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Enzymes for Starch Sugar

Fungal Alpha-Amylase FAA-280

A liquid fungal alpha-amylase fits to both liquefaction and saccharification of starchy materials in starch sugar industry.

 

Product Specifications

 

DESCRIPTION

Fungal Alpha-Amylase FAA-280 is made from Non-GMO strains of Aspergillus oryzae by submerged fermentation and refining extraction process. It can be used for starch liquefaction and also saccharification to produce maltose and glucose. As an endoamylase, FAA-280 can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solution and produce soluble dextrin and a small quantity of glucose and maltose. It can also produce syrups of high maltose and a small quantity of glucose if the reaction lasts for longer time.


PRODUCT CHARACTERISITCS 

   Declared Enzyme:         Fungal Alpha-Amylase

  Systematic Name:         EC 3.2.1.1, 1,4-α-D-Glucan glucanohydrolase

  Enzyme Activity:           28,000U/ml (minimum)

 Appearance:                  Sepia brown liquid

 Product pH:                   5.5 to 7.0

Specific gravity:            1.15 to 1.25 g/ml


EFFECT OF PH

The optimum pH range of this product is 4.8 to 5.4 and starch can be effectively hydrolyzed at pH range 4.0 to 6.6. If the stability of enzyme is emphasized, the reaction should be conducted at pH above 5.5. If the reaction rate is emphasized, the pH should be below 5.5. See Figure 1.


EFFECT OF TEMPERATURE

Optimum temperature range is 45 to 55°C and effective temperature range is 45 to 65°C. Optimum temperature of this product is 50°C. It can efficiently hydrolyze starch at a temperature range of 45 to 55°C. If the content of starch is higher, the reaction temperature can be raised to 65°C. The optimum temperature range is affected by pH, within 45 to 65°CSee Figure 2.

 Figure 1: Effect of PH on Activity Figure 2: Effect of Temperature on Activity

 

INACTIVATION

Inactivation oFAA-280 can be achieved by raising the temperature to the range of 90 to 100°C and maintaining for approximately 5 to 10 minutes. If the content of starch is higher, this product can be inactivated by keeping the temperature at 80°C for about 30 minutes, or 70°C  for about 60 minutes. If inactivation by high temperature is not desirable, another option of inactivation is to decrease the pH below 4.0. Inactivation can also be realized by adjusting pH and temperature at the same time.


INHIBITORS

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.


SUBSTRATE

This product is applied to saccharify starches from corn, potato, tapioca, wheat, soybean and  other resources. It can hydrolyze effectively if the content of starch on the dry substrate basis (DSB) is no more than 50%.


USAGE GUIDELINES

In general, the dosage rate depends on the desirable maltose content of the final syrup and the saccharification time. The typical dosage rate of FAA-280 is in the range of 0.1 to 0.5kg/TDS.

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