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Enzymes for Baking

Bacterial Alpha-Amylase BAA-0200

A high concentration Alpha-Amylase for baking industry, can maximize the fermentation process, get high loaf volume and desirable texture, and also helps to extend shelf-life.

Product Specifications

 

DESCRIPTION

Bacterial Alpha-Amylase BAA-0200 is made from submerged culture of Non-GMO strains of Bacillus subtilis through extraction and refining processes. It is an endoamylase, which can quickly 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-0200 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:                        20,000 U/g (minimum)

Appearance:                Light ivory Powder

Moisture:                     8% (Maximum)


EFFECT OF PH

Stable pH range for BAA-0200 is 6.0 to 7.0, optimum pH range is 6.0 to 6.5, inactivated dramatically with pH below 5.0.


EFFECT OF TEMPERATURE

BAA-0200 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-0200 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-0200 should be decided depending on the actual baking conditions, type of baking and bread.

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