China Degradation Fungal A-Amylase CAS NO.: 9000-90-2
Fungal α-amylase is refined from Aspergillus oryzae through deep culture, extraction and other processes. The enzyme is an endo-amylase, which can rapidly hydrolyze the α-1,4 glucosidic bond in the aqueous solution of gelatinized starch, amylose and amylopectin to produce soluble dextrin, a small amount of maltose and glucose. Prolonged reaction will produce a large amount of maltose and a small amount of glucose syrup. The enzyme has been widely used in industries such as caramel, high maltose, alcohol, beer brewing, and baked goods.
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Product Introduction
Product Introduction
Fungal a-Amylase is used in fruit processing, such as in fruit-based beverages, to enhance flavor release and optimize juice yield.
Products Parameters
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Features
Specificity: This enzyme specifically targets α-1,4-glycosidic bonds in starch, breaking them down into smaller polysaccharide fragments and simple sugars.
Application
Production Sources: Fungal a-Amylase is typically produced using microbial fermentation techniques, utilizing various fungal strains such as Aspergillus and Bacillus.
Package
25kg/ barrel
Advantages & Characteristics
- Kosher/Halal/ISO9001/ISO22000/RSPOCerificated
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FAQS
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