Fungal alpha amylase

• Post Date:

  Oct 07,2014

• Expiry Date:

  Oct 07,2015

• Detailed Description:

  Cas No. :9000-90-2 Quantity: 100Metric Tons
  Specs:Kosher, Halal, ISO9001, ISO14001, ISO22000
  Payment Method: T/T, L/C
  Product Highlights
  
  An Alpha-Amylase fits to various flours and processing methods of baking with the following benefits: 1.More fermentable sugars converted from starch;
  2.Better handling properties and fine crumb structure;
  3.Desirable elasticity, softness, volume and skin color;
  4.Extend shelf-life and freshness.
  
  Description and application
  Fungal Alpha-Amylase FAA-1000 is derived from Aspergillus oryzae var. Through submerged fermentation and refining extraction technique. FAA-1000 is applied to flour and baking industry.
  
  Product Characteristics
  Declared Enzyme: Fungal Alpha-Amylase
  Systematic name: EC 3.2.1.1, 1, 4-alpha-D-Glucan glucanohydrolase
  Activity: 50, 000 U/g (minimum)
  Optimal pH: 4.8-5.4
  Appearance: Pale brown powder
  Moisture: 8% (Maximum)
  
  Effect of pH
  The optimum pH range of this product is 4.8~5.4 and starch can be effectively hydrolyzed at pH range 4.0~6.6. If the stability of enzyme is emphasized, the reaction should be conducted at pH above 5.5. If the reaction rate is emphasized, the pH should be below 5.5.
  
  Effect of Temperature
  Optimum temperature range of FAA-1000 is 45 to 55º C. Its effective temperature range is 45 to 65º C. Optimum temperature of this product is 50º C. It can efficiently hydrolyze starch at a temperature range of 45 to 55º C. If the content of starch is higher, the reaction temperature can be raised to 65º C. The optimum temperature range is affected by pH, within 45 to 65º C.
  
  Inactivation
  Inactivation can be achieved by raising the temperature to 90 to 100º C, keeping for about 5 to 10 minutes. If the content of starch is higher, this product can be inactivated by keeping the temperature at 80º C for about 30 minutes, or 70º C for about 60 minutes. If inactivation by high temperature is not preferred, another option of inactivation is to decrease the pH below 4.0. Inactivation can also be realized by adjusting pH and temperature at the same time.
  
  Dosage
  In general, the dosage depends on the desired maltose content in the final syrup and the saccharification time available. The typical dosage of FAA-1000 varies between 0.2 to 0.5 kg per ton of flours.
  
  
  

• CAS Registry Number:

  9000-90-2

• Synonyms:

  ;Glucoamylase;HIGH TEMPERATURE ALPHA AMYLASE;

• Hazard Symbols:

   Xn:Harmful;
  

• Risk Codes:

  R42:;
  

• Safety Description:

  S36:;
  

• Company:

  Jiangsu Boli Bioproducts Co,. Ltd.     [ China ]        

• Contact:

  bella

• Tel:

  85259383

• Fax:

  +86-510-85227582

• Email:

  2076172954@qq.com