China Efficient Catalysis Fungal A-Amylase CAS NO.: 9000-90-2

Fungal alpha amylase enzyme, also known as fungal A-amylase, is a type of enzyme commonly used in the food industry for bread making. This enzyme is derived from various types of fungi such as Aspergillus, Rhizopus, and Mucor.

Fungal alpha amylase plays a critical role in the bread-making process by breaking down complex carbohydrates such as starch into simpler sugars. This enzymatic reaction is crucial in the baking process because the yeast used in bread making cannot ferment complex carbohydrates such as starches. By breaking down the starch into simpler sugars, fungal alpha amylase helps the yeast to produce carbon dioxide, which gives the bread its airy texture.

Firstly, Fungal A-Amylase has a high degree of specificity for the alpha-1,4 glycosidic bonds in starch molecules, which enables it to efficiently hydrolyze starch into simpler, more easily digestible components. This makes it a valuable component in the production of bread, beer, and other fermented foods.

Secondly, Fungal A-Amylase is highly stable at a wide range of temperatures and pH levels, enabling it to function effectively in various industrial processes. This stability also makes it easier to store and transport the enzyme for commercial use.

Finally, Fungal A-Amylase is a relatively inexpensive enzyme compared to other types of amylases, which makes it an attractive option for businesses looking to maximize their profits.

Juice Clarification: Fungal a-Amylase is utilized in the production of fruit juices, alcoholic beverages, and other beverages to hydrolyze starch, aiding in liquid clarification and removing turbid substances, thereby enhancing product transparency and quality.

25kg/bag