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.
The product complies with GB1886.174.
|5||Total viable count/(CFU/mL)||≤50000|
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.