Fungal Alpha-Amylase FA-280 is made from non-genetic modified strains of Aspergillus oryzae var through deep fermentation and refining extraction technique. This enzyme can be used for starch liquefaction and also saccharification to produce maltose and glucose. It is an endoamylase which can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solution and produce soluble dextrin and maltose and a small quantity of glucose.
FA-280 is applied to alcohol industries in addition to traditional glucoamylase to convert the starch fractions that can not be liquefied by bacterial alpha-amylase thereby increasing the efficiency of saccharification by glucoamylase.
|Declared Enzyme:||Fungal Alpha-Amylase|
|E.C.184.108.40.206, 1,4-α-D-Glucan glucanohydrolase|
|Activity:||28,000 U/ml (minimum)|
|Appearance:||Sepia brown liquid|
|Product pH:||5.0 to 7.0|
|Specific gravity:||≤1.25 g/ml|
EFFECT OF PH
The optimum pH range of this product is 4.8～5.4 and starch can be effectively hydrolyzed at pH range 3.0～6.6. Typical effect of pH on enzyme activity is shown in Figure 1.
EFFECT OF TEMPERATURE
Optimum temperature range is 45～55°C and effective temperature range is 30～65°C. Typical effect of temperature is shown in Figure 2.
This product 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.
This product is applied to saccharify corn, potato, tapioca, wheat, soyabean and starches from other resources. It can be hydrolyzed effectively if the content of starch on the dry substrate basis (DSB) is no more than 50%.
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