| Fungal amylase is refined from Aspergillus oryzae
through deep cultivation, extraction, and other processes. It is an
endoamylase that can rapidly hydrolyze the alpha-1,4-glucoside
bonds inside the aqueous solutions of gelatinous starch, amylose,
and amylopectin, producing soluble dextrin and small amounts of
maltose and glucose. In bread production, it can improve dough
quality, increase bread volume, make bread tissue delicate, evenly
porous, and have a good taste; At the same time, it improves the
internal structure of Mantou and increases its softness; Production
of high maltose syrup, maltose or high conversion syrup; Alcohol
production is conducive to low-temperature (50-60 ℃) liquefaction,
improving alcohol yield and starch utilization. |
Specifications: | Origin | Nanning, Guangxi, China | | Physical properties | Light yellow powder | | Enzyme activity | 5000U/G-100000U/G | | Odor | distinctive smell | | Solubility | soluble in water | | Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) | | Optimal pH value | 4.0-7.0 | | Optimal temperature | Saccharification and fermentation(35-65 ℃), baking(20-75 ℃) | | Product execution standards | GB1886.174-2016 | | Addition amount | Saccharification and fermentation(0.3-0.5%), baking(0.05‰-0.1‰) | | Enzymatic hydrolysis time | Saccharification and fermentation (4-6 hours), baking (0.5-1 hour) | | Certification | HALAL certificate | | ISO Quality System Certification | | FSSC22000 Food Safety System Certification | | Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. | | Outer packaging: cardboard box, cardboard drum. |
Applications:
Saccharification and fermentation
baking |
Notices:
1. Enzyme preparations are bioactive substances that are
susceptible to the inhibitory and destructive effects of heavy
metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with
them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause
hypersensitivity reactions; Close contact or slight inhalation may
irritate the skin, eyes, and mucosal tissues; During the use of
enzyme products, it is recommended to wear protective equipment
such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low
temperature (0-10 ° C) for 18 months. Enzymes experience a certain
loss of enzyme activity during storage, with 5-10% loss of enzyme
activity at 10 ° C for 6 months and 10-15% loss of enzyme activity
at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage
conditions such as high temperature and humidity can lead to an
increase in usage.
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