Product Benefits
A cost-effectiveAlpha-Amylase ensures faster fermentation, desirable texture, volume, skin color and baking quality.
Description
BAA-0200 is made from submerged culture of Bacillus subtilis var. Through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases 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.
Application
Boli BAA-0200 is widely applied to baking industry.
Product Characteristics
Declared Enzyme | Alpha-Amylase |
Systematic name | EC 3.2.1.1, 1, 4-alpha-D-glucan 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.
China
