Liquid Fungal Amylase for Baking Maltose Syrup Brewing

Liquid Fungal Amylase for Baking Maltose Syrup Brewing
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Catalog Number IE-1372

Physical Form Liquid

Color Brown

Source Microorganism

Overview

Summary An amylase from Aspergillus Oryzae, attacking α-1,4-glucosidic linkages, liberating preferrably maltose and short dextrins, used in maltose syrup production, brewing and dough proofing.
Description Fungal Alpha-amylase is obtained through submerged fermentation of Aspergillus Oryzae, followed by purification and formulation. This enzyme effectively depolymerizes starch, resulting in the liquefaction and viscosity reduction of the starch mixture, with minimal side activities. As an endo-type α-amylase, it hydrolyzes the α-1,4-glucosidic linkages in gelatinized starch and soluble dextrins at random, thereby decreasing the high viscosity of the starch slurry and producing oligosaccharides along with a small amount of dextrin.
Advantages Fungal amylase preferrably liberating maltose
Ofen used in baking flour improvement brewing maltose syrup etc.
Application Applicable in baking, maltose syrup, and wherever increase in maltose content is necessary
Application Area Brewing
Flour standardization
Baking
Tobacco applications
Starch sugar
Application Recommendation Maltose syrup production: 0.15-0.3L/T DS or syrup with maltose content below 54%.
Brewing: 0.2-0.4 L/T DS at mash-in to improve extract yield, fermentable sugar level and prevent the formation of chill haze; during fermentation 0.002-0.004 L/T DS to prevent chill haze, 0.02-0.1 g/T DS to reduce residual sugar level.
Bread and steamed bun applications: 0.002-0.01 L/Ton flour. often used together with Xylanase.
Attention: 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.

Specifications

Optimum Temp 50°C-65°C
Optimal pH 4.5-6.0
Source Microorganism
Physical Form Liquid
Color Brown
Scope of Shipment Worldwide
Product Strain Aspergillus Oryzae

Package and Storage

Package 25 kg/jerry can
Storage Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

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