Bacterial Alpha-Amylase/bacterial alpha-amylase enzyme/Mid-Temperature Bacterial Alpha-Amylase

PRODUCT HIGHLIGHTS
An amazing enzyme gives desirable product texture, volume, skin color and baking quality in a cost-effective way:
1.Reduced viscosity of dough
2.Faster fermentation with more sugar content
3.Desirable product texture, volume, skin color and baking quality
4.Extended shelf-life and freshness

DESCRIPTION
Medium temperature Alpha-Amylase BAA-0040 is made from submerged culture of Bacillus subtilis var. Through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α -1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides. Excessive hydrolysis may result in a small quantity of glucose and maltose.
BAA-0040 is widely applied to baking industry.

PRODUCT CHARACTERISTICS

EFFECT OF PH
Optimum pH value 6.0, stable pH range 6.0~7.0, inactivated dramatically with pH below 5.0

EFFECT OF TEMPERATURE

Optimum temperature range 60~70º C(140~158º F), stable temperature below 60º C(140º F). At a temperature range of 70~90º C(158~194º F), the reaction speeds up when the temperature rises while the inactivation also speeds up.

CERTIFICATION

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