fruit is then processed using standard purification
techniques such as extraction, microfiltration, ultrafiltration, freeze-drying and refining, to produce the commercial
papain. It is a biologically active natural enzyme, with very high activity for proteolysis.
CHARACTERISTICS
1. The optimum reaction conditions vary with different substrates. The enzyme preparation has a wide range of pH
values compared with the other proteases, and it is very stable in slightly acidic to neutral conditions,. The optimum
range of pH value is 6.0-7.0.
2. The optimum reaction temperature is 55℃, and most stable within 40℃- 60℃range.
3. In the presence of cysteine, glutathione and other reducing agents, the activity of the enzyme preparation can be
enhanced.
4. The product is a powder from white to pale yellow color
MECHANISM
Under a certain temperature, pH value and substrate concentration, Angel papain can catalyze the hydrolysis of
proteins (mainly the peptide bond of the arginine and phenylalanine ) to generate peptone, peptides with respective
end amino acids..
APPLICATIONS
The enzyme preparation can be used in food industry (meat processing, fruit and vegetable processing, beer
processing, baking, extract of meat or bone, and health care products of animals or plants), pharmaceutical industry
(made to the papaya tablet, papaya throat tablets, enteric-coated tablets), textile industry, leather industry, feed
industry, cosmetics industry, washing industry etc.
USAGE
According to the different types of substrate and different substrate concentrations, the dosage of Angel papain
recommended is 1 - 3 %. The enzyme should be dissolved before added to the autolyzer, for making enzyme and
substrate to combine rapidly.
SPECIFICATIONS
The activity is from 6,0000u/g to 350,0000u/g(refined),
The activity is from 6,0000u/g to150,0000u/g(crude).
Aluminium component packing, 1kgx10 package per box; 1kgx20 package per box.
STORAGE
The product should be kept in a dry place under 25 ℃and avoid direct sunlight. Shelf life: 24 months.
PRECAUTIONS
1. The enzyme preparation is a biological product which contains large amounts of protein. The dust may cause
allergy when inhaled. Please take precautions to avoid direct contact with the product.
2. In case of contact with the skin or eyes, rinse thoroughly with copious amount of water. Seek medical advice if
lung irritation occurs.
3. Papain is a biologically activity material, easily suppressed or destoyed by oxidant and heavy metal (Fe3+,
Cu2+, Hg+, Pb2+ and so on), should avoid contact with them.
…………..
ANGEL NEUTRAL PROTEASE
DESCRIPTION
This enzyme is derived from the fermentation products of Bacillus Subtilis, Angel protease hydrolyzes N-terminal
peptide bonds of non-polar amino acid residues and may preferentially attack denatured and intercellular proteins
with exposed hydrophobic amino acid residues. It is widely used in brewery fermentations and in the manufacture of
alcohol, food processing, feed additives, leather processing, etc.
CHARACTERISTICS
Spec\Type
Appearance
Solid
Industrial Grade
Feed Grade
Yellow Brown Powder
Yellow Brown Powder
*Activity Unit (U/g)
40000-80000
Working Temp
35℃-45℃
Working pH
6.5-7.5
Size or Density
≥60%(Standard Mesh Size 40)
*Activity: One Activity Unit is the amount of Neutral protease required to liberate the equivalent of 1 μg of
Tyrosine per minute under the specified conditions and at 40℃, pH 7.5
APPLICATIONS
Neutral protease is a water soluble enzyme that is capable of breaking down peptide bonds in proteins. It breaks
down and increases protein dispersibility, solubility, palatability and digestibility. The effectiveness of this Neutral
protease is achieved through continuous technical research and bioengineering refinements.
1.
2.
3.
Neutral protease consumed by the animal along with the feed, will work under the harsh condition of the stomach to
hydrolyze protein into peptides and amino acids, promote digestion and absorption, and yield greater return of profit
from feed.
Neutral protease is also a very useful tool in the leather and fur industry, as it softens and adds suppleness to lower
grade materials, yet at the same time strengthens the root of the fur. Fur treated with Neutral protease will show a
noticeable sheen, and further processing such as dye will more easily bind. Overall, treated leather and fur result in
higher quality and provide greater return to its user.Recommended dosage is200-250U/gat 35-42℃PH7.1-7.5
fordepilation and 10-20U/gat 35-42℃PH7.1-7.5 for softening.
