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. |
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 | 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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