Fungal Alpha Amylase Enzyme

1.Product Introduction

Fungal alpha amylase is extracted and refined from liquid cultiction and fermentation of Aspergillus oryzae . It is a incision amylase which can rapidly hydrolyze anylose and amylopectin a-1,4 glycosidic bond, and generate a mass of malt syrup and a little of mltotriose, glucose and other oligosaccharides. It is mainly applied to production of high maltose syrup as well as bee and baking industries.

2.Specification

3.Enzyme Acitivity Definition

The enzyme quantity of using 1g enzyme powder or 1ml enzyme liquid hydrolyze sodium carboxymethylcellulose solution and produce 1mg glucose in 1 hour under the condition of 50 °C and pH 4.8 is a enzyme activity unit.

4.Application (1) Production of high maltose syrup , maltose or highly converted syrup. Reference dosage: 0.15-0.30kg/ T dry starch. PH5.0-5.5, 50-60°c and saccharification time is 12-24 hours.

(2) Food industry It is used in baking products to improve bread texture and volume. It can also be used to better processing quality of bread and steamed bun. Recommended dosage is 0.2-1g/ 100kg flour, i.e. 2-10ppm.

(3) Alcohol industry It helps liquify in low temperature(50-60°c) and liquify starch of sweet mash.

(4) Beer industry It enhances fermentability of malt extract by 2%~5%. A-1,6-limit dextrin will be retained in beer.

5.Package Liquid: 25kg or 200kg drum.

Solid: 1kg aluminum foil bag, outer: carton.

6.Storage

The product should be stored in a cool dry place below 25 °C for 6 months, avoid heat and direct sunlight.