Application
Boli BAA-0200 is widely applied to baking industry.
Product Benefits
A cost-effective Alpha-Amylase ensures faster fermentation, desirable texture, volume, skin color and baking quality.
Description
Bacterial Alpha-Amylase BAA-0200 is made from submerged culture of Non-GMO 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, alpha-1,4- glucan 4-glucanohydrolase |
Activity | 20, 000 U/g (minimum) |
Appearance | Yellow brwon powder |
Moisture | 8% (Maximum) |
Effect of pH
Optimum pH 6.0, stable pH range 6.0 to 7.0, inactivated dramatically with pH below 5.0.
Effect of Temperature
Optimum temperature ranges from 60 to 70º C, stable temperature below 60º C. At a temperature range of 70 to 90º C, the reaction speeds up when the temperature rises while the inactivation also speeds up.
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