Release time:2014-05-06 22:21 Article source: admin author :admin click :
Introduction
Fungal α-amylase is a highly purified amylolytic preparation made from Aspergillus oryzae after submerged fermentation
and refining extraction technique, this enzyme is an endoglucanase amylase and can hydrolyze the α-1,4 glycosidic linkages of starch
fastly and get high-level maltose, maltotriose, glucose and other oligosaccharide. It is widely used in producing high maltose syrup,
brewing and foods etc.industries.
Function
The enzyme hydrolyzes the α-1,4 glycosidic linkages of starch fastly, change starch into
high-level maltose, maltotriose, glucose and other oligosaccharide.
Specification
Name | Solid | Liquid |
Enzyme activation | 20 000 u/g ~100 000u/g | 20 000u/ml ~40 000u/ml |
pH value | pH value 4.0~6.6, optimum 4.8~5.5 | |
Temperature | 45~ 65 ℃, optimum 45~55 ℃ | |
Apearance | Light brown powder | light brown liquid |
Expiry date | 3 months for liquid and 6 months for solid,store temperature is 25℃ or below in cool and dry place. | |
Product standard | QB/2526-2001 |
Brewing | CBC®FA-20 improve product quality by increasing rise usage amount and wort fermentation. |
High maltose syrup Production |
mix material and water to the right consistency by stirring, adjust pH value 5.3-5.5 and add α- amylase at 0.2-0.35kg into starch per ton (solid enzyme need 10-20 times water solution before adding), heating-up temperature to 50-60 degrees and saccharification 12-24h. |
Food Industries |
can change bread molecular architecture and volume when baking. Enzyme quantity used by product types and feature after test. Recommended quantity is 0.3-2g/100kg flour, that is (3-20ppm) |
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