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Habio food grade amylase

Mianyang Habio Bioengineering Co.,Ltd

Habio food grade amylase

Fungal Alpha-amylase


Habio Fungal Alpha-amylase is obtained by liquid submerged fermentation of Aspergillusoryzae . It helps to hydrolyze the starch to small molecule dextrin and maltose, which is Mainly used in flour, flour improvement in the baking industry, and enhancement of the quality of terminal processing.

Definition of Activity

One unit of enzyme activity is marked as U/g or U/mL, and defined as one gram solid enzyme powder or one milliliter liquid enzyme liquefies one gram soluble starch in one hour at 50℃ and pH5.0.


Product Characteristics

1. Optimum operation temperature: 30℃-55℃;

2. Optimum operation pH: 4.5-6;

3. Good stability and adapted to different reaction environment;

Table1. The Effect of Metal Ion on the activity of Habio Fungal Alpha-amylase

Metal Ion

Concentration C/mol.L-1

Relative activity/%

Evaluation

Ba2+

Cu2+

Ca2+

Mg2+

K+

Fe2+

Comparation

10-3

10-3

10-3

10-3

10-3

10-3

/

87.64

97.53

126.63

104.07

97.91

97.37

100.00

-

0

+

0

0

0

0

Note: + refers to activation; - refers to inhibition; 0 refers to no obvious impact (the effect on enzyme activity is within 10%)


Product Functions

1. Increase the fermentation speed of dough, save fermentation time.

2. Increase the expansibility of dough;
3. Improve the structure of the bread, steamed bread, increase flexibility of internal organization, and increase the volume;
4. Improve the color of bread crust, comprehensively improve the quality of bread.


Specification and Usage

Name

Fungal Alpha-amylase

Activity

10,000-30,000U/g(mL)

Type

Powder

Usage

Suggest adding amount of 0.2- 1 g / 100 kg flour (2-10 PPM). Optimum dosage depends on the quality of flour, eventually determined by the result of baking test or steamed test. Suggest that test starts from a minimum amount.



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