Products

Bacterial Alpha-Amylase BAA-0100

An ideal bacterial alpha-amylase for baking, enables faster fermentation, desirable texture, loaf volume and skin color.

DESCRIPTION

Bacterial Alpha-Amylase BAA-0100 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining processes. It is endoamylase which can rapidly 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-0100 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:                                10,000U/g (minimum) 
Appearance:                         Light ivory Powder
Moisture:                               8% (Maximum)



EFFECT OF PH

Stable pH range for BAA-0100 is 6.0 to 7.0, optimum pH range is 6.0 to 6.5. BAA-0100 will be inactivated dramatically at pH below 5.0.


EFFECT OF TEMPERATURE

BAA-0100 remains stable at temperatures below 60°C. The optimum temperature ranges from 60 to 70°C. At a temperature range from 70 to 90°C, the reaction speeds up with the temperature rises whilst the inactivation also speeds up.


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-0100 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-0100 should be decided depending on the actual baking conditions, type of baking and bread.


PACKAGING

BAA-0100 is packaged in 25kg cardboard drums or kraft paper bags. Customized packaging is available upon request.


STORAGE

BAA-0100 has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if it is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.


SAFETY & ENZYME HANDLING

Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.





Contacts

Products

Contact : Ms.Edna Yang 

Tel : +86 510 8525 9383 

Fax : +86 510 8522 1582 

Mobile : +86 151 5221 3005 

Email :

Address : 93 Yangzhou Road,Jiangyan Economic Development Zone,Taizhou City,Jiangsu Province,China.

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Contact:David Singer 

 

 

Office:314 991 5191 

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Contact:Song Qian 

Mobile:262-893-1055 

Contact:Ms.Edna Yang

Tel:+86 510 8525 9383 

Fax: +86 510 8522 1582 

Mobile:+86 151 5221 3005 

 

 

Address:93 Yangzhou Road,Jiangyan Economic Development Zone,Taizhou City,Jiangsu Province,China.

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