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Enzymes for Baking

Fungal Alpha-Amylase FAA-5100

A powder Fungal Alpha-Amylase produced from Non-GMO strains of Aspergillus oryzae, enables desirable handling properties of dough, magnified loaf volume and extended shelf life of baked goods.

Product Specifications


Fungal 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. 

Declared Enzyme:         Fungal Alpha-Amylase
Systematic Name:        EC, 1,4-α-D-Glucanglucanohydrolase
Activity:                          80,000 U/g (minimum)
Appearance:                Light ivory Powder
Moisture:                      8% (Maximum)

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.

FAA-5100 can effectively hydrolyze starch from 45°C to 55°C, with its optimum temperature being 50°C. Figure 2 shows the effect of temperature on FAA-5100 activity. The optimum temperature is dependent on the actual processing conditions such as time, pH, substrate concentration and moisture.

Figure 1: Effect of pH on Activity

 Figure 2: Effect of Temperature on Activity

The temperature versus activity profile of FAA-5100 matches well with the demand for sugars needed by yeasts during dough fermentation. As the dough begins to ferment, the activity of FAA-5100 and the yeast will be enhanced as the temperature rises, i.e. the fungal alpha-amylase constantly hydrolyzes the soluble starches contained in the dough and produces monosaccharides to support yeast proliferation, thus speed up the fermentation and improve the dough quality. When fermentation of the dough is completed and the semi-products begin to be steamed or baked, the yeasts will become inactivated at 60°C and the FAA-5100 will lose its activity as well, thus avoid excessive saccharification of the dough which might otherwise lead to stickiness inside the finished products.


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.

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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