BAA-0100 – ALPHA-AMYLASE

BAA-0100 is a food grade alpha-amylase enzyme, produced from the microbial strain Bacillus subtilis through submerged fermentation, extraction and refining processes.

BAA-0100 is an endamylase that can rapidly reduce the viscosity of starch solutions by randomly hydrolyzing the α-1,4 glycosidic bonds of starch molecules and producing soluble dextrins and oligosaccharides. Prolonged hydrolysis can produce glucose and maltose.

PRODUCT FEATURES

Enzyme component: Alpha-Amylase

System name: EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase

Effectiveness: ≥ 10,000 U/gr

Sensory description: powder, light brown color

Humidity: < 8%

Color may vary depending on production batch. Color intensity does not affect the quality of enzyme activity.

FACTORS AFFECTING BAA-0100

PH: BAA-0100 operates at a pH of 6.0-7.0, with an optimal pH of 6.0 – 6.5. And is significantly inactivated at pH below 5.0.

Temperature: BAA-0100 can operate at temperatures below 60°C, with the optimal temperature range being 60-70°C. In the temperature range of 70-90°C, the reaction rate increases with increasing temperature.

Calcium: The existence of calcium ions plays a role in protecting the stability of enzyme activity. Enzyme activity can disappear completely if there is a lack of calcium ions. The enzyme's active pH range is expanded in the presence of calcium ions and narrowed in the absence of calcium. The required calcium ion concentration is 150ppm

Enzyme activity inhibitors: Copper, Titanium and Cobalt ions are moderate inhibitors for BAA-0100 while aluminum, lead and Zinc ions are strong inhibitors.

INSTRUCTIONS FOR USE

Flour handling in bread production

Using BAA-0100 can significantly extend the shelf life of bread and steamed buns. Recommended usage is 1∼2 g per 100kg of flour.

Fruit juice production

The use of BAA-0100 can improve the clarity of juice and prevent the formation of residue in the finished product. The recommended usage level is 0.004-0.02kg/ton of fruit pulp, maintaining the reaction at a temperature of 45oC for about 60-120 minutes. This product is often used in combination with pectinase, cellulase and protease to achieve the desired superior effect.

Used in beer production

First, grind the ingredients (rice/malt) through a 40 sieve, gelatinize to obtain a starch mixture, then add BAA-0100 with the recommended dosage of 1.2kg/ton of ingredients, keep at a temperature of 85-90oC for about 30 minutes.

Other manufacturing industries

Normally, the dosage should be about 0.4 - 0.8kg/ton of raw material based on dry matter content, calcium ion concentration of about 150ppm.

Normal shelf life is 24 months at 0∼25°C in original packaging, tightly closed and unopened, away from direct sunlight. Shelf life will be extended if stored properly at 0∼10°C.

Store in a cool, dry place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.