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China, Chinese High-Concentration Non-GMO Fungal Alpha-Amylase for Baking1 Industrial Products Supplier Manufacturer Details, price list catalog:
China Industrial Products Supplier Manufacturer List Catalog
Food AdditiveFood Enzyme PreparationsHigh Concentration Fungal Alpha AmylaseFungal Alpha Amylase for Baking
Jiangsu Boyang Bioproducts Co., Ltd.
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Product DescriptionProduct DescriptionFAA-5200 is a concentrated fungal alpha-amylase produced from NON-GMO, classic strains of Aspergillus oryzae through submerged fermentation and refining extraction process. It is an endo-amylase that can rapidly hydrolyze the interior α-1, 4 glycosidic linkages of gelatinized starch, amylose and amylopectin solutions to produce soluble dextrin, maltose and glucose. FAA-5200 can be used as bread improver and alpha-amylase supplement of flour in the bakery.Benefits for BakeryUse of FAA-5200 can benefit the bakery as follows: >> Increase bread volume >> Speed up the fermentation process >> Enhanced crust coloringSpecificationDeclared Enzyme:Fungal Alpha-AmylaseSystematic Name:EC 3.2.1.1, 1,4-α-D-Glucan glucanohydrolaseActivity:100,000 U/g (minimum)Appearance:Beige-yellow powderMoisture:8% (Maximum)Effect of pHFAA-5200 can hydrolyze starches at pH from 4.0 to 6.5 with its optimum pH range from 4.8 to 5.4. Effect of TemperatureFAA-5200 can hydrolyze starch from 35°C to 60°C, with its optimal temperature range from 45°C to 55°C and optimum temperature 50°C.The temperature versus activity profile of FAA-5200 matches well with the demand of sugars needed by yeasts during dough fermentation. As the dough begins to ferment, the activity of FAA-5200 and yeasts will be enhanced as the temperature rises, i.e. the fungal alpha-amylase constantly hydrolyzes the soluble starches contained in the dough and produces monosaccharides to support yeast proliferation, thus speed up the fermentation and improve the dough quality. When fermentation of the dough is completed and the semi-products begin to be steamed or baked, the yeasts will become inactivated at 60°C and FAA-5200 will lose its activity as well, thus avoid excessive saccharification of the dough which might otherwise lead to stickiness inside the finished products.InactivationInactivation of FAA-5200 can be achieved at 90～100°C for 5 to 10 minutes. If the starch content is high, FAA-5200 can be inactivated at 80°C for about 30 minutes or at 70°C for about 60 minutes. Normal baking processes and temperatures may result in complete inactivation of this product.Packing & DeliveryStandard packaging is 20kg kraft paper bags. Customized packaging is available upon request.Typical shelf-life is 24 months at 0～25°C in its original packaging, sealed and unopened, protected from direct sunlight. Keep a clean, cool, and dry storage room. Prolonged storage and/or adverse conditions such as humidity and higher temperatures may lead to a higher dosage requirement.Safety & Enzyme HandlingInhalation of enzyme dust and mists should be avoided. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.
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