Neutral protease helps recovery of silver from waste film. Recommended dosage is20-23U/gat 45℃PH7.0-7.5.
USAGE
Feed additives: Recommended dosage is 60-200g ofneutral protease(50000U/g) per ton of complete feed. The
product should be well mixed with feedstuff.
SPECIFICATIONS
Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag
STORAGE
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original
sealed package, the activity of solid enzyme remains stable for a period of up to 6 months.
PRECAUTIONS
The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take
precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of
contacted with the skin or eyes, Seek medical advice if lung irritation occurs.
………..
ANGEL α-AMYLASE
DESCRIPTION
Derived from fermentation products of Bacillus subtilis, Angel α-amylase is used to hydrolyze preferentially a -1,4
linkages in short chain oligosaccharides produced by the action of other enzymes on amylose and amylopectin e.g.
α-glucosidases.
CHARACTERISTICS
items
Liquid
Physical Appearance
*Activity
（Solid: U/g; Liquid: U/ml）
Solid
brown solution
2000
3000
Light brown powder
2000-4000
60℃-70℃
OptimumTemperature
Effective pH
6.0-7.0
Optimum pH
6.0-6.4
Activator
Ca++ ions（necessity）
*Activity: One unit of α-amylase activity is defined as that quantity of enzyme which catalyses one mg of hydrolysis of
glycosidic linkages in one hour at 60℃and pH 6.0.


MECHANISM
supplement the deficiency of endogenous enzyme during weaning period.
Improve the utilization of grain starch.

Reduce environmental pollution by increasing the absorption of nutrient.
1.
APPLICATIONS
Maltose, monosodium glutamate
1.
2.
3.
6-8U per one gram of material
Beer industry
6 U per one gram of material
Used in the desizing of textile
Dosage is about 0.2% ( 2000U/g ), at 60℃-80℃20-40min.
Other Industries
6-8U of enzyme activity units/1g of starch, The concentration of calcium ion is 150ppm.
USAGE
Feed additives: Recommended dosage is 25-50g ofα-amylase(2000U/g) per ton of complete feed. The product
should be well mixed with feedstuff.
SPECIFICATIONS
Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag
Liquid: sealed in plastic bucket, net weight 25kg/bucket
STORAGE
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original
sealed package, activity of solid enzyme remain stable for a period of up to 6 months, and activity of liquid enzyme
remain stable for a period of up to 6 months.
PRECAUTIONS
The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take
precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of
contacted with the skin or eyes, Seek medical advice if lung irritation occurs.
…………….
ANGEL PHYTASE
DESCRIPTION
Derived from the fermentation products of Aspergillus niger,Angel phytase is an enzyme that catalyzes the hydrolysis
of phytic acid(myo-inositol hexakisphosphate) an indigestible, organic form of phosphorusthat is found
in grainsand oil seeds, and releases a usable form of inorganic phosphorus.
CHARACTERISTICS
Items
Solid
Physical Appearance
white Powder
*Activity （Solid: U/g; Liquid: U/ml）
Density
5000 10000 20000 40000
5000
≥80%(mesh size 40)
Effective pH
3.5-7.5
35℃-65℃
Effective Temperature
Loss on Dry
Granule
≤8%
*Activity : One activity unit of phytase is the amount of enzyme, which liberates 1 μmol of inorganic
phosphorus from 0.005mol/L sodium phytate(SIGMA, P-3168) in one minute at 37℃and pH5.0.





MECHANISM
Hydrolyze phytate in feed, release digestible phosphorus, increase the utilization of phosphorus in feed
Reduce the amount of supplemental inorganic P, decrease the feed cost, save space of formula
Decrease the excretion of P in manure and the environment pollution
Improve the availability of nutrients such as minerals and proteins, improve the animal performance
Cut down the risk of the heavy metals by supplemental di-calcium phosphate
APPLICATIONS
Phytase application can reduce phosphorus excretion by up to 50%, a feat that would contribute significantly
toward environmental protection. Furthermore, phytase supplementation leads to improved availability of
minerals and trace elements. In addition to its major application in animal nutrition, phytase is also used for
processing of human food. Research in this field focuses on better mineral absorption and technical
improvement of food processing.
