Detection of food additive a-amylase preparation

1 Scope This standard specifies α- Terms and definitions of amylase preparations, product classification, requirements, test methods, inspection rules and markings, packaging, transportation, and storage requirements. This standard is applicable to products made from starch (or sugar) as raw materials through fermentation and purification α- Production, inspection, and sales of amylase preparation products. Mainly used in the food industry, textile industry, etc. Other sources α- Amylase preparations can be used according to relevant categories as feed additives α- Amylase preparations can be executed according to Class A products. 2 Normative References: The clauses in the following documents become clauses of this standard through reference in this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB/T 191 Packaging, Storage, and Transportation Graphical Symbols GB/T 601 Chemical Reagents - Preparation of Standard Titration Solutions GB/T 6682 Analytical Laboratory Water - Specifications and Test Methods GB 8275 Food Additives α- Amylase preparations QB/T 1803-1993 General test methods for industrial enzyme preparations 3 Terms and definitions The following terms and definitions apply to this standard. three point one α- Amylase alpha amylase can hydrolyze starch molecules in the chain α- 1,4-glucoside bond, an enzyme that cuts the starch chain into short chain dextrin and a small amount of maltose and glucose, causing a rapid decrease in starch viscosity. 3.2 Medium temperature α- Amylase activity of medium temperature alpha amylase: 1 g of solid enzyme powder (or 1 mL of liquid enzyme), liquefied 1 g of soluble starch in 1 hour at 60 ℃ and pH 6.0, which is a unit of enzyme activity expressed in "u/g (u/mL)". 3.3 High temperature resistance α- Amylase activity: 1 g of solid enzyme powder (or 1 mL of liquid enzyme), liquefied 1 mg of soluble starch in 1 minute at 70 ℃ and pH 6.0, which is one enzyme activity unit, expressed in "u/g (u/mL)". 4 Product Classification 4.1 According to the application field of the product, Class A: Enzymes used in the food/feed industry. Class B: Other industrial enzymes. 4.2 According to the applicable temperature of the product, medium temperature α- Amylase preparation and high temperature resistance α- Amylase preparation

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