Description:
Fungal α Amylase is produced by Aspergillus oryzae. It is used in commercial starch modification, fermentation of bread and beer, as well as in animal feed supplements.
Technical information:
- Available in liquid (brown) 20,000 u/ml. and powder form (light yellow) Food grad: 100,000 u/g.
- Temperature range: 35 to 65℃ (Optimum temperature: 50 to 60℃).
- pH range: 4.5-6.0 (Optimum pH: 4.8 -5.5)
Unit definition: The amount of enzyme needed to hydrolyze 10 mg of reducing sugar from glucose in 30 minutes at 40℃ and at a of pH of 5.0 (Standard: QB 2526-2001)
Mode of Action:
Fungal-α-Amylase is an endo-amylase that randomly degrades a wide variety of starch-containing substrates into amylose and amylopectin producing maltose, glucose, and other oligosaccharides.
Uses:
- Bread
Fungal-a-Amylase fermentable and reducing sugars that will accelerate yeast fermentation and generate the CO2 needed for the expansion of the dough during proofing and baking. Fungal-a-Amylase Intensifies the aroma and flavor of the bread and darkens the crust through browning and caramelization reactions. The addition of Fungal-a-Amylase provides consistent quality in the production of bread.
- Beer
Fungal-α-amylase allows brewers convert fermentable sugars into alcohol and CO2, mostly maltose. Fungal-α-amylase helps to ensure that starch conversion is complete during mashing, thereby allowing the expected final attenuation desired.
- Feed
Fungal-a-Amylase hydrolyzes the starch contained in feed to generate dextrins and sugars, in addition, it facilitates the contact between the digestive enzymes and chyme to improve nutrient absorption, thus lowering feed conversion ratio (FCR) which results in better animal production performance.
Packaging, Storage & Handling
- Liquid: Plastic drums of 22; 200; 840 and 1,000 L.
- Powder: 20 kg cartons; 25 kg bags and 25 kg drums.
- Storage & handling:
- Avoid exposure to direct sunlight; keep in clean, cool, and dry place