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Fungal α-amylase is extracted from Aspergillus oryzae through fermentation and purification. Mainly used for the production of maltose syrup, but also for beer, baking and other industries.
CAS NO.: 9000-90-2
Product Introduction
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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.
ITEMS | SPECIFICATION |
Appearance | Brown liquid or light yellow powder |
Odor | Odorless |
Temperature adaptation range | 45-65℃ |
Enzyme activity (u/ml) | 10000-40000 |
PH Value | 4.0-6.6 |
Bulk density (g/ml) | 1.15-1.25 |
Dosage for flour (ppm) | 5-15 |
Dosage for bread(ppm) | 5-20 |
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.
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