| ≥1 piece |
Fungal α -amylase ( CBC-FFA20 )is a high purified amylolytic preparation made from Aspergillus oryzae after deep liquid fermentation and refining, this enzyme is an endoglucanase amylase and can hydrolyze the α-1???4 glycosidic linkages of starch fastly and get high-level maltose, maltotriose, glucose and other oligosaccharide. It is widely used in producing High Maltose Syrup,brewing and foods etc. industries.
Function
The enzyme hydrolyzes the α-1 4 glycosidic linkages of starch fastly, change starch into high-level maltose, maltotriose, glucose and other oligosaccharide.
| Brewing | CBC-FFA20improve product quality by increasing rise usage amount and wort fermentation. |
| High maltose syrup Production | mix material and water to the right consistency by stirring, adjust pH value 5.3-5.5 and add α- amylase at 0.2-0.35kg into starch per ton (solid enzyme need 10-20 times water solution before adding), heating-up temperature to 50-60 degrees and saccharification 12-24h. |
| Food Industries | can change bread molecular architecture and volume when baking. Enzyme quantity used by product types and feature after test. Recommended quantity is 0.3-2g/100kg flour, that is (3-20ppm). |
Characteristics:
Activity: 20000 (similar to Fungamyl 800L, L-40000 ).
Appearance: light brown liquid.
PH: 5.5-6.5
Specific gravity:<.20
PH affection
Optimum PH range: 4.8-5.3
Effective PH range: 4.0-6.6