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Mid-Temperature Alpha Amylase
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| Model No. : | BAA-0040 amylase enzyme |
|---|
Jiangsu Boli Bioproducts Co., Ltd.
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Product description
Mid-temperature alpha amylase
About Boli
![Mid-Temperature Alpha Amylase]()
Product Highlights
An amazing enzyme gives desirable product texture, volume, skin color and baking quality in a cost-effective way:
1.Reduce viscosity of dough
2.Faster fermentation with more sugar content
3.Desirable product texture, volume, skin color and baking quality
4.Extend shelf-life and freshness
Description
Medium temperature Alpha-Amylase BAA 0040 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
BAA-0040 is widely applied to baking industry.
Product Characteristics
Declared enzyme: Alpha-Amylase
Systematic name: EC 3.2.1.1, 1, 4-α -D-glucan glucanohydrolase
Activity: 4, 000 U/g (minimum)
Appearance: Light yellow powder
Effect of pH
Optimum pH value 6.0, stable pH range 6.0~7.0, inactivated dramatically with pH below 5.0
Effect of Temperature
Optimum temperature range 60~70º C(140~158º F), stable temperature below 60º C(140º F). At a temperature range of 70~90º C(158~194º F), the reaction speeds up when the temperature rises while the inactivation also speeds up.
Certificates we got
![Mid-Temperature Alpha Amylase]()
About Boli
Product Highlights
An amazing enzyme gives desirable product texture, volume, skin color and baking quality in a cost-effective way:
1.Reduce viscosity of dough
2.Faster fermentation with more sugar content
3.Desirable product texture, volume, skin color and baking quality
4.Extend shelf-life and freshness
Description
Medium temperature Alpha-Amylase BAA 0040 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
BAA-0040 is widely applied to baking industry.
Product Characteristics
Declared enzyme: Alpha-Amylase
Systematic name: EC 3.2.1.1, 1, 4-α -D-glucan glucanohydrolase
Activity: 4, 000 U/g (minimum)
Appearance: Light yellow powder
Effect of pH
Optimum pH value 6.0, stable pH range 6.0~7.0, inactivated dramatically with pH below 5.0
Effect of Temperature
Optimum temperature range 60~70º C(140~158º F), stable temperature below 60º C(140º F). At a temperature range of 70~90º C(158~194º F), the reaction speeds up when the temperature rises while the inactivation also speeds up.
Certificates we got
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