DESCRIPTIONFungal Alpha-Amylase FAA-5100 is derived from non-genetic modified strains of Aspergillus oryzae through submerged fermentation and refining extraction process. FAA-5100 has been designed as bread improver and alpha-amylase supplement for flour in food baking. It is endoamylase that can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solutions to produce soluble dextrin and a small quantity of maltose and glucose.
Figure 1: Effect of pH on Activity
Figure 2: Effect of Temperature on Activity
INACTIVATIONInactivation 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.
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.
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