Alpha-amylase fungal
Enzyme for catalyzes the endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides
Alpha-amylase fungal catalyzes the endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides. The enzyme acts on starch, cleaving alpha-1,4 bonds with the formation of maltodextrins, oligosaccharides and maltose. The enzyme also acts on native starch.
Fungal alpha-amylase acts on starch, glycogen and related polysaccharides and oligosaccharides in a random way reducing groups are liberated in the α-configuration.
Appearance: water-soluble powder from yellow to yellow-brown color.
The dosage depends on the raw materials and technological parameters of the process. The optimal dosage can be selected by laboratory or production tests.
Enzyme activity: 10000 U/g
Temperature optimal range: 35 - 60°C
Temperature operational range: 45 - 55°C
pH optimal range: 4.8 - 5.5
pH operational range: 4.0 - 7.0
Formulation: Water soluble powder
Package: Foil Ziplock bag - 1 kg
Shelf life: 12 months
Storage conditions: Store at temperatures from -25°C to +25°C in a dry place protected from direct sunlight
Production of alcohol
Fungal alpha-amylase is used in the production of alcohol and bioethanol for preliminary liquefaction of mixtures. The enzyme reduces the viscosity of the decomposed mass with the formation of dextrins, which are saccharified by glucoamylase.
In addition, the alpha-amylase shows saccharifying ability and can be used alone or with other liquefying enzymes to accelerate the fermentation process.
Bakery industry
Fungal alpha-amylase used to improve the baking properties of flour, the enzyme is also added to improve the baking of bread products.
The main action of fungal alpha-amylase is to break down all available starch, including damaged flour starch at the dough kneading stage. This cleavage enhances the formation of dextrins in the dough, which has a positive effect on baking volume and crust color.