Fungal Alpha Amylase Enzymes FAA - 5100 For Baking High Concentration 80000 U/G
Product Details:
Place of Origin: | Jiangsu,China |
Brand Name: | Boli |
Certification: | Halal, Kosher ISO9001, ISO14001, ISO22000 |
Model Number: | Fungal Alpha-Amylase FAA-5100 |
Payment & Shipping Terms:
Minimum Order Quantity: | 400kg |
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Price: | Negotiable |
Packaging Details: | 25kg kraft paper bags or cardboard drums |
Delivery Time: | 15-20 days |
Payment Terms: | L/C, D/P, T/T |
Supply Ability: | 1000MT to 1500MT Per Year |
Detail Information |
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Application: | Baking | Enzyme: | Fungal Alpha-Amylase |
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Activity: | 80,000 U/g (minimum) | Certified: | Both Halal And Kosher Certified |
Appearance: | Light Yellow Powder | Place Of Origin: | Jiangsu,China |
High Light: | Fungal Alpha Amylase Enzymes,80000 U/G Alpha Amylase Enzymes,Alpha Amylase Enzymes For Baking |
Product Description
Fungal α-amylase FAA-5100 is extracted from non-transgenic Aspergillus oryzae by submerged fermentation and purification.
FAA-5100 is designed as a bread improver and a-amylase supplement for flour in food baking.Starch endonuclease can rapidly degrade the α-1Pen4 glycosidic bond in gelatinized starch, amylose and amylopectin solution to produce soluble dextrin and a small amount of maltose and glucose.
FAA-5100 is a powdery fungal α-amylase, which can make dough have ideal treatment properties, enlarge the volume of bread and prolong the shelf life of baked goods.
APPLICATIONS
FAA-5100 helps extend the shelf life of bread and baked goods.
Adding FAA-5100 to the dough can increase the volume of the product and improve the texture and appearance of the dough.
EFFECT OF PH
FAA-5100 can hydrolyze starch in the range of pH 4.0 ~ 6.5, and the optimum pH range is 4.8 ~ 5.4.If higher enzyme stability is needed, the reaction should be carried out when the pH is higher than 5.5. if you want a faster reaction rate, the pH should be controlled below 5.5.When the enzyme stability is higher, the enzyme stability should be higher.Figure 1 shows the effect of pH on FAA-5100 activity.The optimum pH value depends on the actual processing conditions of the dough, such as time, temperature, substrate concentration and water level.
The temperature-activity curve of FAA-5100 matched well with the sugar demand of yeast during dough fermentation.
As the dough begins to ferment, the activity of FAA-5100 and yeast will increase with the increase of temperature, that is, fungal α-amylase continues to hydrolyze the soluble starch contained in the dough and produce monosaccharides to support the proliferation of yeast, so as to accelerate the fermentation rate and improve the dough quality.
When the dough is fermented and the semi-finished product begins to steam or bake, the yeast will be inactivated at 60 °C and FAA-5100 will lose its activity, thus avoiding excessive saccharification of the dough, otherwise it may lead to internal stickiness of the finished product.
INACTIVATION
FAA-5100 can be inactivated at 90 ℃ for 5 minutes.
If the starch content is high, FAA-5100 can be inactivated for about 30 minutes at 80 ℃ or 60 minutes at 70 ℃.
Normal baking process and temperature may lead to complete inactivation of FAA-5100.