GB/T 23527.3-2025Quality requirements for enzyme preparations - Part 3: Amylase preparations (English PDF)

1 Scope

This document provides product classifications for alpha-amylase and beta-amylase preparations, and specifies the requirements, testing rules, and procedures for amylase preparations.

Marking, packaging, transportation and storage, and the corresponding test methods are described.

This document applies to the production, inspection, and sale of alpha-amylase and beta-amylase preparations.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.

For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.

This document.

GB/T 191 Pictorial Symbols for Packaging and Storage

GB/T 601 Preparation of Standard Titration Solutions for Chemical Reagents

GB/T 602 Preparation of standard solutions for the determination of impurities in chemical reagents

GB/T 603 Preparation of reagents and products used in chemical reagent test methods

GB/T 6682 Specifications and test methods for water used in analytical laboratories

QB/T 1803-2023 General Test Methods for Industrial Enzyme Preparations

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1

alpha-amylase

It can hydrolyze the alpha-1,4-glucosidic bonds in the starch molecular chain, breaking the starch chain into short-chain dextrins and small amounts of maltose and glucose, making...

An enzyme that rapidly reduces starch viscosity.

3.2

beta-amylase

It can hydrolyze alpha-1,4-glucosidic bonds sequentially from the non-reducing ends of starch molecules, and undergo the Walden transposition reaction to obtain malt.

Sugar enzymes.