Fungal Alpha-Amylase Enzyme - Product

Brand : Boli
Color : Pale Brown

Other Specification : Product Highlights An Alpha-Amylase Fits To Various Flours And Processing Methods Of Baking With The Following Benefits:   1.More Fermentable Sugars Converted From Starch;   2.Better Handling Properties And Fine Crumb Structure;  3.Desirable Elasticity, Softness, Volume And Skin Color;   4.Extend Shelf-life And Freshness.  Description And Application Fungal Alpha-Amylase FAA-1000 Is Derived From Aspergillus Oryzae Var. Through Submerged Fermentation And Refining Extraction Technique. FAA-1000 Is Applied To Flour And Baking Industry. Product Characteristics Declared Enzyme: Fungal Alpha-Amylase   Systematic Name: EC 3.2.1.1, 1, 4-alpha-D-Glucan Glucanohydrolase   Activity: 50, 000 U/g (minimum)  Optimal PH: 4.8-5.4 Appearance: Pale Brown Powder   Moisture: 8% (Maximum)  Declared Enzyme Fungal Alpha-Amylase Systematic Name EC 3.2.1.1, 1, 4-alpha-D-Glucan Glucanohydrolase  Effect Of PH  The Optimum PH Range Of This Product Is 4.8~5.4 And Starch Can Be Effectively Hydrolyzed At PH Range 4.0~6.6. If The Stability Of Enzyme Is Emphasized, The Reaction Should Be Conducted At PH Above 5.5. If The Reaction Rate Is Emphasized, The PH Should Be Below 5.5.  Effect Of Temperature Optimum Temperature Range Of FAA-1000 Is 45 To 55º C. Its Effective Temperature Range Is 45 To 65º C. Optimum Temperature Of This Product Is 50º C. It Can Efficiently Hydrolyze Starch At A Temperature Range Of 45 To 55º C. If The Content Of Starch Is Higher, The Reaction Temperature Can Be Raised To 65º C. The Optimum Temperature Range Is Affected By PH, Within 45 To 65º C.  Inactivation   Inactivation Can Be Achieved By Raising The Temperature To 90 To 100º C, Keeping For About 5 To 10 Minutes. If The Content Of Starch Is Higher, This Product Can Be Inactivated By Keeping The Temperature At 80º

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