WHAT IS AMYLASE? Amylase is obtained from submerged fermentation by Bacillus subtilis. It can hydrolyze starch to soluble dextrin and oligosaccharide, reduce the solution viscosity rapidly. CHARACTERISTICS Thermal stability: stabilization below 60℃, the optimal temperature: 60℃–70℃.The reaction speed can be accelerated with the increasing in temperature, while accelerating inactivity. So it is suitable for the process of liquation below 90℃. pH stability: ph6.0-7.0 stability,inactivite …