Beschreibung

Fungal Alpha-Amylase

Product Description

Fungal α-amylase is produced from selected high-quality strains such as Aspergillus oryzae through fermentation, extraction and purification. Also known as fungal enzyme, fungal α-amylase is an endo-acting amylase that rapidly hydrolyzes the internal α-1,4-glycosidic bonds of aqueous solutions of amylose and amylopectin, producing large amounts of maltose and small amounts of maltotriose, glucose and other oligosaccharides.

Application Information

Fungal α-amylase is mainly used in the production of maltose syrup and may also be used in the brewing and baking industries. In maltose syrup production, during the production of maltose syrup (malt syrup), fungal α-amylase is used to produce syrup with a maltose content below 54%, exerting a saccharifying effect. In the brewing industry, it can increase the degree of fermentation, improve residual sugar levels and eliminate chill haze. In baking and flour improver applications, the enzyme provides fermentable sugars for yeast, giving baked products a uniform structure, larger volume and enhanced gas-holding capacity.

Documentation, Storage and Safety

Packaging format, net weight, storage conditions and shelf life depend on the supplied grade. Enzyme proteins may cause respiratory or skin sensitization. Avoid inhaling powder, droplets or aerosols and use appropriate local ventilation and personal protective equipment. Request the current TDS, COA and SDS before handling or production use.

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