Fungal alpha amylase/alpha amylase enzyme

A high-concentration Alpha-Amylase derived from Aspergillus oryzae var enables better handling properties, desirable softness, volume and skin color for bakery with the following benefits:

1.More fermentable sugars converted from starch
2.Better growth of yeast
3.Better handling properties and fine crumb structure
4.Desirable elasticity, softness, volume and skin color
5.Extend shelf-life and freshness
6.High enzyme activity allowing lower dosage, less processing, storage and transportation costs

Product Characteristics

Effect of pH
The optimum pH range of this product is 4.8~5.4 and starch can be effectively hydrolyzed at pH range 4.0~6.6. If the stability of enzyme is emphasized, the reaction should be conducted at pH above 5.5. If the reaction rate is emphasized, the pH should be below 5.5.

Effect of Temperature
Optimum temperature range is 45 to 55º C; Effective temperature ranges from 45 to 65º C. Optimum temperature of this product is 50º C. It can efficiently hydrolyze starch at a temperature range from 45 to 55º C. If the content of starch is higher, the reaction temperature can be raised to 65º C. The optimum temperature range is affected by pH, from 45 to 65º C.

MUI Halal Certificate

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