USAGE
Table 1 Dosage Recommended in Complete Feeds
Phytase
Quantity of Substitued CaHPO4
(U/ton)
(Kg/ton)
Laying hens
300,000
8.5-9.2
Swine
500,000
6.0-8.5
Laying Duck
500,000
9.0-12.0
Broiler/Meet duck
500,000
6.0-8.5
Animal
Table 2 Matrix values of phytase 5000
Laying hens
Laying Duck
Broiler/Meet duck
Swine
DE, Mcal/kg
530
530
530
120
CP, %
2250
2250
2200
2000
Lysine, %
100
100
100
75
Calcium, %
1700
1750
1000
1150
Available P, %
1900
2100
1000
1000
Total P, %
2300
2500
1180
1200
SPECIFICATIONS
Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 25kg/bag
STORAGE
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃in original
sealed package, activity of solid enzyme remains stable for a period of up to 12 months.
PRECAUTIONS
The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take
precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of
contacted with the skin or eyes, Seek medical advice if lung irritation occurs.
…………….
CELLULASE
DESCRIPTION
Cellulase enzyme was derived through fermentation, extraction and refinement from Trichoderma species. It is mainly
used to degrade cellulose in fibers to create simple sugars. It is capable of breaking down cellulose and fibers into
simple sugar units, resulting in greater utilization of raw ingredients.
CHARACTERISTICS
Items
Physical Appearance
Solid
Liquid
Light yellow powder
Brown liquid
*Activity（Solid: U/g; Liquid: U/ml）
10000-50000
Effective Temperature
40℃-60℃
Optimum Temperature
50℃
Effective pH
3.5-5.5
Optimum pH
4.6-4.9
*Activity : One activity unit of cellulase is the amount of enzyme, which liberates 1 mg of reducing sugar from
carboxymethyl cellulose sodium solution in 1 hour at 50℃ and pH4.8.
1.
2.
3.
4.
5.
1.
1.
2.
MECHANISM
Eliminate anti-nutritional effects of soluble xylan in animal feedstuff, decrease chyme viscosity.
Break down cell wall of cereal to improve nutrient release and digestibility.
Improve animal uniformity and performance.
Increase cereal by-product utilization and reduce the cost of feedstuff.
Reduce environmental pollution by increasing the absorption of nutrient.
APPLICATIONS
Fabric and Textiles: Fabrics treated with cellulase show significant signs of improvement in terms of finish, sheen,
flexibility, air-permeability, insulation, and softness. The cellulase process also causes fabric to develop permanent
resistance to lint, fuzz and pill buildups and ease further treatments and dye processes. The use of cellulase versus
traditional stone washing of jean wear is more time efficient yet reduces tears and flaws, ensuring more consistent
and reliable results. Amount of cellulase required is 0.5-2.0% of the weight of the fabric, with a processing time of 4080 minutes.
Breweries and Wineries: Cellulase breaks down plant cell walls and membranes, boosts the release of starch, and in
turn, release of alcohol.
Animal Feed: As an additive to animal feed, cellulase can enhance the digestibility of animal feed, and it is also
beneficial to protein digestion and absorption. By adding cellulase into animal feed, animals will show significant signs
of increase in weight, milk and egg production, greater ability to adapt to different environments, and a better immune
system. When used in food, Chinese medicine, etc., the effectiveness, absorption, and nutritional effects tend to yield
better results than those without the enzyme addition.
USAGE
Recommended dosage is 200g ofmannanase(10000U/g) per ton of complete feed. The product should be well
mixed with feedstuff.
SPECIFICATIONS
Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag
Liquid: sealed in plastic bucket, net weight 25kg/bucket
STORAGE
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original
sealed package, activity of solid enzyme remain stable for a period of up to 12 months, and activity of liquid enzyme
remain stable for a period of up to 6 months.
PRECAUTIONS
The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take
precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of
contacted with the skin or eyes, Seek medical advice if lung irritation occurs.
…………….
ANGEL ACID PROTEASE
DESCRIPTION
Derived from the fermentation products of Aspergillus niger, Angel acid protease catalyzes amide (peptide) bond
hydrolysis in protein or peptide substrates. It is widely used in brewery and manufacture of alcohol, food processing,
feed additives, leather processing, etc.
