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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 18.104.22.168, 1,4-α-D-Glucanglucanohydrolase
Activity: 80,000 U/g (minimum)
Appearance: Light Ivory Powder
Moisture: 8% (Maximum)
EFFECT OF PH
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.
EFFECT OF TEMPERATURE
FAA-5100 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-5100 activity.
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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