Fungal Alpha Amylase By Jiangsu Boli Bioproducts Co,.ltd.

Product Highlights
A high-concentration Alpha-Amylase enables better handling properties, desirable softness, volume and skin color for bakery with the following benefits:A

1.More fermentable sugars converted from starchA
2.Better growth of yeastA
3.Better handling properties and fine crumb structureA
4.Desirable elasticity, softness, volume and skin colorA
5.Extend shelf-life and freshnessA
6.High enzyme activity allowing lower dosage, less processing, storage and transportation costsA
Description
Fungal Alpha-Amylase FAA-1600 is derived from Aspergillus oryzae var. Through submerged fermentation and refining extraction technique. FAA-1600 is widely used in flour and baking industry.A
Product Characteristics
Declared enzyme: Fungal Alpha-AmylaseA
Systematic name: EC. 3.2.1.1, 1, 4-I -D-Glucan glucanohydrolaseA
Activity: 80, 000 U/g (minimum)A
Optimal pH range: 4.8-5.4
Appearance: Pale brown powderA
Moisture: 8% (Maximum)


Effect of pHA
The optimum pH range of this product is 4.8~5.4 and starch can be effectively hydrolyzed at pH range 4.0~6.6. If the stability of enzyme is emphasized, the reaction should be conducted at pH above 5.5. If the reaction rate is emphasized, the pH should be below 5.5.A

Effect of Temperature
Optimum temperature range is 45 to 55A C; Effective temperature ranges from 45 to 65A C. Optimum temperature of this product is 50A C. It can efficiently hydrolyze starch at a temperature range from 45 to 55A C.