CHARACTERISTICS
Spec\Type
Appearance
*Activity Unit (U/g)
Solid
Industrial Grade
Feed Grade
Yellow Brown Powder
Yellow Brown Powder
40000-80000
30000-80000
Working Temp
30℃-45℃
Working pH
2.5-5.0
Size or Density
Standard Mesh Size 40
Standard Mesh Size 40
≥80%
≥60%
*Activity: One Activity Unit is the amount of Acid Protease required to liberate the equivalent of 1 μg of Tyrosine
per minute under the specified conditions and at 40℃, pH 3.0
APPLICATIONS
Acid protease is a water soluble enzyme that is capable of breaking down peptide bonds in proteins. It breaks down
and increases protein dispersibility, solubility, palatability and digestibility. The effectiveness of this Acid protease is
1.
2.
3.
4.
achieved through continuous technical research and bioengineering refinements.
Acid Protease is mainly used in alcohol fermentation. It is ideal for use in the industries that utilize corn, rice, wheat
and other high starch content ingredients. With the aid of acid protease, alcohol production becomes more efficient
and less time consuming.
Acid Protease when used as an additive in high starch products such as bread, or in high protein products such as
sausage, helps increase quality by modifying starch content and by enhancing the flavour and taste of the food. In
soy sauce production, Acid Protease help increase the concentration of amino acids. In beer production, Acid
Protease can even replace the use of Papain and pineapple protease.
Acid Protease consumed by the animal along with the feed, will work under the harsh condition of the stomach to
hydrolyze protein into peptides and amino acids, promote digestion and absorption, and yield greater return of profit
from feed. Enzyme supplements are especially important for young animals because their digestive tracts are not
fully developed.
Acid Protease is also a very useful tool in the leather and fur industry, as it softens and adds suppleness to lower
grade materials, yet at the same time strengthens the root of the fur. Fur treated with Acid Protease will show a
noticeable sheen, and further processing such as with dye will allow to more easily bind. Overall, treated leather and
fur result in higher quality and provide greater return to its user.
USAGE
1. Levels: in alcohol fermentation from corn, the amount of enzyme used usually ranges between 10-16 activity units
per gram of ingredient, depending on ingredients and other considerations. An example would be if 14 activity units
per gram ingredient is chosen, then for each ton of ingredient, 280 g of 50000 U/g Acid Protease would be used. If
40000 U/g of Acid Protease is used, then 350 g should be needed. In food and feed, the amount used will depend on
the specific need of the cllent and should be adjusted accordingly, with a suggestion of 5-10 U/g ingredient to begin
with. For soy sauce production, the suggested rate is 25 U/g ingredient, and for beer, 5 U/g ingredient is suggested.
2. Methed:
a) Initial fermentation of Alcohol: After filling 1/3 of the ingredients into the fermenting cellar, add in a full amount of
livened enzyme. Continue filling cellar and ferment.
b) Post-fermentation of alcohol: Add acid protease to the fermenting batch through the successive sugar-adding slot
provided on the fermenting cellar.
c) Fermenting solids to produce alcohol: After heating the ingredients, cool down to the ideal temperature range and
add the whole required amount of acid protease. Be sure the enzyme is thoroughly mixed in.
d) Yeast production through fermentation of solid or production of single cell protein feed: After heating, cool the
ingredients to 30℃. Add 20 units of Acid Protease per gram of ingredient to lukewarm water, after dissolving, add
yeast strain and mix well into batch of ingredients and ferment.
SPECIFICATIONS
Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag
STORAGE
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original
sealed package, activity of solid enzyme remains stable for a period of up to 6 months.
PRECAUTIONS
The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take
precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of
contacted with the skin or eyes, Seek medical advice if lung irritation occurs.
…………….
ANGEL XYLANASE
DESCRIPTION
This enzyme is derived from the fermentation products of Trichoderma reesei. Angel xylanase is able to breakdown
xylan at the β-1,3-D-xylanosidic bond to eliminate the anti-nutritional factor, and increase the utilization of feedstuff.
