Fungal Alpha Amylase Enzyme For Sale (CAS Number: 9001-19-8)

Fungal alpha amylase FAM100

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Fungal Alpha Amylase Description

Fungal alpha-amylase (Fungal α-Amylase) (CAS Number: 9001-19-8) FAM100, which is made from the best strain of Aspergillus oryzae through the Submerged fermentation and extraction technique. It is endo-amylase, which can rapidly hydrolyze amylose and amylopectin in aqueous solution α-1, 4 glycosidic bond, generating high levels of maltose and a small amount of maltotriose, glucose, and other oligosaccharides. It is an enzyme widely used in the baking industry.

Fungal Alpha Amylase Enzyme Powder Characteristics

ItemsFungal α-Amylase
(Fungal Alpha Amylase)
Physical AppearanceWhite to gray powder
EC Code3.2.1.1
Temperature Rage30-60℃

Fungal Alpha Amylase Enzyme Function

  • Accelerate the fermentation of dough, shorten the proofing time;
  • Improve and soften the inner structure of bread or steamed bun;
  • Improve the volume of bread or steamed bun, stabilize the surface and improver the crust color;
  • Standardization of flour in terms of diastatic activity.

Range of Application

Suitable for flour milling and bread flour improver.

Recommended Usage

  • 5ppm~20ppm (0.5-2g/100kg flour)
  • Optimal dosage is confirmed by flour nature and baking experiment.

Method of Application

Add it into flour directly or add them into flour together after mixing with other dosing.




Transport and store in a cool dry place and avoid direct exposure to sunlight or moisture. Stored under 25℃ in the original sealed package, the activity of solid enzyme remains stable for a period of up to 18 months. The shelf life can be extended when stored at 5℃.

More About Alpha Amylases

  • A-amylases are most commonly used in bakeries because of their taste development and anti-staling effect.
    · They also have a positive effect on dough development.
  • Amylases can act on damaged or gelatinized starch.
  • Appropriate dosages of amylase can improve the dough and the end product.
  • Significant degradation of damaged starch by too high a-amylase concentrations leads to a sticky dough.
  • The volume and structure of the crumb improve with increasing amylase content added to the flour.
  • Amylases have a significant effect on gelatinized amorphous starch.

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