Liquid Fungal Alpha-amylase Enzyme CAS 9013-01-8 Activity: 20,000u/ml Liquid


Appearance: Liquid
Colour: Brown
CAS No: 9013-01-8
Activity: 20,000u/ml
Odor: Slight Fermented Flavor
Shelf Life: 12 Months

Availability: 98 in stock

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Product Description

Fungal Alpha-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch leading to the liquefaction of starch, viscosity reduction and contains little side activities.

Mechanism and product standard

Fungal Alpha-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrins randomly, reducing the high viscosity of the starch slurry, giving rise to o oligosaccharides and a small amount of dextrin.

Product standard

The product complies with GB1886.174.

1 Bulk density/(g/ml) 1.05-1.20
2 pH/(25℃) 3.5–5.5
3 Lead/(mg/kg) ≤5.0
4 Arsenic/(mg/kg) ≤3.0
5 Total viable count/(CFU/mL) ≤50000
6 Coliform Bacteria/(CFU/mL) ≤30
7 Escherichia coli (CFU/mL) <10
(MPN/mL) ≤3.0
8 Salmonella/(25mL) Not Detected

Reaction parameters

Optimum Temperature 50℃-65℃
Optimum pH 4.5-6.0
Activator Ca2+
Inhibitor Fe2+、Ba2+、Cu2+、Mn2+、Fe3+

Application recommendation

Maltose syrup production: 15-0.3L/t DS or syrup with maltose content below 54%.

Brewing:2-0.4L/t DS at mash-in to improve extract yield, fermentable sugar level and prevent the formation of chill haze; during fermentation 0.002-0.004L/t DS to prevent chill haze, 0.02-0.1g/t DS to reduce residual sugar level.

Bread and steamed bun applications: 002-0.01L/ton flour. often used together with Xylanase.

Attention: The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient


Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

Storage and Shelf life


Storage: Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

Shelf life: 12 months in a dry and cool place.

HALAL Certified.

Valid from 2019-07-23 until 2021-06-23



Shelf Life

12 Months




Slight Fermented Flavor





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