Alpha-amylase Baa-0040 - Light Yellow Powder, 4,000 U/g Activity | Rapid Viscosity Reduction, Increased Fermentation Speed, Enhanced Texture And Freshness

Product Highlights
An amazing enzyme gives desirable product texture, volume, skin color and baking quality in a cost-effective way:A
1.Reduce viscosity of doughA
2.Faster fermentation with more sugar contentA
3.Desirable product texture, volume, skin color and baking qualityA
4.Extend shelf-life and freshnessA

Description
Medium temperature Alpha-Amylase BAA-0040 is made from submerged culture of Bacillus subtilis var. Through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the I -1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides.Excessive hydrolysis may result in a small quantity of glucose and maltose.A

BAA-0040 is widely applied to baking industry.A

Product Characteristics
Declared enzyme: Alpha-AmylaseA
Systematic name: EC 3.2.1.1, 1, 4-I -D-glucan glucanohydrolaseA
Activity: 4, 000 U/g (minimum)A
Appearance: Light yellow powderA
Moisture: 8% (Maximum)A

Effect of pHA
Optimum pH value 6.0, stable pH range 6.0~7.0, inactivated dramatically with pH below 5.0A

Effect of Temperature
Optimum temperature range 60~70A C(140~158A F), stable temperature below 60A C(140A F). At a temperature range of 70~90A C(158~194A F), the reaction speeds up when the temperature rises while the inactivation also speeds up.