Alfa-amilaza fungică

Aplicații
Widely used in baking and flour treatment, fungal alpha-amylase improves dough handling, crumb softness, loaf volume and fermentation tolerance in industrial bread lines. In starch processing, brewing and alcohol production, the liquid 20,000 U/mL grade supports starch liquefaction and viscosity reduction in corn, wheat, cassava and rice mashes, improving pumpability and downstream efficiency. Juice and fruit processing operations use fungal amylase to reduce haze-forming starch and improve filtration in apple and pear bases. Powder grades are preferred for dry blending in premixes and flour standardization, while liquid formats integrate directly into dosing systems for continuous production.

Specificații și utilizare industrială
Fungal Alpha-Amylase (CAS 9013-01-8), produced by submerged fermentation of Aspergillus oryzae. Available as liquid (20,000 U/mL) and powder (up to 100,000 U/g), food grade for use in baking, brewing, starch processing and related food applications. Supplied for bulk industrial use with stable activity across standard pH and temperature ranges typical of cereal and mash processing.