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BAA-0100 Bacterial Alpha Amylase Baking Enzymes 10000U/G In Food
Product Details:
| Place of Origin: | Jiangsu, China |
| Brand Name: | Boli |
| Certification: | Halal, Kosher ISO9001, ISO14001, ISO22000 |
| Model Number: | Bacterial Alpha-Amylase BAA-0100 |
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: | T/T, L/C , D/P |
| Supply Ability: | 1000MT to 1500MT Per Year |
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Detail Information |
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| Application: | Baking | Enzymes: | Bacterial Alpha-Amylase |
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| Activity: | 10,000U/g | Certified: | Both Halal And Kosher Certified |
| Appearance: | Light Yellow Powder | Systematic Name: | EC 3.2.1.1, α-1,4- Glucan 4-glucanohydrolase |
| High Light: | BAA-0100 Bacterial Baking Enzymes,Food Bacterial Alpha Amylase Baking Enzymes,10000U/G Bacterial Baking Enzymes |
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Product Description
Description
BAA-0100 is a food-grade alpha-amylase produced from classical strains of Bacillus subtilis through submerged fermentation , extraction and refining processes. It is an endoamylase which can rapidly decrease viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produce soluble dextrin and oligosaccharide. Prolonged hydrolysis may produce glucose and maltose.
The influence of PH value
The optimum pH range of BAA-0100 is 6.0 ~ 6.5.
When the pH value was lower than 5.0, the enzyme was significantly inactivated.See figure 1.
The influence of temperature
It can operate at temperatures below 60 °C (140 °F), and the optimal temperature range is 60 °C to 70 °C (140 °F).
In the temperature range of 70 ~ 90 °C (158-194 °F), the reaction rate and deactivation are accelerated with the increase of temperature.
See figure 2.
Effect of Calcium
The existence of calcium ions plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of enzyme activity is broadened with the presence of calcium ions and narrowed without calcium. The concentration requirement of calcium ions shall be 150ppm.
Application Guidelines
- As Dough Improver
Use of BAA-0100 can considerably help to prolong shelf-life of bread and steamed buns. Recommended dosage rate for trial purpose shall be 0.01∼0.02kg per ton of materials.
- For Fruit Juice Processing
Use of BAA-0100 can improve the clarity of juice and prevent the formation of haze in the finished products. Recommended dosage rate shall be 0.004∼0.02kg per ton of fruit pulps, keeping reaction at 45℃(113°F) for around 60∼120 minutes. This product is typically used in combination with pectinase, cellulase and protease to achieve more desirable effects.
- For Brewing
First, mill the materials to pass through a 40 mesh sieve first, make slurry, then add BAA-0100 into the gelatinization tank at a recommended dosage rate of 1.2kg per ton of raw materials, and then liquefy at 85∼90ºC for about 30 minutes.
- For Other Application
In general, the dosage level should be around 0.4∼0.8kg per ton of materials on dry solid basis, concentration of calcium ions should be 150ppm.
Packaging, Storage & Shelf-Life
- Standard packaging is 20kg cardboard drums lined with food-grade plastic bags or 20kg kraft paper bags. Customized packaging is available upon request.
- Typical shelf-life is 24 months at 0∼25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be extended if it is stored properly at 0∼10°C.
- Keep at clean, cool and dry storage room. Prolonged storage and/or adverse conditions such as humidity and higher temperatures may lead to a higher dosage requirement.
Safe Handling of Enzymes
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.