fungal alpha amylase baking enzymes use in brewing industry and Bread baking

Fungal amylase enzyme is an endo amylase produced by fungal fermentation, which can rapidly hydrolyze the alpha-1,4-glucoside bonds inside the aqueous solutions of gelatinous starch, amylose, and amylopectin, producing soluble dextrin and small amounts of maltose and glucose.

Bread baking: Decompose starch in flour into fermentable sugars, provide nutrients for yeast, promote dough fermentation, and increase the softness and flavor of bread;

Alcohol production: Beneficial for low-temperature (50-60 ℃) liquefaction, improving alcohol yield and starch utilization.

Starch sugar production: used for the preparation of products such as maltose and low molecular weight isomaltose. Its hydrolysis products have a high content of maltose, which can enhance the sweetness and functionality of the products;

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.