Fungal α-amylase

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.