Fungal α-Amylase, 100,000 u/g 
Catalog Number IE-1122
Physical Form Powder
Color Light yellow
Declared Activity 100,000 u/g
| Description | Fungal α-amylase is produced by submerged fermentation of aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry. |
| Mechanism | Fungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as well as volume of baked products. |
| Dosage |
For baking industry: The recommended dosage is 2-4 g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
For baking industry: The recommended dosage is 2-4 g per ton of flour.
The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
| Declared Activity | 100,000 u/g |
| Physical Form | Powder |
| Color | Light yellow |
| Odour | Normal microbial fermentation odour. |
| Particle Size (%<40 mesh) | ≥80 |
| Lead | ≤5.0 mg/kg |
| Arsenic | ≤3.0 mg/kg |
| Total Viable Count | ≤50000 CFU/g |
| Coliform Bacteria | ≤30 CFU/g |
| Escherichia coli | <10 CFU/g, ≤3.0 MPN/g |
| Salmonella/(25g) | Not Detected |
| Activity Temperature | 45°C-65°C |
| Optimum Temperature | 50°C-65°C |
| Activity pH | 4.5-6.0 |
| Optimum pH | 4.8-5.5 |
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