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Fungal α-amylase

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.

Application area:

1. Used in bakery products, it will improve the structure and volume of bread; it can also be directly used in the terminal to improve the quality of steamed bread and bread processing.

2. Alcohol production, fungal α-amylase is conducive to low temperature (50-60℃) liquefaction, liquefaction of starch in alcohol mash.

3. Beer production, it can improve the fermentability of wort and retain dextrin in beer.

Packaging:

25kg/barrel

STORAGE &TRANSPORATION:

The product should be sealed and stored in a dry, cool place without peculiar smell.

Keep safety of the packaging in the transportation.

We change our single output of Faa L-824 Type C Unshielded 5kv for customers to the direction of providing products and services integrated with products, operation and maintenance support, and technology enhancement. With strict quality management system, advanced equipment, strong technical force, quality assurance, reasonable price and timely delivery, we are trusted by all new and old customers. We take the core of the corporate culture of looking into the overall situation, seeking truth and being pragmatic as the connotation, and uphold the spirit of dare to take responsibility and dare to be responsible.

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