Fungal alpha-amylase is extracted from Aspergillus oryzalvar through fermentation and refinement. It is an endo amylase that can rapidly hydrolyze the alpha-1,4-glucoside bonds inside the aqueous solutions of gelatinous starch, amylose, and amylopectin, producing soluble dextrin and small amounts of maltose and glucose.
In bread production, it is possible to improve the quality of the dough, increase the volume of the bread, make the bread tissue delicate, evenly porous, and have a good taste; At the same time, it improves the internal structure of Mantou and increases its softness;
Fungal alpha-amylase is extracted from Aspergillus oryzalvar through fermentation and refinement. It is an endo amylase that can rapidly hydrolyze the alpha-1,4-glucoside bonds inside the aqueous solutions of gelatinous starch, amylose, and amylopectin, producing soluble dextrin and small amounts of maltose and glucose.
In bread production, it is possible to improve the quality of the dough, increase the volume of the bread, make the bread tissue delicate, evenly porous, and have a good taste; At the same time, it improves the internal structure of Mantou and increases its softness;
| Origin | Nanning, Guangxi, China |
| Physical properties | Light yellow powder |
| Enzyme activity | 5000U/G-100000U/G |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 4.0-7.0 |
| Optimal temperature | Saccharification and fermentation(35-65 ℃), baking(20-75 ℃) |
| Product execution standards | GB1886.174-2016 |
| Addition amount | Saccharification and fermentation(0.3-0.5%), baking(0.05‰-0.1‰) |
| Enzymatic hydrolysis time | Saccharification and fermentation (4-6 hours), baking (0.5-1 hour) |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Applications
| Starch-based sugar | Baking | Feed | Brew |
Notices
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
