summary:

fungus α- Amylase is fermented and purified by Aspergillus oryzae. This enzyme is an endo amylase, which can rapidly hydrolyze the amylose and amylopectin in aqueous solutions α- 1,4-glycosidic bond, producing a large amount of maltose and a small amount of maltotriose, glucose and other oligosaccharides. This product can be used for starch liquefaction in baking, alcohol, beer, monosodium glutamate, fermentation industry, textile, printing and dyeing desizing, etc.

Product features:

1. This product is fermented by Aspergillus oryzae and Aspergillus niger. It has the characteristics of high enzyme activity, no additives and no toxic and side effects.

2. Fungi α- The reaction temperature of amylase is mild and the pH of amylase is neutral. Under these conditions, amylose and amylopectin can be hydrolyzed rapidly α- 1,4-glycosidic bond, producing a large amount of maltose and a small amount of maltotriose, glucose and other oligosaccharides.

3. Fungi α- Amylase is not heat-resistant and is easy to be inactivated by heating during dough fermentation, which is conducive to controlling the fermentation speed and degree of dough, so as to prevent a large amount of dextrin from being produced in the center of dough when the action time is too long.

4. Optimum temperature: 50-60 ℃; The optimum pH is 5.0-6.0. The optimum amount of enzyme added depends on the specific production situation. For details, please contact us by letter or telephone.

Action mechanism:

fungus α- Amylase belongs to endo amylase, which can be used for amylose, amylose or other α- Internal of 1,4-glucan molecule α- 1,4-glycosidic bonds are hydrolyzed in a random manner to generate linear and branched oligosaccharides with different lengths.

Definition of vitality:

In qb2526-2001 standard, enzyme activity is defined as the amount of enzyme required to produce reducing sugar equivalent to 10mg glucose in the reaction solution after 30min reaction under this condition, which is defined as a fungus α- Amylase activity unit.

Product specifications:

Vitality specification: 5000skb, 100000skb, the product conforms to the industry standard qb2526-2001 of the people's Republic of China

Product characteristics:

The product is white or light yellow powder.

Application field:

1. This product is used to produce high maltose syrup, maltose or high conversion syrup.

2. It is used for baking products to improve the structure and volume of bread.

3. Used in alcohol production, it is conducive to low temperature (50 ~ 60 ℃) liquefaction and liquefying starch in alcohol mash.

4. Used in beer production, the fermentability of wort can be improved by 2% ~ 5% α- 1,6-limit dextrin was retained in beer.

Application method (example):

1. Production of high maltose syrup, maltose or high conversion syrup:

PH 5.0-5.5, temperature 50-60 ℃, substrate concentration no more than 25%, enzyme addition 150-300g / ton dry starch, saccharification time 12-24h.

2. Food industry:

Used for baking products, it can improve the structure and volume of bread and steamed bread. The amount of enzyme added is 0.5-1.0g/100kg flour.

3. Alcohol production:

It is beneficial to liquefy at low temperature (50 ~ 60 ℃) and improve alcohol yield and starch utilization.