DESCRIPTION
Fungal Alpha-Amylase Boli FAA-240 (E.C.3.2.1.1.1,4-α-D-Glucan glucanohydrolase) is made from Aspergillus oryzae var through submerged fermentation and refining extraction technique . This enzyme can be used for starch liquefaction and also saccharification to produce maltose and glucose. It is an endoamylase which can rapidly hydrolyze the interiorα-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solution and produce soluble dextrin and a small quantity of glucose and maltose. It can also produce syrups of high maltose and a small quantity of glucose if the reaction lasts for longer time.
Boli FAA-240 is widely applied to industries such as maltose, high maltose, beer brewing, food baking, etc.
PRODUCT Characteristic
Declared Enzyme: Fungal Alpha-Amylase
Systematic Name: E.C.3.2.1.1.1,4-α-D-Glucan glucanohydrolase
Activity: 24000 U/g (minimum)
Appearance: Light to dark brown liquid
Product pH: 5.5 to 7.0
Specific gravity: 1.15 to 1.25 g/ml
EFFECT OF PH
The o ptimum 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 is 45~55 º Cand effective temperature range is 45~65 º C.
Optimum temperature of this product is 50 º C. It can efficiently hydrolyze starch at a temperature range of 45~55 º C. If the content of starch is higher, the reaction temperature can be raised to 65 a?? . The optimum temperature range is affected by pH, within 45~65 º C.
This product may be inhibited by several heavy metal ions. Copper and lead ions are strong inhibitors. Inhibitive effects may also be achieved if the content of zinc, nickel and iron ions are high.
This product is packed in nonpoisonous plastic drum, 30kg or 1100kg per drum; the solid type is packed in paper buckets or carton box. Customized packing is also available upon demand.