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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.

The Neutral Protease Enzyme for Leather Processing Industry/Feed Complex Enzyme/Baking / Flavoring Industry / Brewing/Cheese we produce is fully compliant with market standards and has achieved outstanding results with excellent production technology and high quality. Our products are mainly exported to many countries all over the world. We have advanced production process and testing means to make our products continuously and stably meet the needs of new and old customers.

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