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Fungal Alpha Amylase FAA-5100 For Baking 80000U/G Enzyme Powder
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 |
|---|---|
| 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 | Enzyme: | Fungal Alpha-Amylase |
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| Activity: | 80,000 U/g (minimum) | Certified: | Both Halal And Kosher Certified |
| Appearance: | Light Yellow Powder | ||
| High Light: | FAA-5100 Fungal Alpha Amylase,Fungal Alpha Amylase for Baking,Fungal Alpha Amylase Enzyme Powder |
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Product Description
Description
Fungal α-amylase FAA-5100 is extracted from Aspergillus oryzae non-transgenic strain 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 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.
Product Characteristics
Declared Enzyme: Fungal Alpha-Amylase
Systematic Name: EC 3.2.1.1, 1,4-α-D-Glucanglucanohydrolase
Activity: 80,000 U/g (minimum)
Appearance: Light Ivory Powder
Moisture: 8% (Maximum)
Effect of pH
FAA-5100 can effectively hydrolyze starches at a pH range from 4.0 to 6.5, with the optimum pH range being 4.8 to 5.4. If greater enzyme stability is preferred, the reaction should be conducted at a pH above 5.5; if a faster reaction rate is preferred, the pH should be kept below 5.5. Figure 1 shows the effect of pH on FAA-5100 activity. Its pH optimum depends on the actual processing conditions such as time, temperature, substrate concentration and moisture level of the dough.
Effect of Temperature
FAA-5100 can effectively hydrolyze starch from 30°C to 60°C. For maximum activity, its optimal temperature range is from 45°C to 55°C, with its optimum temperature at 50°C. Figure 2 shows the effect of temperature on FAA-5100 activity.
Declared Enzyme: Fungal Alpha-Amylase
Systematic Name: EC 3.2.1.1, 1,4-α-D-Glucanglucanohydrolase
Activity: 80,000 U/g (minimum)
Appearance: Light Ivory Powder
Moisture: 8% (Maximum)
Effect of pH
FAA-5100 can effectively hydrolyze starches at a pH range from 4.0 to 6.5, with the optimum pH range being 4.8 to 5.4. If greater enzyme stability is preferred, the reaction should be conducted at a pH above 5.5; if a faster reaction rate is preferred, the pH should be kept below 5.5. Figure 1 shows the effect of pH on FAA-5100 activity. Its pH optimum depends on the actual processing conditions such as time, temperature, substrate concentration and moisture level of the dough.
Effect of Temperature
FAA-5100 can effectively hydrolyze starch from 30°C to 60°C. For maximum activity, its optimal temperature range is from 45°C to 55°C, with its optimum temperature at 50°C. Figure 2 shows the effect of temperature on FAA-5100 activity.
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.
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
Inactivation of FAA-5100 can be achieved at 90～100°C for 5 to 10 minutes. If the starch content is high, FAA-5100 can be inactivated at 80°C for about 30 minutes, or at 70°C for about 60 minutes. Normal baking processes and temperatures may result in complete inactivation of FAA-5100.
Applications
FAA-5100 is used to extend the shelf life of bread and baked goods. Adding FAA-5100 to dough can result in increased product volume as well as improved texture and appearance.
Dosage Guidelines
FAA-5100 can be used to extend the shelf life of bread and baked goods.
Adding FAA-5100 to the dough can enlarge the volume of the product and improve the texture and appearance of the dough.
The recommended dose is 0.013 to 0.032% of the weight of flour.
The exact dose varies from bakery to bakery depending on the type of flour, specific formula, equipment and process.
In practice, a baking test is recommended to determine the optimal dose.What is important is that proper dispersion and mixing of FAA-5100 is the efficiency in the process of obtaining the best enzyme performance.
Due to the small amount required, it is recommended to pre-mix FAA-5100 with a small amount of flour in a dry state, and then add it to the batch for a long enough time to ensure that it is evenly mixed with the flour.
You can also add enzymes directly to the dough.
Adding FAA-5100 to the dough can enlarge the volume of the product and improve the texture and appearance of the dough.
The recommended dose is 0.013 to 0.032% of the weight of flour.
The exact dose varies from bakery to bakery depending on the type of flour, specific formula, equipment and process.
In practice, a baking test is recommended to determine the optimal dose.What is important is that proper dispersion and mixing of FAA-5100 is the efficiency in the process of obtaining the best enzyme performance.
Due to the small amount required, it is recommended to pre-mix FAA-5100 with a small amount of flour in a dry state, and then add it to the batch for a long enough time to ensure that it is evenly mixed with the flour.
You can also add enzymes directly to the dough.
Packaging, Storage & Shelf-life
■ Standard packaging is 20kg water-proof kraft paper bags or 25kg cardboard drums with foodgrade plastic bags inside. Customized packaging is available upon request.
■ Typical shelf-life is six months provided this product is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight.
■ Its shelf-life will be eighteen months if this product is stored properly at 0∼10°C.
■ This product has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as 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 skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.
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