Standard No.:	QB/T 2306-1997
English Name:	High-temperature Resistant α-amylase Preparation
Chinese Name:	耐高温α-淀粉酶制剂
Chinese Classification:	X60    Foods fermentation and brewing in general
Professional Classification:	QB    Professional Standard - Light Industry
Source Content Issued by:	China Light Industry Association
Issued on:	1997-6-20
Implemented on:	1998-4-1
Status:	abolished
Abolished on:	2017-05-12
Target Language:	English
File Format:	PDF
Word Count:	5000 words
Translation Price(USD):	150.0
Delivery:	via email in 1 business day

Thermostable α-amylase preparation 1 Scope This standard specifies the terms and definitions, technical requirements, test method, inspection rules, marking, packaging, transportation and storage requirements of thermostable α-amylase preparation. This standard is applicable to the thermostable α-amylase preparation produced by bacillus licheniformis (or other dissociants) via deep fermentation culture and purification. 2 Normative references The following standards contain provisions which, through reference in this standard, constitute provisions of this standard. At the time of publication, all editions listed are valid. All standards are subject to revision, and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. GB 601-1988 Chemical reagent - Preparations of standard volumetric solutions GB 4789-1994 Microbiological examination of food hygiene GB/T 5009.11-1996 Method for determination of total arsenic in food GB/T 5009.12-1996 Method for determination of lead in food GB 8451-1987 Method for limit test of heavy metals in food additives QB/T 1803-1993 General methods of determination for industrial enzymes QB/T 1804-1993 General principles of inspection and mark, packing, transport and storage for industrial enzymes 3 Terms and definitions 3.1 thermostable α-amylase α-amylase preparation with higher thermostability, produced by selected bacillus licheniformis via fermentation and purification 3.2 enzyme active unit amount of enzyme required to liquefy 1mg of soluble starch into dextrin in 1min under the condition of 60℃ and pH=6.0, i.e. one enzyme active unit, expressed in u/mL (or u/g) 4 Technical requirements 4.1 Appearance requirements Liquid dosage form: brown liquid with the characteristic odor of the enzyme, allowing a small amount of condensation.

1 Scope 2 Normative references 3 Terms and definitions 4 Technical requirements 5 Test method 6 Inspection rules 7 Marking, packaging, transportation and storage Annex A (Normative)