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Enzymes for Baking

Bacterial Alpha-Amylase BAA-0100

An ideal bacterial alpha-amylase for baking, enables faster fermentation, desirable texture, loaf volume and skin color.

Product Specifications

 

DESCRIPTION

Bacterial Alpha-Amylase BAA-0100 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining processes. It is endoamylase which can rapidly decrease the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides. Excessive hydrolysis may result in a small quantity of glucose and maltose.


BAA-0100 is widely applied to baking industry.


PRODUCT CHARACTERISTICS 

 Declared Enzyme:            Alpha-Amylase

 Systematic Name:            EC 3.2.1.1, α-1,4- glucan 4-glucanohydrolase

            Activity:                               10,000U/g (minimum) 

            Appearance:                      Light ivory Powder

           Moisture:                             8% (Maximum)


EFFECT OF PH

Stable pH range for BAA-0100 is 6.0 to 7.0, optimum pH range is 6.0 to 6.5. BAA-0100 will be inactivated dramatically at pH below 5.0.


EFFECT OF TEMPERATURE

BAA-0100 is stable at temperatures below 60°C, optimum temperature ranges from 60 to 90°C.


EFFECT OF CALCIUM

The presence of calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of BAA-0100 can be broadened by adding calcium ions. A calcium concentration of 150 ppm (dry solids basis) is sufficient to ensure the enzyme stability.


INHIBITORS

Copper, titanium and cobalt ions are moderate inhibitors on this product. Aluminum, lead and zinc ions are strong inhibitors.


USAGE GUIDELINES

Bacterial Alpha-amylases has the function of preservative and anti-aging. Use of this enzyme in baking can enhance the elasticity and texture of bread. However, the high thermal stability of this enzyme enables it remain active during the baking process, which may produce  more convertible starches. Starches can be more easily hydrolyzed after gelatinization in baking, hence may result in undesirable stickiness of bread. Therefore, the accurate dosage rate of BAA-0100 should be decided depending on the actual baking conditions, type of baking and bread.

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