CHARACTERISTICS
Items
Physical Appearance
Solid
white Powder or Granular
*Activity （Solid: U/g; Liquid: U/ml）
Density
Brown Solution
50000-100000
≥80%(mesh size 40)
Effective pH
3.5-7.5
35℃-65℃
Effective Temperature
Loss on Dry
Liquid
≤10%
*Activity : One activity unit of xylanase is the amount of enzyme, which liberates 1 μmol of reducing sugar from
the substrate in one minute at 37℃and pH5.5.





MECHANISM
Eliminate anti-nutritional effects of soluble xylan in animal feedstuff, decrease chyme viscosity.
Break down cell wall of cereal to improve nutrient release and digestibility.
Improve animal uniformity and performance.
Increase cereal by-product utilization and reduce the cost of feedstuff.
Reduce environmental pollution by increasing the absorption of nutrient.
APPLICATIONS
xylanases helps to break down plant cell wallswhich are used as food additives to poultry, in wheat flour for
improving dough handling and quality and improving of baked products. Other applications are for the extraction
of coffee, plant oils, and starch, in the improvement of nutritional properties of agricultural silage, grain feed. In
combination with pectinase and cellulose, it is applied for clarification of fruit juices and degumming of plant fiber
sources such as flax, hemp, jute, and ramie.
USAGE
Recommended dosage is 100-200g ofxylanase(10000U/g) per ton of complete feed. The product should be well
mixed with feedstuff.
SPECIFICATIONS
Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag
Liquid: sealed in plastic bucket, net weight 25kg/bucket
STORAGE
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original
sealed package, activity of solid enzyme remain stable for a period of up to 12 months, and activity of liquid enzyme
remain stable for a period of up to 6 months.
PRECAUTIONS
The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take
precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of
contacted with the skin or eyes, Seek medical advice if lung irritation occurs.
……………….
ANGEL MANNANASE
DESCRIPTION
This enzyme is derived from the fermentation products of Bacillus lentus, Angel mannanase targets the hydrolysis of
complex polysaccharides of plant tissues into simple molecules like manno-oligosaccharides and mannoses. It is
used foremost as additives in feed that contains soya and maize and that is intended for broiler hens and swine.
CHARACTERISTICS
Items
Physical Appearance
*Activity （Solid: U/g; Liquid: U/ml）
Density
Solid
white Powder
30000
≥80%(mesh size 40)
Liquid
Granular
10000
Brown Solution
10000
Effective pH
3.5-7.5
35℃-65℃
Effective Temperature
≤10%
Loss on Dry
*Activity: One activity unit of mannanase is the amount of enzyme, which liberates 1 μmol of reducing sugar from
the substrate in one minute at 37℃and pH5.5.





MECHANISM
Hydrolize mannan derived from a plant-based diet and decrease intestinal viscosity
Break down cell wall of cereal to improve nutrient release and digestibility.
Improve animal uniformity and performance.
Increase cereal by-product utilization and reduce the cost of feedstuff.
Reduce environmental pollution by increasing the absorption of nutrient.
APPLICATIONS
Mannanases are used mainly for improving the quality of food, feed and aiding in enzymatic bleaching of softwood
pulps in the paper and pulp industries. Reduction in weight gain and feed conversion efficiency in poultry birds has
been associated with intestinal viscosity due to different feeds. Different mannanase preparations are also used for
the hydrolysis of coffee mannan, thus reducing significantly the viscosity of coffee extracts. It can be used in
enzymatic oil extraction of coconut meat.
USAGE
Recommended dosage is 50-100g ofmannanase(5000U/g) per ton of complete feed. The product should be well
mixed with feedstuff.
SPECIFICATIONS
Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag
Liquid: sealed in plastic bucket, net weight 25kg/bucket
STORAGE
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original
sealed package, activity of solid enzyme remain stable for a period of up to 12 months, and activity of liquid enzyme
remain stable for a period of up to 6 months.
PRECAUTIONS
The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take
precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of
contacted with the skin or eyes, Seek medical advice if lung irritation occurs.
…………..
ANGEL β-GLUCANASE
DESCRIPTION
Derived from the fermentation products of Trichoderma reesei. Angel β-glucanase is able to catalyze the β-glucosan
in plants efficiently into glucose and other low molecular material, so as to reduce the viscosity of processed plants
and animal chymus.
