α-Amylase (special for sweet potato) is a high-activity enzyme preparation designed specifically for improving the processing of sweet potatoes and yams. This enzyme catalyzes the hydrolysis of starch into shorter-chain dextrins and sugars, effectively increasing the natural sweetness of the final product while enhancing texture and drying efficiency. It is ideal for use in the production of dried sweet potato strips, slices, and chips.
Gambaran Keseluruhan Produk
This liquid α-amylase is produced through advanced microbial fermentation and purification technology. It exhibits excellent thermostability and activity in mildly acidic to neutral conditions, maintaining strong performance across a wide range of temperatures (80–100°C) and pH values (4.5–7.0). The enzyme converts starch into soluble sugars during the heating or pre-drying stages, resulting in improved sweetness, color, and flavor of the finished sweet potato product.
Key Benefits
- Enhances Natural Sweetness: Promotes starch hydrolysis into maltose and glucose, improving sweetness without artificial additives.
- Improves Texture and Appearance: Reduces stickiness during processing and produces a glossy, appealing surface in dried products.
- Boosts Processing Efficiency: Decreases viscosity of starch slurries, allowing easier mixing, steaming, and dehydration.
- Thermostable and pH-Tolerant: Works effectively under a broad range of production conditions (80–100°C, pH 4.5–7.0).
- Clean Label Enzyme: Naturally derived and suitable for food-grade applications in sweet potato and yam processing.
Aplikasi
This α-amylase is widely used in the production of dried sweet potatoes, candied sweet potatoes, and sweet potato flour. It helps enhance both the sweetness and softness of the final product, creating a more pleasant flavor profile and mouthfeel. It can also be used in other starch-based fruit and vegetable processing where controlled starch degradation is desired.
Recommended Usage
- Dos: 0.5–5 L per metric ton of raw material.
- When using, dissolve the enzyme in clean water and mix evenly before adding to the sweet potato material.
- Typical process: wash, peel, and slice sweet potatoes → soak slices in enzyme solution (2–3 times their weight of water) for 30 minutes → steam or heat to activate hydrolysis → proceed with dehydration or baking.
- Actual dosage and soaking time may vary based on sweet potato variety, slice thickness, and processing parameters. It is recommended to optimize through small-scale trials.
Spesifikasi
| Penampilan | Cecair coklat |
| Aktiviti Enzim | 180,000 U/mL |
| Suhu Optimum | 80–100°C |
| pH Range | 4.5–7.0 |
| pH (25°C) | 5.0–7.0 |
| Jangka hayat | 12 months (store in a cool, dry place) |
| Pembungkusan | 1 kg/beg |
Storage & Stability
Store in a cool, dry, and ventilated area away from direct sunlight. Avoid long-term exposure to high temperatures or moisture. When stored properly, this enzyme maintains stable activity for up to 12 months.
Safety & Handling
This is a food-grade enzyme. Avoid inhalation of enzyme dust or aerosols and direct contact with skin or eyes. Wash thoroughly after handling. Enzymes are biodegradable and environmentally friendly when used as directed.
Typical Application Result
Using α-amylase during sweet potato drying significantly enhances sweetness, improves moisture distribution, and produces a soft, naturally sweet, and golden-colored product. It is a powerful tool for food processors aiming to improve the quality and efficiency of sweet potato-based products.
