Bolly Biology
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| CONDITION | RANGE |
|---|---|
| Activity Temperature | 20°C - 80°C |
| Optimum Temperature | 45°C - 60°C |
| Activity pH | 3.5 - 7.0 |
| Optimum pH | 4.5 - 5.5 |
Product Format: Brown liquid.
Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.
Product Standard: The product complies with GB1886.174.
| No. | ITEMS | INDEX |
|---|---|---|
| 1 | Bulk density / (g/ml) | 1.10 - 1.20 |
| 2 | pH / (25°C) | 5.0 - 6.0 |
| 3 | Lead / (mg/kg) | ≤ 5.0 |
| 4 | Arsenic / (mg/kg) | ≤ 3.0 |
| 5 | Total viable count / (CFU/mL) | ≤ 50000 |
| 6 | Coliform Bacteria / (CFU/mL) | ≤ 30 |
| 7 | Escherichia coli | < 10 CFU/mL (or ≤ 3.0 MPN/mL) |
| 8 | Salmonella / (25mL) | Not Detected |
This enzyme degrades non-starch polysaccharides in corn, rapidly breaking down structures where fibers, proteins, and starch are intertwined to promote effective separation and increase starch and gluten meal yield.
The optimum operating temperature ranges between 45°C and 60°C, and the optimum pH range is from 4.5 to 5.5.
We recommend adding 20-50ml of enzyme per ton of corn. The exact dosage should be determined by raw material quality and processing experiments.
No. The product is a brown liquid, and while the color intensity may vary slightly from batch to batch, it is not an indication of enzyme activity levels.
It should be kept sealed in a cool, dry place away from direct sunlight. Under these conditions, the product maintains a shelf life of 12 months.
Yes. Because enzymes are proteins, prolonged contact may cause minor irritation to skin, eyes, or nasal mucosa. Direct contact with the human body should be avoided, and safety measures should be taken to prevent inhalation or contact.