CHARACTERISTICS
Items
Solid
Physical Appearance
white Powder or Granular
*Activity （Solid: U/g; Liquid: U/ml）
Density
10000
≥80%(mesh size 40)
Effective pH
Effective Temperature
Loss on Dry
4.0-9.0
30℃-70℃
≤10%
*Activity : One activity unit of β-glucanase is the amount of enzyme, which liberates 1 μmol of reducing sugar
from the substrate in one minute at 37℃and pH5.5.
MECHANISM
Decomposing the anti-nutritional factor of hemi-cellulose, namely, β-glucan and enhancing the nutrient
digestibility of plant feedstuff, specifically in:
1. Lowering chyme viscosity and improving the digestibility and utilization of nutrient.
2. Breaking down cell wall structure, thus making crude protein, fat and carbohydrates in grain cells get absorbed
more easily.
3. Reducing the propagation of harmful bacteria, improving the intestinal morphology to make it conducive to
nutrient absorption.
APPLICATIONS
Mainly used in feed and beer industry. In feed, it can promote the release of nutrients in feed cell, reduce βglucan viscosity in animal's intestinal tract, eliminate anti-nutritional factors, improve animal digestion and growth
and increase feed benefit. In beer production, it can hydrolyze cellulose of beer mash and help to improve the
fermentation and filtering effect.
USAGE
Feed additives: recommended dosage is 50-150g of β-glucanase(10000U/g) per ton of complete feed. The
product should be well mixed with feedstuff.
SPECIFICATIONS
Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag
STORAGE
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original
sealed package, activity of solid enzyme remains stable for a period of up to 12 months.
PRECAUTIONS
The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take
precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of
contacted with the skin or eyes, Seek medical advice if lung irritation occurs.
…………..
α-GALACTOSIDASE
DESCRIPTION
Derived from the fermentation products of Aspergillus niger, Angel α-galactosidase homodimeric glycoprotein that
hydrolyses the terminal alpha-galactosyl moieties from glycolipids and glycoproteins. It predominantly
hydrolyzes ceramide trihexoside, and it can catalyze the hydrolysis of melibiose into galactose and glucose.
CHARACTERISTICS
Items
Solid
Physical Appearance
white Powder
*Activity （Solid: U/g; Liquid: U/ml）
Density
Brown Solution
1000 2000
500
≥80%(mesh size 40)
Effective pH
3.5-7.5
35℃-65℃
Effective Temperature
Loss on Dry
Liquid
≤10%
*Activity : One activity unit of α-galactosidase is the amount of enzyme, which liberates 1 μmol of p-nitrophenol
from the substrate (p- NPG) in one minute at 37℃and pH5.5.




MECHANISM
Hydrolysis of raffinose and stachyosein soy beans and other leguminous food and feed.
Improve animal uniformity and performance.
Increase cereal by-product utilization and reduce the cost of feedstuff.
Improving the digestibility of animal and strengthening the immune system.
APPLICATIONS
α-Galactosidases are used in the hydrolysis of raffinose and stachyose present in soy beans and other leguminous
food and feed that cause intestinal discomfort, flatulence and low feed utilization in monogastrites. In beet sugar
industry, α-galactosidases are used to remove raffinose from beet molasses increasing the sucrose yield. αGalactosidase is also used to improve the gelling properties of galactomannans to be used as food thickeners. the
enzymatic conversion of raffinose family oligosaccharides (RO) in soymilk may be a rational alternative to improve
the nutritional quality of this low-cost, high-quality protein supplement for humans and animals. in the pulp and paper
industry α-galactosidase could enhance the bleaching effect of β-mannanases on softwood pulp. In human medicine
this enzyme can be used for the treatment of Fabry’s disease or for the blood type conversion.
USAGE
Recommended dosage is 50-150g of α-galactosidase(500U/g) per ton of complete feed. The product should be
well mixed with feedstuff.
SPECIFICATIONS
Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag
Liquid: sealed in plastic buckets, net weight 25kg/bucket
STORAGE
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original
sealed package, activity of solid enzyme remain stable for a period of up to 12 months, and activity of liquid enzyme
remain stable for a period of up to 6 months.
PRECAUTIONS
The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take
precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of
contacted with the skin or eyes, Seek medical advice if lung irritation occurs.