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High concentration fungal alpha-amylase derived from Non-GMO strains of Aspergillus oryzae, gives better handling properties, desirable elasticity, softness and extended shelf life.
Fungal Alpha-Amylase FAA-5200 is a high activity fungal alpha-amylase derived from non-genetic modified strains of Aspergillus oryzae using submerged fermentation and refining extraction techniques. FAA-5200 is an endoamylase that can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solutions to produce soluble dextrins and small quantities of maltose and glucose. It is designed for the baking industry as bread improver and alpha-amylase supplement for flour.
Declared Enzyme: Fungal Alpha-Amylase
Systematic Name: EC 220.127.116.11, 1,4-α-D-Glucan glucanohydrolase
Activity: 100,000 U/g (minimum)
Appearance: Light Ivory Powder
Moisture: 8% (Maximum)
EFFECT OF PH
FAA-5200 can effectively hydrolyze starches at a pH range from 4.0 to 6.5, with the optimum pH from 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 desired, the pH should be kept below 5.5. Its pH optimum depends on the actual processing conditions such as time, temperature, substrate concentration, and dough moisture levels. See Figure 1.
EFFECT OF TEMPERATURE
FAA-5200 can effectively hydrolyze starch from 30°C to 60°C. For maximum activity, its optimal temperature range is from 45°C to 55°C, with its optimum temperature at 50°C. Figure 2 shows the effect of temperature on FAA-5200 activity.
The temperature versus activity profile of FAA-5200 matches well with the demand for sugars needed by the yeast during the dough fermentation. As the dough begins to ferment, the activity of the FAA-5200 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 increasing the fermentation speed and improving the dough quality). When fermentation of the dough is completed and the semi-products begin to be steamed or baked, the yeast will become inactivated at 60°C and FAA-5200 will lose its activity as well (thus avoiding excessive saccharification of the dough which might otherwise result in undesirable stickiness of the finished products).
Inactivation of FAA-5200 can be achieved by maintaining the temperature at 90 to100°C for 5 to 10 minutes. If the starch content is high, FAA-5200 can be inactivated by maintaining the temperature at 80°C for about 30 minutes, or at 70°C for about 60 minutes. Normal baking processes and temperatures should result in complete inactivation of FAA-5200.
FAA-5200 can be used to increase loaf volume, improve texture and appearance of bread, and extend shelf life of baked products.
DOSAGE AND ADDITION METHOD
The recommended dosage of FAA-5200 is 0.1 to 0.25kg per ton of flour. The exact dosage varies among bakeries depending on the type of flour, the specific formulation, the type of equipment and process. It is recommended to conduct baking trials to determine the optimal dosage.
It is important that proper dispersion and mixing of FAA-5200 is achieved to obtain optimal efficiency of the enzyme performance in the process. Due to the small dosage required, it is recommended to premix FAA-5200 in a dry state first with a small amount of flour, and then add it to the batch over a long enough period of time so as to ensure mixing evenly with the flour. It is also workable to add the enzyme directly to the dough.
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