Fungal Amylase

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Fungal Amylase DESCRIPTION

Fungal Amylase is a food grade alpha-amylase derived from Aspergillus oryzae. It hydrolyzes internal α-1,4 glycosidic linkages in gelatinous starch yielding soluble dextrins, maltose and glucose. Fungal Amylase is typically used in the baking industry for the improvement of loaf volume and texture. It is also used in the pretreatment of starch-based fermentation media and for ingredient processing.

PHYSICAL CHARACTERISTICS

Fungal Amylase is supplied as a white to tan powder that is readily soluble in water. Fungal Amylase is active in a pH range of 3.0-7.0 with an optimum at pH 5.0.

ACTIVITY RANGE

Fungal Amylase can be custom blended to strengths from 5,000 SKB/g to 100,000 SKB/g.

USAGE RECOMMENDATIONS

The optimum dose is dependent on processing conditions and formulations. Baking trials should be performed in order to de¬termine the optimum dose. Since the enzymes are more readily distributed throughout the dough if they are solubilized, dilution in the make-up water is recommended.

PACKAGING

Please ask us about our available packaging options.

SHELF LIFE AND STORAGE

Fungal Amylase is stable for 18 months when stored in a cool, dry place.

Effect of pH on activity at 30°C % Relative Activity



PRODUCT INFORMATION

100

SAFETY AND HANDLING

80 60 40 20 0 2.0

3.0

4.0

5.0

6.0

7.0

pH

Inhalation and direct contact with enzyme preparations may cause allergic reaction or irritation. To minimize the risk around enzyme preparations, it is important to prevent inhalation and direct contact with any part of the body. Please refer to the Safety Data Sheet and the Enzyme Technical Association publication – Working Safely with Enzymes.

TECHNICAL SERVICE

Fungal Amylase is active in a temperature range of 25˚C to 60˚C with an optimum at 50˚C. Effect of temperature on activity % Relative Activity



Information covering specific applications of this product is available. BIO-CAT will work with you to enhance processes and solve problems. Let us know what you need and we will assist you.

100 80 60 40 20 0 30

40

50

60

70

Temperature (C)

Fungal Amylase will begin to lose activity at prolonged periods of time above 60˚C but will be thoroughly inactivated when held at greater than 70˚C for 30 minutes. Typical baking processes and temperatures should result in complete inactivation of the enzyme.

Nothing disclosed is to be construed as a recommendation to use our product in violation of patents or in an unsafe manner. The information presented is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and the variability of the materials treated are beyond our control.

9117 Three Notch Road • Troy, Va 22974 | www.bio-cat.com | 877.912.4622

10/17

Fungal Amylase

PRODUCT INFORMATION

MARKET APPLICATIONS

Animal Feed Baking Dietary Supplements Food and Beverage Ingredient Development CAS # 9000-90-2 IUB # 3.2.1.1

9117 Three Notch Road • Troy, Va 22974 | www.bio-cat.com | 877.912.4622

10/17

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Fungal Amylase

Fungal Amylase DESCRIPTION Fungal Amylase is a food grade alpha-amylase derived from Aspergillus oryzae. It hydrolyzes internal α-1,4 glycosidic link...

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