CAS No.	9013-01-8
Product name	Fungal Amylase
Other Names	FAA/Fungal Alpha Amylase
Appearance	Light yellow powder
Specification	100,000 u/g Or customized
Test	HPLC UV
Storage	Cool Dry Place
Shelf Life	2 years

Fungal Alpha-Amylase, which is obtained from Aspergillus Oryzae, a kind of food grade Alpha Amylase. It is mainly used in production of malt syrup, beer and bakery, etc. This enzyme is an incision enzyme it hydrolyzes the α -1,4-glucosidic linkages of gelatinized starch and soluble dextrins randomly,reducing the high viscosity of the starch slurry. Resulted to different length of oligosaccharides and a few dextrins.

Detail Information

Fungal Alpha-Amylase can effectively hydrolyze starches at pH from 4.0 to 6.5 with its optimum pH range from 4.8 to 5.4. If greater enzyme stability is preferred, the reaction should be conducted at pH above 5.5; if a faster reaction rate is preferred, the pH should be kept below 5.5. Figure 1 shows the effect of pH on Fungal Alpha-Amylase activity.

Fungal Alpha-Amylase can effectively hydrolyze starch from 45°C to 55°C with its optimum temperature at 50°C. Figure 2 shows the effect of temperature on Fungal Alpha-Amylase activity.

The temperature versus activity profile of Fungal Alpha-Amylase matches well with the demand of sugars needed by yeasts during dough fermentation. As the dough begins to ferment, the activity of Fungal Alpha-Amylase 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 Fungal Alpha-Amylase will lose its activity as well, thus avoid excessive saccharification of the dough which might otherwise lead to stickiness inside the finished products.

Inactivation of Fungal Alpha-Amylase can be achieved at 90∼100°C for 5 to 10 minutes. If the starch content is high, Fungal Alpha-Amylase 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 Fungal Alpha-Amylase.

Fungal Amylase is used Produce high maltose syrup, maltose or high conversion syrup.

Fungal Amylase is Used in bakery products, it will improve the structure and volume of bread;

Fungal Amylase is used in alcohol production, is conducive to low temperature (50-60 ℃) liquefaction, liquefaction of starch in alcohol mash.Used in beer production to improve the fermentability of wort.

1. In the maltose syrup processing, fungal alpha amylase mainly used in slurry with maltose content<54%. The dosage is 0.1-0.35L/t dry basis, pH4.8-6.0, 58-60OC for 6-30 hours.

2. In the beer industry, it can increase the fermentation degree, improve the residual sugar level and avoid cold muddy (chill haze) in saccharification and fermentation stage. 0.1-0.3kg/ton dry basis on saccharification stage can increase fermentation degree, 0.002-0.004kg/ton dry basis can avoid cold muddy (chill haze), 0.02-0.1g/ton dry basis can improve the residual sugar level.

3. In the bread and steamed bread processing, the recommended dosage is 0.002-0.01kg/ton flour (base on 100000 u/g). it often blends with Xylanase for best performance.

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Q5.Does our company support third-party testing?
A: Our company has long-term cooperation with well-known third-party testing agencies and can provide third-party testing services.