Product introduction

A-amylase, also known as A-1, 4-glucan-4-glucan hydrolase, is an endostarch hydrolase with a starch substrate. When it interacts with starch, it cuts the A-1, 4-glycosidic bond from the inside of the molecule to rapidly reduce the molecular weight of starch. A-amylase cannot cut the A-1, 6-glycosidic bond from the branch point of amylopectin. It is also unable to cleave the A-1, 4-glycosidic linkages near the A-1, 6-glycosidic linkages; therefore, the hydrolysate contains dextrins and a series of oligosaccharides containing A-1, 6-glycosidic linkages in addition to glucose and maltose.

Fungal α-amylase is extracted from Aspergillus oryzae by liquid fermentation. The enzyme is an endo-amylase, which can rapidly hydrolyze α-1.4 glycosidic bonds in aqueous solutions of linear and amylopectin to produce large amounts of maltose and small amounts of maltotriose, glucose and other oligosaccharides.

This product is obtained by Aspergillus fermentation, with high enzyme activity, good heat resistance, wide pH range, no additives, no toxic side effects and other characteristics.

Scope of application

The enzyme is mainly used in the production of high maltose syrup, and can also be used in beer, baking and other industries. The enzyme is mainly used in the production of high maltose syrup, and can also be used in the beer, food and other industries.

1, high maltose syrup, maltose or high conversion rate syrup production: recommended dosage: PH5.0-5.5, reaction temperature 50-60℃, enzyme preparation added 0.15-0.30kg/ ton of dry starch, glycation time 12-24 hours.

2, food industry: for baking products, will improve the structure and volume of bread; It can also be used directly to improve the quality of steamed bread and bread processing. The recommended dosage is 0.2-1g/100kg flour, i.e. (2-10ppm).

3, alcohol production: conducive to low temperature (50 ~ 60℃) liquefaction, liquefaction of alcohol saccharide mash starch.

4, beer production: can improve the fermentability of malt juice, can improve 2%-5% α-1, 6-limit dextrin retention in beer.

Unit definition

1g solid enzyme powder (1ml liquid enzyme solution) at 40℃, PH5.0, 1h liquefied 1g soluble starch enzyme amount is a unit of enzyme activity, expressed as u/g (ml).

recommended name

EC 3.2.1.1

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