China Non-toxic and Cost-effective Fungal A-Amylase

Fungal alpha amylase is an important enzyme that is widely used in the food industry, particularly in bread making. This enzyme is a type of fungal alpha amylase that is known for its ability to break down complex starch molecules into simple sugars, making it easier for bakers to work with the dough. Fungal alpha amylase for bread making is of particular importance because it helps to improve the quality of bread by making it softer and more elastic. This makes it easier to shape and also results in a more pleasing texture to the finished product. With the help of fungal alpha amylase, bakers can consistently produce high-quality bread that their customers will love.

1. High temperature tolerance: Fungal a-amylase can function effectively at high temperatures (up to 70°C), making it ideal for various industrial processes.

2. Wide pH range: The enzyme can function in a wide pH range (4-7), which makes it versatile and adaptable to various processing conditions.

3. Efficient starch hydrolysis: Fungal a-amylase is highly efficient in hydrolyzing starch, breaking down the large molecules into smaller ones that can be easily utilized for various purposes.

4. Environmentally friendly: Fungal a-amylase is a natural enzyme that is non-toxic and biodegradable, making it an excellent alternative to synthetic chemicals in various industries.

1. Baking: Fungal a-Amylase is used in the baking industry to improve dough handling, increase the volume of bread, and enhance the texture and appearance of baked goods.

2. Brewing: This enzyme is used in brewing to break down starch into fermentable sugars, which are then converted into alcohol by yeast.

3. Textile industry: Fungal a-Amylase is used in the textile industry to remove the natural impurities from cotton fibers, resulting in a smoother, softer fabric.

4. Food industry: This enzyme is used to produce various food products such as sweeteners, syrups, and chocolates.

25kg/bag