Fungal Alpha-Amylase Used In Flour, Flour Improvement In The Baking Industry, And Enhancement Of The Quality Of Terminal
Habio Fungal Alpha-amylase is obtained by liquid submerged fermentation of Aspergillusoryzae . It helps to hydrolyze the starch to small molecule dextrin and maltose, which is Mainly used in flour, flour improvement in the baking industry, and enhancement of the quality of terminal processing.
Definition of Activity
One unit of enzyme activity is marked as U/g or U/mL, and defined as one gram solid enzyme powder or one milliliter liquid enzyme liquefies one gram soluble starch in one hour at 50℃ and pH5.0.
Product Characteristic
Table1. The Effect of Metal Ion on the activity of Habio Fungal Alpha-amylase
| Metal Ion | Concentration C/mol.L-1 | Relative activity/% | Evaluation |
|
Ba2+ Cu2+ Ca2+ Mg2+ K+ Fe2+ Comparation |
10-3 10-3 10-3 10-3 10-3 10-3 / |
87.64 97.53 126.63 104.07 97.91 97.37 100.00 |
- 0 + 0 0 0 0 |
Note: + refers to activation; - refers to inhibition; 0 refers to no obvious impact (the effect on enzyme activity is within 10%)
Product Functions
1. Increase the fermentation speed of dough, save fermentation time.
2. Increase the expansibility of dough;
3. Improve the structure of the bread, steamed bread, increase flexibility of internal organization, and increase the volume;
4. Improve the color of bread crust, comprehensively improve the quality of bread.
Specification and Usage
| Name | Fungal Alpha-amylase |
| Activity | 10,000U/g |
| Type | Powder |
| Usage | Suggest adding amount of 0.2- 1 g / 100 kg flour (2-10 PPM). Optimum dosage depends on the quality of flour, eventually determined by the result of baking test or steamed test. Suggest that test starts from a minimum amount. |
Package and Storage
Packaging: 25kg/bag.
Store in original package under sealed, room temperature condition (less than 25 ℃) for 12 months to solid form.
Avoid to be exposed to the sun, rain, high temperature and high humidity.
Our products are sold all over the world, you can rest assured.
