描述

Maltogenic Alpha-Amylase

Product Description

Maltogenic α-amylase is produced from selected high-quality strains such as Bacillus subtilis through fermentation, extraction and other purification processes. It is mainly used in the starch-sugar and baking industries. Maltogenic amylase, also known as raw maltose α-amylase or maltotriose enzyme, has the full name 1,4-α-D-glucan α-maltohydrolase. It is an endo-acting amylase that hydrolyzes α-1,4-D-glucosidic bonds and acts on the non-reducing ends of starch and related polysaccharides and oligosaccharides, producing α-maltose.

Application Information

In the starch-sugar industry, maltogenic amylase is generally not used alone; it is combined with β-amylase and pullulanase and is an essential enzyme preparation for producing ultra-high-maltose syrup (DP2 > 88%). In the baking industry, it is suitable for high-sugar, low-sugar and no-added-sugar breads, high-fat laminated breads, low-fat breads and cake products. Adding maltogenic amylase can reduce the rate of starch retrogradation, significantly extend product shelf life, and help products maintain good softness, elasticity and their characteristic taste and aroma.

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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