Product Description

Food grade Fungal Alpha Amylase NON - GMO For Starch Sugar

Liquid Fungal Alpha-Amylase FAA-280

NON-GMO Food Grade Alpha-Amylase For Starch Sugar

 
 EC 3.2.1.1

1,4-α-D-Glucan glucanohydrolase

Fits to both liquefaction and saccharification of starch materials

with Halal, Kosher, FDA
 

 
PRODUCT DESCRIPTION

Fungal Alpha-Amylase FAA-280 is made from Non-GMO strains of Aspergillus oryzae by submerged fermentation and refining extraction process. It can be used for starch liquefaction and also saccharification to produce maltose and glucose. As anendoamylase , FAA-280 can rapidly hydrolyze the interior α-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.

FAA-280 is widely applied to the starch sugar industry, including production of maltose, high maltose, and also suitable for the brewing industry.

PRODUCT CHARACTERISTICS

INGREDIENTS

EFFECT OF PH & TEMPERATURE ON ACTIVITY

• The optimum pH range of FAA-280 t is 4.8 to 5.4 and starch can be effectively hydrolyzed at pH range 4.0 to 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. 
• Optimum temperature range is 45 to 55°C and effective temperature range is 45 to 65°C.
• Optimum temperature of this product is 50°C. It can efficiently hydrolyze starch at a temperature range of 45 to 55°C.
• If the content of starch is higher, the reaction temperature can be raised to 65°C.
• The optimum temperature range is affected by pH, within 45 to 65°C.

       Figure 1. EFFECT OF PH  ON ACTIVITY            Figure 2. EFFECT OF  TEMPERATURE ON ACTIVITY

INACTIVATION

• Inactivation of FAA-280 can be achieved by raising the temperature to the range of 90 to 100°C and maintaining for approximately 5 to 10 minutes.
• If the content of starch is higher, this product can be inactivated by keeping the temperature at 80°C for about 30 minutes, or 70°C for about 60 minutes.
• If inactivation by high temperature is not desirable, another option of inactivation is to decrease the pH below 4.0.
• Inactivation can also be realized by adjusting pH and temperature at the same time.

 
INHIBITORS

• FAA-280 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.

  
SUBSTRATE

• FAA-280 is applied to saccharify starches from corn, potato, tapioca, wheat, soybean and other resources.
• It can hydrolyze effectively if the content of starch on the dry substrate basis (DSB) is no more than 50%.

  
USAGE GUIDELINES

FAA-280 is capable to saccharify corn, potato, tapioca, wheat, soyabean and starches from other natural sources. It can be hydrolyzed effectively if the content of starch on the dry substrate basis (DSB) is no more than 50%. In general, the dosage rate depends on the desired maltose content in the final syrup and the saccharification time available. The typical dosage rate of FAA-280 is 0.1∼0.5kg/TDS. In the production of malt syrup, first use heat-stable alpha-amylase for starch liquefaction so that DE value of the liquefied solution reaches 13∼20%, then cool down to 55∼ 58°C, adjust pH to 5.0 ∼ 5.5. Then, add FAA-280 for saccharification, which normally should last for no more than 12 hours. Hydrolysis degree of the starch with FAA-280 is 40∼50% and generally produces 50% of maltose. Therefore, when the DE value reaches 45 ∼ 48% during the process, saccharification reaction should be terminated. In some cases, when DE value reaches 45% it is necessary to add a small quantity of glucoamylase to raise the DE value to above 50%. Saccharification reaction can be terminated by heating to 80°C and keeping for 10∼20 minutes, or reducing the pH value to below 4.0 so that inactivation of fungal amylase is achieved.

PACKAGING, SHELF-LIFE AND STORAGE