... heat stability, this product is widely used in starch, glucose, maltose, dextrin, HFCS, beer oligosaccharides, alcohol, MSG, organic acid, ... with small quality of glucose and maltose, reduce the viscosity remarkably.Definition of enzyme activity1 unit equals to the amount ... ion50-70ppm Calcium ions will stabilize the activity of enzyme; for liquefaction of starch slurries, additional calcium dont need ...